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Light Whole Wheat Apple Pancakes

Light Whole Wheat Apple Pancakes (with Optional Hot Peach Topping)

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Equipment Method Video Notes

Ingredients
  

  • 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

Equipment

  • 1 medium sized mixing bowl
  • 1 medium (about 8-10 inch) skillet
  • 1 medium saucepan

Method
 

  1. 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).
  2. 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.
  3. 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:
  1. 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).
  2. 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.
  3. 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.

Video

Notes

Toppings and Variations: These Light Whole Wheat Apple Pancakes are delicious on their own, but you can take them to the next level with creative toppings. Drizzle with maple syrup, sprinkle with chopped nuts, or serve with a dollop of Greek yogurt and a sprinkle of cinnamon. Feel free to customize the recipe to suit your taste preferences.