- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 large egg whites
- 1 large 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
- 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.
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.
Reviews for Apple Walnut Pancakes
"I thought these were very good. It seems natural to me to add cinnamon with apples, so I will definitely do that next time for extra flavor. The walnuts added a nice flavor for me, but my husband and teenage son did not like nuts in it (though my younger kids did)...they said it was a strange texture to have nuts in a pancake, so I'll likely leave them out next time. I probably should have chopped them up smaller. Bottom line, though, is that I would definitely make these again with slight adjustments. The texture was dense when cooked...not light and fluffy...so you probably would like these if you were looking for lighter textured pancakes. Also, I used King Arthur white whole wheat flour so my kids wouldn't notice a heavy wheat flavor."
"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!"
"Grr my favorite!!"
"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."
"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!"
"Great treat! I never even thought of apple pancakes until I saw this, it is delicious."
"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."
"These were delicious, even the next morning. A new favorite!"
"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!"
"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!!"