INGREDIENTS
1 cup whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
Dash of ground nutmeg
2 cups low-fat buttermilk
1 tablespoon honey
1 tablespoon molasses
1 tablespoon margarine, melted
2 teaspoons lemon juice
2 eggs
2 cups finely chopped Granny Smith apple
Vegetable cooking spray
DIRECTIONS
Combine first 7 ingredients in a large bowl; stir well. Combine buttermilk and next 5 ingredients (buttermilk through eggs) in a small bowl; stir well. Add to flour mixture, stirring until smooth. Fold in apple. Let stand 5 minutes.
Yield: 14 pancakes (serving size: 2 pancakes)
NUTRITION PER SERVING
CALORIES 232(19% from fat); FAT 5g (sat 1.7g,mono 1.4g,poly 1g); PROTEIN 8.7g; CHOLESTEROL 63mg; CALCIUM 192mg; SODIUM 604mg; FIBER 3.7g; IRON 2.2mg; CARBOHYDRATE 39.7g
Cooking Light, MAY 1996
Spoon about 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.
