Applesauce provides a slightly heavier and moister flavor to these pancakes.
Serves: 12 pancakes (1 pancake per serving)
- 1 1/2 cups whole wheat pastry flour
- 1 tablespoon baking powder
- 3/4 cup unsweetened applesauce
- 1 cup nonfat or low-fat buttermilk
- 1/4 cup fat-free egg substitute, or 2 egg whites, lightly beaten
- Place the flour and baking powder in a medium-sized bowl, and stir to mix well. Stir in the applesauce, buttermilk, and egg substitute or egg whites.
- Coat a griddle or large skillet with nonstick cooking spray, and preheat over medium heat until a drop of water sizzles when it hits the surface. (If using an electric griddle, heat the griddle according to the manufacturer's directions.)
- For each pancake, pour 1/4 cup of batter onto the griddle, and spread into a 4-inch circle. Cook for 1 minute and 30 seconds, or until the top is bubbly and the edges are dry. Turn and cook for an additional minute, or until the second side is golden brown. As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven.
- Serve hot, topped with Warm Apple Topping, Berry Fresh Fruit Sauce, or maple syrup.
- Variations: To make Applesauce Flax Cakes, substitute 1/4 cup of flax meal for 1/4 cup of the whole wheat pastry flour. To make Applesauce Buckwheat Cakes, substitute 1/2 cup of buckwheat flour for 1/2 cup of the whole wheat pastry flour.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright Ã¯Â¿Â½ 2000 by Sandra Woodruff.
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