Celebrate National Pancake Day a healthier way
Whip this breakfast favorite up and add a fruity twist to the pancake batter. It’s a family favorite.
Pancake-coated apple rings
Makes 6 servings (about 18 rings)
3 large apples, cored and sliced into about 6 rings
3/4 cup whole-wheat flour
1/4 cup quick oats
2 tablespoons milled flaxseed
1 tablespoon brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup skim milk (or dairy-free alternative)
1 large egg
1 teaspoon vanilla extract
In a mixing bowl, mash the banana. Add the milk, egg and vanilla, and mix or beat until thoroughly combined.
In a separate mixing bowl, mix together the flour, oats, flaxseed, brown sugar, baking powder, cinnamon, nutmeg and salt. Add the dry ingredients to the wet, and mix until just combined.
Preheat a medium cooking pan over medium heat and coat with cooking spray.
Dip each apple slice into the batter, allowing the runoff to fall back into the bowl, and then transfer the apple slice to the pan.
Cook for one to two minutes, until small bubbles form on the surface of the batter, then flip. Cook until both sides are golden brown.
Serving options: Top with yogurt, fruit, nuts, butter and/or ground cinnamon.
*Note: the batter itself also makes delicious pancakes; no apples needed
Nutrition information (per 3-ring serving, no toppings)
152 calories, 2.3 g fat, 0.4 g saturated fat, 31.3 mg cholesterol, 231.5 mg sodium, 30.6 g carbohydrates, 5.6 g fiber, 4.5 g protein