Light Whole Wheat Apple Pancakes will get anyone out of bed in the morning! They have an intoxicating scent and a truly luscious flavor. For a really special treat, indulge in the hot peach topping. Because these pancakes are made with whole wheat flour, they will stick with you long into your busy morning, and they provide an extremely healthy dose of whole grains, fruit, antioxidants, and nutrients – they are everything a breakfast should be – all in one low calorie, delicious package.
Light Whole Wheat Apple Pancakes (with Optional Hot Peach Topping)
- 1 medium sized mixing bowl
- 1 medium (about 8-10 inch) skillet
- 1 medium saucepan
- 1¼ cups whole wheat pastry flour
- ¼ cup all purpose flour
- 2 teaspoons baking powder
- 1-2 teaspoons cinnamon
- 1 cup skim milk
- 2 teaspoons pure vanilla extract
- 2 Granny Smith (or other firm) apples peeled or unpeeled, grated (should total about 1 1/2 cups lightly packed after grating)
- ⅓ cup raisins – omit from batter all together when using the peach topping (optional)
Optional Hot Peach Topping:
- ⅔ cup water
- ¼ cup raisins (optional – I leave them out)
- 2 large fresh peaches (peeled or unpeeled), sliced (you can also substitute 2 cups of frozen unsweetened peach slices)
- 2 tablespoons pineapple juice concentrate
- 2 teaspoons pure vanilla extract
- 2 tablespoons cornstarch
- ½ cup apple juice concentrate
- Place the flour, baking powder, and cinnamon in a medium sized mixing bowl and stir until well combined. Pour the milk and vanilla extract into the dry ingredients and mix until moistened. Stir in the grated apple, and the raisins (if using).
- Lightly mist a medium (about 8-10 inch) skillet with cooking spray and place it over medium-high heat. Once the skillet is hot, spoon a scant 1/4 cup (about 4 level tablespoons) batter for each pancake; spread the batter out slightly using the back of a spoon, if necessary.
- Cook each pancake for 2 to 4 minutes on each side, or until golden brown. (If you have to prepare the pancakes in batches due to the size of your skillet, you can keep the already-made pancakes warm in a 200 degree oven until ready to serve).
Optional Hot Peach Topping:
- Place the peach slices, water, raisins, pineapple concentrate, and vanilla in a medium saucepan. Bring the mixture to a boil then immediately reduce the heat to medium and cook, stirring occasionally, until the raisins are plump and soft (about 4-6 minutes).
- While peach mixture is cooking, place the cornstarch in a small measuring cup and, using a for, stir in the apple juice concentrate until the mixture is smooth and the cornstarch has dissolved completely.
- Once the peach mixture is done cooking, stir this cornstarch mixture into the hot fruit and cook over medium heat, stirring occasionally, until the sauce is thickened. Serve hot or warm over pancakes, french toast, oatmeal, and even fat free frozen yogurt.
Alternative Method: Baking in the Oven
If you prefer a hands-off approach to cooking or want to make a larger batch of Light Whole Wheat Apple Pancakes, baking them in the oven is a fantastic option. Here’s a step-by-step guide:
- Preheat your oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with cooking spray or butter.
- Prepare the pancake batter following the recipe instructions. Make sure the batter is well-mixed and lump-free.
- Pour the pancake batter into the greased baking dish, spreading it evenly.
- Peel and thinly slice the apples. Arrange the apple slices on top of the batter, gently pressing them into the surface.
- Place the baking dish in the preheated oven and bake for approximately 20-25 minutes or until the pancake is golden brown and cooked through. You can test for doneness by inserting a toothpick into the center; it should come out clean.
- Once baked, remove the dish from the oven and let it cool for a few minutes.
- Cut the baked pancake into individual servings and serve warm with your favorite toppings and garnishes, such as yogurt, maple syrup, or chopped nuts.
Baking the Light Whole Wheat Apple Pancakes in the oven yields a slightly different texture compared to stovetop cooking. The result is a beautifully golden and evenly cooked pancake that’s perfect for sharing with family or guests. Enjoy!
