Tags

, , , , , , ,

This is a hearty, breakfast pancake recipe. Unlike most pancakes, you won’t be hungry 2 hours after eating these. The recipe calls for fresh apples and raisins, but the pancakes are also delicious with frozen raspberries and/or blueberries.
INGREDIENTS
  • 1 ½ cup spelt flour
  • ½ cup unbleached, all-purpose flour
  • 1 cup oats
  • ¼ cup yellow cornmeal
  • 3 tsp baking powder
  • 1 tsp kosher salt
  • 1 ½ to 1 ¾ cup skim milk (use less for denser pancakes or more for lighter, fluffier pancakes)
  • 2/3 cup plain, low-fat yogurt
  • 2 tbsp canola oil
  • 2 eggs
  • ¼ cup brown sugar
  • 1 large apple, peeled, and finely diced
  • ¼ cup golden raisins (optional)
  • 1/4 tsp cinnamon (optional)

DIRECTIONS

  1. Combine first 6 ingredients; stir well and set aside.
  2. Combine milk through brown sugar in a separate bowl, whisk until combined well.
  3. Add to flour mixture, stirring until smooth. Fold in diced apple and raisins.
  4. Spoon about 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with maple syrup.
Advertisements