Saturday, June 5, 2010
Whole Wheat Apple Cinnamon Pancakes
Because Jonathan is in daycare it's hard to know if his is eating all his food during the day. By the time we drop him off at daycare he has already missed the morning snack time and doesn't eat again until 11:30, so I want to make sure that he gets a nice big breakfasts in the morning. I love making him homemade waffles and pancakes because it's so easy and most importantly, I'm able to incorporate another serving of fruit into his day.
The funny thing about Jonathan is every morning after he wakes up he says "mommy potty...mommy wash hands...mommy give be breakfast please..." I guess he knows that breakfast in the most important meal of the day! LOL! With all kidding aside, Jonathan loves this recipe because it's naturally sweet, and I love it because it's healthy.
I make a big batch on Sundays and freeze them so each morning all I have to do is take two pancakes out and heat them up, top with some maple syrup, along with a few strawberries and he is ready for the day.
I hope your little ones enjoy this as much as mine does. Happy Cooking!
WHAT YOU'LL NEED:
1 medium Golden Delicious apple, cored and finely diced (about 1 1/2 cups)
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1/3 cup of organic sugar free apple sauce (I like Motts)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup lowfat buttermilk
3/4 cup lowfat milk
2 tablespoons of cinnamon
2 teaspoons honey
1 teaspoon of vanilla
pinch of salt
WHAT YOU'LL NEED TO DO:
Put the apple in a microwave-proof bowl, tightly cover with plastic wrap and microwave on high until softened, about 2 minutes. Set aside.
In a large bowl, whisk the flours, baking powder, cinnamon, baking soda and salt.
In a small bowl, whisk together the eggs, apple sauce, 1/2 cup of buttermilk, and honey.
Slowly whisk the egg mixture into the dry ingredients, stirring until just combined.
If the batter seems too thick, add as much of the remaining buttermilk as necessary.
Spray a large non-stick griddle with cooking spray and heat over medium heat.
Spoon about 1/4 cup batter per pancake into the pan and top each pancake with a heaping tablespoon of the cooked apple.
Flip when the pancake tops are covered with bubbles and the edges look cooked, about 2 minutes.
Cook until the pancakes are golden brown and cooked through, an additional 1 to 2 minutes.
Serve immediately or transfer the cooked pancakes to an ovenproof dish and keep warm in a preheated 250 degree F oven while making the rest.
Top with powdered sugar, fresh fruits or your favorite syrup. Enjoy and happy cooking!