Cinnamon-Apple Pancakes – a delicious recipe with whole wheat pastry flour, baking powder, cinnamon, yogurt, rice milk, rice milk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Combine the first 3 (dry) ingredients in a mixing bowl.
2
Make a well in the center of the flour mixture and pour in the wet ingredients. Stir, then whisk together until thoroughly combined, but do not overbeat. Add more milk if the batter seems too thick. Stir in the apple slices and optional almonds.
3
Lightly coat a non-stick griddle with cooking oil spray or nonhydrogened margarine. Ladle the batter on in scant 1/4 cupfuls. Cook over medium heat on both sides until golden brown. These need to brown a bit slower than do most griddlecakes to be cooked all the way through.
4
Keep the griddlecakes in a covered casserole dish in a 200 degree oven until all are done. Serve hot with applesauce or maple syrup and a dusting of cinnamon.
666
kcal
Calories
7
g
Fat
133
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 2 cups whole wheat pastry flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1 cup low fat plain yogurt or soy yogurt, and more.
Yes, Cinnamon-Apple Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
