Cinnamon Apple Pancakes Recipe
A low-sugar breakfast idea.
1 cup Splenda No Calorie Sweetener, granulated
1-1/4 cup unsweetened apple juice
1/3 cup canola oil
2 egg whites or 1 large egg
1/2 tsp pure vanilla extract
2/3 cup whole wheat flour
2/3 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
2 cups apples, peeled, cored and grated
8 medium apples, peeled, cored and cut into 1″ chunks
1/3 cup water or apple juice
1/4 cup Splenda Brown Sugar Blend
1 tsp ground cinnamon
Step 1: Whisk together the flours, Splenda Granulated, baking soda, baking powder, cinnamon and salt in a large mixing bowl. Add the apple juice, oil, and egg whites. Whisk together just until smooth and blended. Don’t overmix. Gently stir in the grated apples with a rubber spatula.
Step 2: 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.
Step 3: Drop the batter, using a scant 1/4 cup for each pancake, into the skillet. Cook the pancakes on medium heat for 2-3 minutes or until bubbles appear on top. Turn the pancakes over with a spatula and lightly brown the other side for about 2 minutes. Transfer pancakes to a plate and keep warm. Repeat with the remaining batter, spraying the skillet between batches. Serve warm.
These keep for 2 days in the refrigerator. They reheat and/or freeze well.
Step 1: Combine apples, water, Splenda Brown Sugar Blend and cinnamon in a large saucepan. Bring to boil.
Step 2: Reduce heat to simmer and cook partially covered for 20-25 minutes, until tender, stirring occasionally. To microwave, cook covered on high power for 6-8 minutes, or until tender. Stir once or twice during cooking.
Step 3: Break up applesauce with a spoon or serve it chunky. Also freezes well.
Makes 20 pancakes