"My family loves the apple and cinnamon flavor in these light yet hearty pancakes," Kim McConnell shares from Tulsa, Oklahoma. "And best of all, they're sweet enough to eat without syrup."
- 2 cups whole wheat flour
- 4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 2 cups fat-free milk
- 2 tablespoons honey
- 1 tablespoon canola oil
- 1 medium apple, chopped
- In a large bowl, combine the flour, baking powder, cinnamon and salt. Combine the eggs, milk, honey and oil; stir into dry ingredients just until moistened. Stir in apple.
- Pour batter by 1/3 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top; cook until second side is golden brown. Yield: 12 pancakes.
Originally published as Cinnamon Apple Pancakes in Light & Tasty April/May 2005, p21
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