Apple Cinnamon Pancakes
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 145.4
- Total Fat: 2.0 g
- Cholesterol: 55.0 mg
- Sodium: 500.1 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 2.5 g
- Protein: 4.6 g
View full nutritional breakdown of Apple Cinnamon Pancakes calories by ingredient
Introduction
Pancakes with a doughnut-like texture, with a great apple and cinnamon flavor. Pancakes with a doughnut-like texture, with a great apple and cinnamon flavor.Number of Servings: 8
Ingredients
-
Butter, 1 tsp
Eggs (2)
Milk, 1 c
Cinnamon, 2 tbsp
Nutmeg, 1/4 tsp
Salt, 1 tsp
Vanilla Extract, 2 tbsp
Baking Powder, 1 tsp
Baking Soda, 1/4 tsp
Brown sugar, 2 tsbp
Splenda, 2 tbsp
King Arthur Unbleached All-Purpose Flour, 1 1/4 c
Directions
Peel and slice 1 apple. Cut each apple slice in half, to bite-size. Sprinkle with lemon juice (to prevent browning) and set aside.
Combine all dry ingredients (flour, Splenda, salt, baking powder and baking soda). In a separate bowl, whisk together the eggs, milk, and vanilla extract. Pour wet ingredients into dry ingredients and whisk until they come together completely (do not over-whisk). Add 1 tbsp of cinnamon and the bite-sized apples.
Peel and slice the remaining apple (do not cut each slice in half - unless you want to. Refer to picture). Add them to a pan with the brown sugar, cinnamon, nutmeg and butter. Add 2 tbsp of water to the pan, and heat the pan on medium-low. Cook until the apples are soft, stirring occasionally.
Measure 1/4 cup of batter for each pancake. Pour onto a heated griddle sprayed with nonstick spray. Cook until bubbles form around the edge of the pancake and the edge appears slightly darker in color. Flip and cook the other side.
Add the apples cooked in brown sugar and butter to the top of the pancakes.
Recipe makes ~8-9 pancakes (depending on how generous you are with your scooping). I used 1/3 c sized scoops, and my pancakes were larger (and I could only make 7 of them). Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user MISSING42.
Combine all dry ingredients (flour, Splenda, salt, baking powder and baking soda). In a separate bowl, whisk together the eggs, milk, and vanilla extract. Pour wet ingredients into dry ingredients and whisk until they come together completely (do not over-whisk). Add 1 tbsp of cinnamon and the bite-sized apples.
Peel and slice the remaining apple (do not cut each slice in half - unless you want to. Refer to picture). Add them to a pan with the brown sugar, cinnamon, nutmeg and butter. Add 2 tbsp of water to the pan, and heat the pan on medium-low. Cook until the apples are soft, stirring occasionally.
Measure 1/4 cup of batter for each pancake. Pour onto a heated griddle sprayed with nonstick spray. Cook until bubbles form around the edge of the pancake and the edge appears slightly darker in color. Flip and cook the other side.
Add the apples cooked in brown sugar and butter to the top of the pancakes.
Recipe makes ~8-9 pancakes (depending on how generous you are with your scooping). I used 1/3 c sized scoops, and my pancakes were larger (and I could only make 7 of them). Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user MISSING42.