Well, my husband wanted pancakes for supper last night. I am not a big fan of pancakes, especially not the plain ones. He didn’t want the zucchini ones again, so I improvised. I used the recipe I previously had for Zucchini Bread Pancakes and substituted shredded apples for shredded zucchini, raisins instead of chocolate chips and skipped the walnuts. I also added a little extra cinnamon.
Apple Cinnamon Raisin Pancakes
1/2 cup whole wheat pastry flour1 1/2 tsp granulated sugar
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
tiny pinch ground nutmeg
tiny pinch salt
1 egg white
1/2 cup low fat buttermilk, well shaken
1/4 tsp vanilla extract
1/2 cup shredded apple
1/2 cup raisins
canola oil cooking spray
pure maple syrup
In medium bowl, whisk together the first 7 ingredients (flour through salt). In large mixing bowl, whisk together the egg white, buttermilk, and vanilla extract. Stir in the shredded apples. Stir dry ingredients into the wet just until moistened. Fold in the raisins. Set aside the rest.
Heat a large nonstick skillet or griddle over medium/medium low heat. Coat with cooking spray. When hot, spoon batter into skillet by the 1/4 cupful. When bubbles begin to appear on the surface of the batter, the pancakes are ready to be flipped. Flip pancakes and let cook for another minute or so, or until golden brown. Serve with maple syrup.
