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Apple Walnut Pancakes Recipe
Apple Walnut Pancakes Recipe photo by Taste of Home
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Apple Walnut Pancakes Recipe

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The whole wheat flavor really comes through in these hearty pancakes. They taste great with a light touch of maple syrup. —Kerry Blondheim, Denmark, Wisconsin
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:9 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 9 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 egg whites
  • 1 egg, lightly beaten
  • 2 cups fat-free milk
  • 2 tablespoons canola oil
  • 1 medium apple, peeled and chopped
  • 1/2 cup chopped walnuts
  • Maple syrup

Nutritional Facts

2 pancakes (calculated without syrup): 208 calories, 8g fat (1g saturated fat), 25mg cholesterol, 396mg sodium, 27g carbohydrate (6g sugars, 3g fiber), 8g protein Diabetic Exchanges:2 starch, 1 fat

Directions

  1. In a large bowl, whisk flours, brown sugar, baking powder and salt. In another bowl, whisk egg whites, egg, milk and oil until blended. Add to dry ingredients, stirring just until moistened. Fold in apple and walnuts.
  2. Heat a griddle coated with cooking spray on medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with syrup.
    Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through.
    Yield: 18 pancakes.
Originally published as Apple Walnut Pancakes in Healthy Cooking December/January 2010, p8


Reviews for Apple Walnut Pancakes

AVERAGE RATING
(21)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (4)
3 Star
 (2)
2 Star
 (3)
1 Star
 (0)
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MY REVIEW
rellmac
Reviewed Jan. 11, 2014

"I used the advice of previous reviewers and shredded the apple, added apple pie spice and I subbed out the oil and used applesauce. These were okay with syrup but we don't normally use syrup so when we tasted them plain, they were very bland, heavy and had a thick flavor to them. Honestly, I won't make them again. I will, however, add the apples and walnuts to my own pancake batter because I love the idea of that!"

MY REVIEW
rexfullerupperville
Reviewed Dec. 17, 2013

"Grr my favorite!!"

MY REVIEW
pwatts
Reviewed Aug. 3, 2013

"This is a requested recipe for return guests at our B&B. I do not care for the texture of plain pancakes. The apples and nuts, both chopped fine, make these wonderful."

MY REVIEW
vbag
Reviewed Jul. 24, 2013

"I love the apples, but they should be shredded. I guess I'm just a regular pancake person. This was a little too sweet for my tastebuds, but I can see where this recipe would be perfect to serve to guests who enjoy sweets!"

MY REVIEW
gleigh
Reviewed May. 13, 2013

"Great treat! I never even thought of apple pancakes until I saw this, it is delicious."

MY REVIEW
Clytemnestra
Reviewed Jan. 4, 2013

"Terribly banal. To add some much needed oomph, use 2 eggs, separated, whole or low fat milk, 1 tablespoon of apple pie spice, and grate that apple rather than chopping it. Doesn't hurt to toast the walnuts prior to chopping, either."

MY REVIEW
lprather
Reviewed Feb. 24, 2012

"These were delicious, even the next morning. A new favorite!"

MY REVIEW
l2bake
Reviewed May. 2, 2011

"l made a few changes...l used 2 whole eggs. No need to peel the apple, just cut it into fine pieces and they were a little plain, but adding 1 tsp of ground cinnamon to the batter spices them up! Delicious!"

MY REVIEW
ecostain
Reviewed Mar. 8, 2011

"This recipe is perfect! Light in taste but at the same time can enjoy all the different flavors. Our family really enjoys these pancakes for any meal. Thanks!!"

MY REVIEW
jenilovesdaisies
Reviewed Feb. 12, 2011

"Our whole family loves these! They freeze very well, too."

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