I’m a huge fan of breakfast, and especially pancakes and waffles. However, it’s sometimes difficult to find pancakes that are very healthy (especially if you drench them in syrup). So I was super excited to find this healthy, tasty pancake recipe over at Rachel Cooks. (Head over to her blog for a month of pancake recipes!)
My favorite way to eat them is topping them with extra apples, lots of yogurt and a little maple syrup. I love that I can feel good, not guilty, about eating these pancakes since they are made entirely of whole wheat flour. They also have some ground flax seed in them, which I just recently started keeping on hand. It’s got fiber and extra protein in it. (I buy Bob’s Red Mill and found it in the health/organic foods section of my grocery store.)
I also enjoy making a double batch and freezing them for a quick breakfast the next day or week.
Healthy Apple Spice Pancakes
Source: Rachel Cooks
Yield: 12-15 pancakes
1 cup whole wheat flour
1/4 cup ground flax seed
1 round teaspoon cinnamon
1/2 teaspoon nutmeg
2 Tablespoons baking powder
1 scant teaspoon salt
1 Tablespoon oil
1 1/2 cups milk
about 1 1/2 cups apples, peeled and diced
- In a large bowl, combine flour, flax seed, cinnamon, nutmeg, baking powder and salt.
- In a separate bowl, combine oil, egg, and milk. Make a well in the dry ingredients and pour in the wet ingredients. Mix until combined, but do not overmix.
- Preheat electric griddle (or skillet) to 350°. Drop pancake batter onto skillet and sprinkle each with a generous amount of diced apples. Cook for a couple of minutes, until batter starts firming up on edges. Flip and cook for another 1-2 minutes or until lightly browned. Serve with yogurt, diced apples, and warm maple syrup.