Wholemeal Apple and Cinnamon Pancakes
- 4 serves
- 9 ingredients
- 10 mins prep
- 5 mins cook
Nutrition per serve
- Energy 1069kJ
- Protein 11.6g
- Carbohydrate 41g
- Fat (total) 3g
- - saturated fat 1.2g
- Fibre 5.8g
- Sodium 339mg
1 cup wholemeal self-raising flour
1/2 teaspoon cinnamon
1 tablespoon soft brown sugar
1 egg lightly beaten
1 cup skim milk
2 drops of lemon juice
2 Granny smith apples, peeled, cored & grated
1 banana, finely sliced (to serve)
1 cup low fat natural yoghurt or some fresh fruit or canned pie apple to serve (to serve)
- Mix flour, spice, and sugar in bowl.
- Add 2 drops of lemon juice to milk and let sit for 1–2 mins. This makes buttermilk and you will get extra fluffy pancakes.
- Whisk together egg and milk until well combined.
- Combine egg mixture with flour mixture and stir until smooth. Add grated apple, and stir well again.
- Heat a non-stick frypan over medium heat, drop a spoonful of the mixture into the pan. Cook until bubbles begin to appear on top, then flip. Cook until golden brown. Repeat until all the mixture is finished.
- Serve with fresh sliced banana, or canned pie apple, and a dollop of low fat natural yoghurt.
Tip: If you have run short on eggs then substitute ¼ cup of soda water for 1 large egg.
Dietitian Notes / Recipe Tips
Wholewheat flours contain the whole grain, which means they are richer in fibre, which keeps you feeling fuller for longer. Apples have a long shelf-life in the fridge. Granny smiths don’t go brown when grated but you can use any apple variety.