Whole-Wheat Apple Pancakes with Nutty Topping

Recipe by: Ellie Krieger | from So Easy: Luscious, Healthy Recipes for Every Meal of the Week

Cookstr

Course: Main Course

Total Time: Under 15 Minutes

Skill Level: Easy

Cost: Moderate

whole-wheat-apple-pancakes-with-nutty-topping

Photo by Joseph De Leo

Pancakes are my daughter Bella's favorite food to make and eat. She knows the recipe for this apple-laced version by heart. The batter lasts in the fridge for up to two days, so we whip up a double batch on a Sunday to have it on hand for the beginning of the week. It sure makes Monday mornings a lot easier to face!

The apple pancakes are great on their own, but this ambrosial nutty topping brings them to the next level. The topping is also incredible in hot or cold cereal, stirred into yogurt, with fruit salad, or as a snack on its own. Consider yourself fairly warned, though: it's addictive.

Yield: Makes 6 servings

INGREDIENTS

1 medium apple (such as Golden Delicious), cored and diced (about 2 cups)
¾ cup all purpose flour
¾ cup whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup low-fat (1%) buttermilk
¾ cup nonfat milk
2 large eggs
1 tablespoon honey
1 recipe Nutty Topping (recipe follows)
6 tablespoons pure maple syrup, plus more to taste

Nutty topping (makes 6 servings):

¼ cup hulled (green) pumpkin seeds
¼ cup sliced almonds
¼ cup shelled sunflower seeds
1 tablespoon sesame seeds
¼ cup toasted wheat germ
¼ cup pure maple syrup
Salt to taste

Directions

Put the apple in a microwave-safe bowl, tightly cover with plastic wrap, and 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 together the buttermilk, milk, eggs, and honey. Slowly add the egg mixture to the dry ingredients, stirring until just combined.

Heat a large nonstick griddle over medium heat. Spoon about % cup of the batter per pancake onto the griddle and distribute about a heaping tablespoon of the cooked apple on top. Drizzle a little more batter on top to coat the apple. Flip when the pancake tops are covered with bubbles and the edges look cooked, about 2 minutes. Cook until the pancakes are golden brown and cooked through, an additional 1 to 2 minutes.

Serve immediately, or transfer the cooked pancakes to an ovenproof dish and keep warm in a 250°F oven while making the rest.

To serve, arrange 2 pancakes on each plate and sprinkle each serving with about 2 heaping tablespoons of the Nutty Topping. Serve with maple syrup.

For the Nutty Topping:

In a large skillet, toast the pumpkin seeds and almonds over medium-high heat, stirring, for about 1 minute. Add the sunflower seeds and cook, stirring, for 1 minute more. Add the sesame seeds to the pan. Cover and cook, shaking the pan, until the seeds are toasted, about 30 seconds more. Transfer the toasted nuts and seeds to a medium-size bowl. Add the wheat germ. Stir in the syrup and season with salt. The topping will keep for a week in an airtight container.

NUTRITIONAL INFORMATION

Nutritional information is provided by the author.

Serving Size: 2 pancakes with topping and 1 tablespoon syrup

Per Serving:
Calories: 400
Total Fat: 11g
Sat Fat: 2.5g
Mono Fat: 3g
Poly Fat: 2.5g
Protein: 15g
Carb: 63g
Fiber: 5g
Cholesterol: 75mg
Sodium: 450mg

Excellent source of Calcium, Fiber, Iron, Magnesium, Phosphorus, Protein, Selenium, Zinc

Good Source of Copper, Folate, Niacin, Potassium, Riboflavin, Thiamin