Tuesday, January 12, 2010

Whole-Wheat Apple Pancakes

Andy and I have had such a great start to 2010, we both seem to truly be filled with J-O-Y. My friend Kelly chose this as her word for the year and I’ve decided to take it as mine too.  There isn't a certain story that exemplifies why or how we have found this joy, we just seem to have found peace in our lives. We had such a wonderful trip home over Christmas, brought the new year in with great friends, have had man fun nights out with many friends already this year, are settling into our third year in a city we love, have two awesome beagles, appreciate all the holistic lifestyle options we are provided, and are thankful for SO much more. Our life isn't perfect by any means (there are two major items on our plate that we are striving to resolve), but we are choosing to focus and enjoy the many blessings in our life instead.

Tonight we had a delicious "breakfast-y" treat. I topped the apple filled whole grain pancakes with natural peanut butter, chia seeds, ground flax, and my homemade granola. I loved the crunch and texture of the toppings paired with the tender pancakes.

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  • 1 cup low-fat buttermilk
  • 3/4 cup nonfat milk
  • 2 large eggs
  • 1 tablespoon honey
  • 6 tablespoons pure maple syrup
  • 1 medium apple, diced
  • 3/4 cup all-purpose flour
  • 3/4 cup whole-wheat four
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Preheat the oven to 250. Put the apple in a microwave-safe bowl and tightly cover with plastic wrap; microwave on high until softened, about 2 minutes.

In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk, nonfat milk, eggs and honey, then slowly add the dry ingredients, stirring until just combined.

Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto the griddle for each pancake and sprinkle each with apple, then drizzle a little more batter over the apple. Cook until the tops are bubbly and the edges are dry, about 2 minutes. Flip and cook until golden brown, 1 to 2 more minutes. Keep the pancakes warm on a baking sheet in the oven while making the rest.

Recipe courtesy of Ellie Krieger

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