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Tuesday, October 16, 2012

Gingerbread Apple Pancakes


There is nothing better than steaming hot pancakes and the smell of apples, cinnamon and nutmeg on a chilly Sunday morning.  After an emotionally charged weekend saying goodbye to my brother and watching his bus pull away en route to Afghanistan, these were just the pick-me-up I needed to finish off my long weekend.

Made with whole wheat flour, spiced with ginger, cinnamon and nutmeg, and tossed together with some unsweetened applesauce, these pancakes are lightened-up, yet taste sinfully delicious!  So on your next lazy weekend, feel free to indulge! 



Servings: 16
Serving Size: 1 pancake
Calories: 92
Fat: 0.7 g
Carbs: 17.5 g
Fiber: 1.4 g
Protein: 3.6 g
Old Points: 1.6 pts
Points+: 2 pts
Here are your ingredients:
1 cup all-purpose flour
1 1/4 cups whole wheat flour
1/4 cup packed brown sugar
2 tsp. baking powder
1 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
1 1/2 cups non-fat buttermilk
3 Tbsp unsweetened applesauce
In a large bowl, combine flour, brown sugar, baking powder, spices, baking soda and salt and make a well in the center of the flour mixture.  In a separate bowl, whisk together eggs, buttermilk and applesauce and add to the flour mixture, mixing until just combined.  Batter will be slightly lumpy.
Heat a greased skillet over medium heat and spoon about 1/4 cup batter onto skillet.  Cook over medium heat for about 2 minutes on each side or until pancakes are golden brown.  Flip over when surface is bubbly and edges are slightly dry.  
Serve warm and garnish with fresh apple slices and a bit of pure maple syrup, enjoy!


Hope you enjoy these as much as we did!
Happy Fall!

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