Whole Wheat Apple Pancakes
Filled with apples and flavor, these pancakes are also healthful and guilt-free–no fat, no sugar, and high in fiber.
1½ cups whole wheat flour
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon salt
1 tablespoon baking powder
¾ cup fresh apple cider (in the refrigerator case)
¾ cup almond milk
1 large egg
¼ cup applesauce (preferably homemade*)
1 apple, peeled and shredded (use fruit with strong flavor, like Winesaps)
golden raisins (optional)
Equipment: Natural Gas cooktop
Makes 12 to 13 pancakes.
Place the dry ingredients in a large mixing bowl and whisk together until well combined.
Bring the cider, almond milk, and egg to room temperature. In a separate bowl, lightly beat the egg, and whisk in the liquids and the applesauce until well combined.
Add the liquid mixture to the dry mixture and mix with a spatula until just combined; do not overmix. Fold in the shredded apple.
Heat a large iron skillet over medium heat. Lightly coat with butter. Use a 1/3 cup measure for each pancake.
Scoop pancake batter onto the skillet and spread out a little. If using the raisins, sprinkle a teaspoon of raisins on top of each pancake. Cook pancakes until edges appear dry and tiny bubbles begin to form on the surface. Flip and cook for one to two minutes.
*For homemade applesauce for this recipe: Peel, core, and slice a small apple and place in a small saucepan. Add 2 tablespoons apple cider, bring to a simmer, cover with a lid, and cook, stirring occasionally, until the fruit has reached the consistency of applesauce. Add more cider as needed.