So easy and delicious, would never guess they are packed with fiber, and virtually cholesterol and fat free.
Can freeze any batter that you do not use for another time !
- 2 large egg whites
- 1 small apple, 1/2 cup, peeled & grated
- ¾ cup apple cider
- ¾ cup buttermilk
- 1 tablespoon honey
- 2 tablespoons canola oil
- 1 teaspoon sea salt
- 1 ½ cups oatmeal
- ½ cup whole wheat pastry flour
- 4 teaspoons baking powder
- ¾ teaspoon pumpkin pie spice
- 1 small apple, cored, 1/4 ” slices
- 1 teaspoon butter
- 1 teaspoon sugar
- 2 teaspoons apple cider
Beat 2 egg whites in a medium sized bowl for 30 seconds until white and frothy. Add the grated apples, mix in. Add apple cider, buttermilk, honey, canola oil , sea salt and oatmeal. Mix well and let stand 5 minutes to soften the oats. Add the whole wheat pastry flour, baking powder and pumpkin pie spice. Mix well. Spray a a stick proof skillet with oil, heat over moderate heat. When hot, add the batter with a medium sized ladle, four at a time. Cook until golden underneath, 3 minutes or so, flip over, cook until done. Repeat with remaining batter. Top with Sauteed Apples (recipe below) and real maple syrup. Makes 12 pancakes.
Use you favorite firm apple ~ many varieties at farmers’ markets.
Sauteed Apples :
Cut 1 small apple in quarters, core and cut into 1/4 ” slices. Heat a small stick proof skillet, add 1 t. butter to melt over medium heat, add apple slices, cook 3 minutes, turn over. Add 1 t. sugar and 2 t. apple cider. Cook a few minutes until golden and caramelized.
Servings : 6