Happy Pancake Day! I had never heard of Fat Tuesday being called Pancake Day until I went to England on my study abroad. Not being Catholic, I had never celebrated Fat Tuesday before, but Pancake Day was a holiday I could definitely get behind. I’ve tried to observe it ever since then. However, I like to try special pancakes, rather than just plain.
This year, I had some leftover apples in my fridge, so whole wheat apple pancakes seemed the logical choice. They were a big hit, especially for my fruit and pancake-loving little girl.
Apple Pancake (makes about 14 pancakes)
1/4 cup unsweetened applesauce
1 1/2 cups skim milk
1 teaspoon vanilla extract
2 cups white whole wheat flour
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking powder
1/2 teaspoon salt
3 medium apples, peeled and coarsely grated
1. Mix the egg, applesauce, milk, and vanilla in a small bowl.
2. Whisk together dry ingredients (flour through salt).
3. Mix wet and dry ingredients until just combined. Gently stir in grated apples. (As with all pancakes, don’t overmix or you’ll have tough pancakes).
4. Heat griddle over medium heat. (If using an electric griddle, heat to 350). Lightly coat griddle with cooking spray. Drop batter (about 1/3 cup per pancake) on griddle. Make sure the batter isn’t puddled too thick – you may need to spread it out a bit. Cook until lightly browned on the bottom. Flip and cook about 3 minutes more, or until the other side is browned and pancake is cooked through. Serve immediately or keep warm in oven until ready to serve.
Nutritional Information (Amount for 3 pancakes)
Protein: 11 g
Fat: 2.6 g
Saturated Fat: less than 1 g
Cholesterol: 41 mg
Carbohydrates: 59 g
Fiber: 7 g
Sodium: 404 mg
Recipe notes: The original recipe called for two eggs and no applesauce. I only had 1 eggs, and applesauce is a good substitute for eggs in some recipes. Also, I thought it would add even more apple flavor. I used all wheat flour, but that is because I had white whole wheat flour. They were a bit more dense than regular pancakes. They would be lighter with all-purpose flour, but they would also have less fiber. I cut down the sugar a lot compared to the original recipe. I think the applesauce and apples made it plenty sweet. Also, you eat pancakes with syrup, so they don’t need to be overly sweet themselves. I used two granny smith and one jazz apple. Any apples would likely work, although the original recipe did suggest using at least some tart apples.
Source: adapted from smittenkitchen.com
Have any nutrition questions? Need help with meal planning or a special dietary need? Send your questions to me at kimberlykmarsh(at)gmail(dot)com, and I will answer them in upcoming posts!