My boys love pancakes or French toast occasionally for a nice week-end breakfast. Though my youngest son, Andrew still prefers basic white flour pancakes, but now he ironically says about these whole wheat pancakes, “They’re not bad.”
Making healthy changes doesn’t mean you can’t ever enjoy some of the foods that you like to eat, but you can make better choices about some of the ingredients that you are using. In this recipe for whole wheat applesauce pancakes, I choose to use olive oil rather than butter to avoid the saturated fat in butter. And I use 2/3 parts whole wheat for the added nutrition and fiber, rather than all plain bread flour. Applesauce adds flavor, as well as fiber and vitamin C. Also if you plan on using syrup, natural maple syrup is better than processed because it has important minerals, manganese and zinc. Natural syrup is also a better choice because many artificial syrups are loaded with high fructose corn syrup. These are small changes, but if you make small healthy changes in all the foods you eat, you can’t help but notice a positive difference in how you feel.
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 12 pancakes
1 egg, or 2 egg whites
1-1/2 cup soy milk, or low-fat milk
½ cup applesauce
2 tablespoons olive oil
1 cup whole wheat flour
½ cup bread flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
½ teaspoon salt
Procedure: Pre-heat the grill on high for 10 minutes, and make the batter while the grill heats.
1. Place the wet ingredients in a blend and process 3 seconds.
2. Whisk the dry ingredients together in a medium size bowl.
3. Pour the wet ingredients in with the dry and whisk together just until they liquid is incorporated with the dry.
4. Spread about one tablespoon of olive oil on the flat grill and spread it around, and then pour out the pancake mix onto the grill. Cook until they start to bubble and then flip the pancakes and cook for another couple of minutes.
Try them. You’ll like them.
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