To ensure the best results with your Light Whole Wheat Apple Pancakes, here are some helpful tips and tricks:
- Use Fresh Apples: Opt for fresh, crisp apples to get the best flavor and texture in your pancakes. Avoid using overly soft or mealy apples as they can affect the overall quality of the dish.
- Grate the Apples: Grating the apples instead of chopping them allows for better distribution of their natural sweetness throughout the batter. It also ensures that the apples cook evenly, resulting in tender bites with bursts of fruity goodness.
- Don’t Overmix the Batter: Overmixing the pancake batter can lead to dense and tough pancakes. Stir the dry and wet ingredients together until just combined. A few lumps are perfectly fine and will result in lighter, fluffier pancakes.
- Adjust the Consistency: If the batter seems too thick, you can add a splash of milk to achieve the desired consistency. Conversely, if the batter appears too thin, add a tablespoon or two of whole wheat flour to thicken it up slightly.
- Cook Over Medium Heat: Use a medium heat setting on your stovetop to cook the pancakes. This allows for even cooking and prevents the pancakes from burning on the outside while being undercooked on the inside.
The Best Ways To Serve Light Whole Wheat Apple Pancakes
To enhance the flavors of your Light Whole Wheat Apple Pancakes and create a memorable breakfast experience, consider the following serving suggestions:
- Recommend Sides and Garnishes: Serve the pancakes with a dollop of Greek yogurt or a drizzle of pure maple syrup for added creaminess and sweetness. Sprinkle some chopped walnuts or pecans on top for a delightful crunch.
- Complementary Beverages: Pair the pancakes with a warm cup of freshly brewed coffee or a comforting mug of hot apple cider. The rich aromas and flavors of these beverages beautifully complement the apple-infused pancakes.
- Creative Toppings: Get creative with your toppings by adding a sprinkle of ground cinnamon or a dusting of powdered sugar. You can also garnish the pancakes with thin apple slices or a small pat of butter for an extra touch of elegance.
- Serve with Fresh Fruits: Accompany the pancakes with a side of fresh fruit, such as sliced bananas, berries, or pears. The natural sweetness and vibrant colors of the fruits will add a refreshing element to the dish.
- Different Serving Styles: If you want to switch things up, try rolling the pancakes and creating a pancake wrap filled with sliced apples and a drizzle of honey. Alternatively, stack the pancakes with layers of whipped cream or yogurt in between for a stunning presentation.
Can I make the batter ahead of time?
Yes, you can prepare the pancake batter in advance. Simply cover it tightly and refrigerate for up to 24 hours. Give the batter a quick stir before cooking. If the batter thickens upon refrigeration, you can add a splash of milk to adjust the consistency.
Can I freeze the cooked Light Whole Wheat Apple Pancakes?
Absolutely! Allow the cooked pancakes to cool completely, then place them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a sealed container or freezer bag. They can be stored in the freezer for up to 2 months. To reheat, simply pop them in a toaster or warm them in a skillet.
How do I store any leftovers?
If you have leftover pancakes, let them cool to room temperature, then store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. Reheat them in a toaster or microwave until warmed through before serving.
Can I use a different type of flour?
While this recipe calls for whole wheat flour, you can experiment with other flours, such as all-purpose flour or a gluten-free flour blend. Keep in mind that the texture and flavor may vary slightly, but it can be a fun way to personalize the recipe to suit your dietary preferences.
Can I make mini-sized pancakes instead?
Absolutely! If you prefer smaller pancakes, you can use a tablespoon or a cookie scoop to portion out the batter onto the griddle. Adjust the cooking time accordingly, as mini pancakes will cook faster than larger ones. They can be a delightful option for brunch parties or for little ones with smaller appetites.
Start your mornings on a delightful note with our irresistible Light Whole Wheat Apple Pancakes. From cooking tips to serving suggestions, we’ve got you covered. Don’t keep this recipe to yourself—share it with others and subscribe to our blog for more mouthwatering recipes that will make your taste buds dance.