Applesauce Cinnamon Pancakes
When I teach cooking classes, I often have people ask me what to do to get their family eating healthier. They usually want to know simple and easy ways to get their family eating healthier, but know that they won’t like a lot of the things that include whole flour, whole wheat, etc. because of the taste difference.
One of the things that I recommend doing if you have a family like that…(even my family is like that, so don’t feel bad!!) is to slowly add more whole grains instead of shocking everyone by a sudden switch. If you’re making a pasta for the first time and want to start incorporating whole wheat pasta, use 1/4 whole wheat and 3/4 regular pasta. The next time you cook pasta, use 1/2 whole wheat pasta and 1/2 regular. Continue to incorporate more whole wheat pasta each time you cook. This works the same for things with whole grain flour. Only a lot of times you will need to add more moisture to breads, cookies etc. if you use whole wheat flour.
This recipe is perfect! It incorporates just the right amount of whole wheat flour for a hearty grain taste, and the rich taste of applesauce and cinnamon for a delicious breakfast meal.
APPLESAUCE CINNAMON PANCAKES
1 cup all-purpose unbleached flour
1/2 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4-1 1/2 cups milk
1 teaspoon ground cinnamon
1 cup applesauce
1 teaspoon lemon juice
In a large mixing bowl, stir together dry ingredients. Make a hole in the middle of the pancake mix. Add eggs, milk, lemon juice and applesauce, then stir until mixture becomes smooth.
Heat a griddle or frying pan on medium high heat. Pour 1/4 cup batter onto pan for each pancake. Brown both sides. Move pancakes to a plate. On top of each pancake, cut apples into small slices and place on top of the pancakes. Pour a small amount of agave syrup or nectar over pancakes to sweeten. Enjoy!
Carbohydrates: 1 4 inch pancake=12 gm carbohydrates (syrup count not included)
Tips: Choosing a breakfast for dinner one night a week is a great way to save money! For protein, top pancakes off with vanilla yogurt, walnuts and fresh fruit, or serve with eggs. You can also add more whole wheat flour if desired—just remember to add more liquid to compensate! You can also freeze any extra pancakes and use for future breakfasts’—fantastic if you’ve just run out of cereal or the kids are wanting something different for breakfast.