Cinnamon Apple Pancakes

For 8 Pancakes:

Whole Wheat Flour -- 1&1/4 cup
Baking Soda -- 1 tsp
Brown Sugar -- 2 tbsp
1% Milk -- 1 cup
Eggbeaters -- .5 cup
Vanilla extract -- 1 tbsp
Cinnamon -- 2 tbsp


For 1 Apple Topping (you'll have to times this by 8 if you're following the 8 pancake recipe):

Small to Medium sized Apple -- 1
1 Spoonful of sugar
Cinnamon -- 1/4 tsp
Cornstarch -- 1/4 tsp
Water -- 1 tbsp
Small handful of Raisins -- Optional

If you want a lower-sugar version of the pancakes, add 2 tbsp of Splenda (or similar) instead of brown sugar.
If you want a lower-sugar version of the apple topping, add a small packet of Splenda instead of a spoonful of sugar.

For the Pancakes, mix all dry ingredients EXCEPT Cinnamon (Wheat Flour, Baking Soda, Brown Sugar) together in a medium to large bowl. In a separate small to medium bowl, mix all liquid ingredients (Milk, Eggbeaters, Vanilla) together. Beat the liquid mix into the dry mix roughly. Stir in Cinnamon last. 1/3 cup of the mix should make about 1 pancake. Cook pancakes as desired, I cooked mine on medium heat and sprayed the pan with Pam Olive Oil non-stick spray.

For the Apple Topping, cut up (any way you want) 1 apple, place in a freezer-quality plastic zippered bag or in a covered microwave-safe glass bowl or on top of the stove in a regular pan, whatever makes you comfortable. For this recipe, I used the bag method. Add in the remaining ingredients (spoonful of sugar, 1/4 tsp cinnamon, 1/4 tsp cornstarch, and 1tbsp water. If you would like, you can add a small handful of raisins. It's optional), seal your bag and shake well to mix ingredients. After ingredients are mixed, re-open the bag about 1 inch to vent and place in the microwave for about 2 minutes. Carefully (it will be hot!) open bag and pour over 1 pancake. Repeat the Apple Topping process with each pancake you make. This recipe makes 8 pancakes, so you'll need about 8 apples. But you can adjust it any way you want. Enjoy!

Serving Size: Makes 8 Pancakes