Saturday, August 14, 2010

Cinnamon Apple Pancakes


Every Saturday or Sunday we have either waffles or pancakes.  The kids love it.  I generally make Irish style pancakes or crepes, while their American Daddy whips up fluffy American style ones.

I didn't think it fair to deny them their favourite weekend breakfast, yet I didn't want to sit their munching on celery either.  I figured I'd made enough varieties of pancakes over the years to conjure up a nice low fat but tasty version and I think I succeeded.

These are extremely filling due to the whole wheat flour.  My girls would usually put away 2-3 each, but 1-2 was more than enough of these.  You can taste the whole wheat, so if you prefer it more neutral tasting, use half and half white/whole wheat.  This will increase points a bit and decrease fibre. You can serve these with maple syrup, honey or any other topping you like.


  • 1.5 cups* whole wheat flour
  • 1 tbsp sugar
  • 2 tsp baking powder
  • 2 egg whites
  • 1 cup skim milk, plus a bit extra
  • 1 tbsp vegetable oil
  • 2 small apples, grated
  • 1 tsp ground cinnamon
  • pinch salt

Whisk together flour, salt, sugar and baking powder in a large bowl.   Whisk egg whites, oil and milk in a separate bowl and slowly pour into dry ingredients.  Whisk until combined.  Fold in apple and cinnamon.

Heat a small non-stick pan to medium heat.  Use a quarter cup measure to pour the batter in the pan.  You may need to spread it with a spatula.  Cook until it sets around the edges and bubbles are popping in the middle.  Flip and cook for another minute.  Keep warm while cooking remaining pancakes.  Makes 10.

Calories: 104
Fat: 1.8g
Saturated: 0.2g

WW Points: 1.5 per pancake

* Measuring with cups is the American standard of cooking.  A cup equals eight fluid ounces and solids as well as liquids are measured in this manner.  You can pick up cup measures at most kitchen stores or use a small pyrex jug with ounces.  If you use the internet for recipes, it's something I'd definitely invest in!



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