A healthy apple pancakes recipe with a fabulous topping full of nuts and seeds.
Course Breakfast
Servings 6
Ingredients
1medium apple,Such as Golden Delicious, about 2 cups, cored and diced
3/4cupall-purpose flour
3/4cupwhole-wheat flour
2teaspoonsbaking powder
1/2teaspoonbaking soda
1/4teaspoonsalt
1/4teaspoonground cinnamon
pinch of nutmeg
1cuplow-fat buttermilk(1%)
3/4cupskim milk
2large eggs
1tablespoonhoney
maple syrup for serving
Nutty Topping
1/4cuphulled pumpkin seeds,green
1/4cupsliced almonds
1/4cupshelled sunflower seeds
1tablespoonsesame seeds
1/4cuptoasted wheat germ
1/4cuppure maple syrup
pinch of salt
Instructions
Place diced apple in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH for 60-90 seconds to soften.
In a large bowl, whisk together both flours, baking powder, baking soda, and salt.
In a small bowl, whisk together buttermilk, milk, eggs, and honey.
Add wet ingredients into dry, stirring just until combined.
Heat a large nonstick griddle or skillet over medium heat.
Spoon 1/4 cup batter onto griddle per pancake, and sprinkle 1 heaping tablespoon of apple on top. Drizzle a little more batter on top to cover the apple.
Flip pancakes when they are covered with bubbles and cooked around the edges.
Cook another 1 to 2 minutes, until pancakes are cooked through.
To make Nutty Topping, toast pumpkin seeds and almonds in a skillet over medium-high heat for 1 minute, stirring frequently.
Add sunflower seeds and cook 1 more minute.
Add sesame seeds and cook, stirring continuously until seeds are toasted.
Place mixture in a medium bowl, add wheat germ, and stir in maple syrup and salt.
Serve with pancakes.
Notes
There's quite a bit of maple syrup in the Nutty Topping, but you will probably still want to drizzle a little maple syrup on your pancakes. The calorie count includes 1 additional tablespoon of maple syrup. The calorie count is based on 1/6 of the recipe. Nutty Topping will keep for a week in an airtight container.