Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz Whole-wheat pastry flour

  2. 1 teaspoon 5ml Baking powder

  3. 1 1/2 teaspoons 7 1/2ml Cinnamon

  4. 1 cup 237ml Low-fat plain yogurt or soy yogurt

  5. 1 cup 237ml Low-fat milk, rice milk, or soymilk - or as needed

  6. 1 cup 237ml Very thinly-sliced peeled apple - - (heaping)

  7. 2 tablespoons 30ml Sliced almonds - Cooking oil spray - as needed

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine the first 3 (dry) ingredients in a mixing bowl. Make a well in the center of the flour mixture and pour in the wet ingredients. Stir, then whisk together until thoroughly combined, but do not overbeat. Add more milk if the batter seems too thick. Stir in the apple slices and optional almonds. Lightly coat a non-stick griddle with cooking oil spray or nonhydrogened margarine. Ladle the batter on in scant 1/4 cupfuls. Cook over medium heat on both sides until golden brown. These need to brown a bit slower than do most griddlecakes to be cooked all the way through. Keep the griddlecakes in a covered casserole dish in a 200 degree oven until all are done. Serve hot with applesauce or maple syrup and a dusting of cinnamon. This recipe yields about 24 (3- to 4-inch pancakes) 4 to 6 servings.


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