2/3 cup whole wheat flour
2/3 cup all-purpose flour
2 Tbsp granular sugar or granular Splenda
1 tsp ground cinnamon
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 1/4 cups unsweetened apple juice
2 Tbsp canola oil
2 egg whites (or 1 large egg)
2 apples, peeled, cored, and grated
These dairy-free pancakes are truly delicious. Make extra and freeze them—they’ll reheat in seconds in the microwave.
- Combine the flours, sugar, cinnamon, salt, baking powder, and baking soda in a large mixing bowl or food processor fitted with the steel blade; mix well. Add the juice, oil, and egg whites. Whisk together, or process for 8 to 10 seconds, just until smooth and blended. Don’t overmix. Gently stir in the grated apples with a rubber spatula.
- Spray a large nonstick skillet or griddle with cooking spray. Heat over medium heat for 2 minutes or until a drop of water skips on its surface.
- Drop the batter, using a scant 1/4 cup for each pancake, into the skillet. Cook the pancakes on medium heat for 2 to 3 minutes or until bubbles appear on top. Turn the pancakes over with a spatula and lightly brown the other side for 2 to 3 minutes. Transfer to a plate and keep warm. Repeat with the remaining batter, spraying the skillet between batches. Serve warm.
Yield: About 20 three-inch pancakes. Keeps for 2 days in the refrigerator; reheats well. Freezes well for up to 2 months.
63 calories per pancake, 11.2 g carbohydrate, 1.0 g fiber, 1 g protein, 1.6 g fat (0.1 g saturated), 0 mg cholesterol, 91 mg sodium, 60 mg potassium, 0 mg iron, 19 mg calcium
* Top It Up: Top pancakes with yogurt and homemade chunky applesauce. Or drizzle pancakes lightly with honey, maple syrup, or sugar-free pancake syrup.