Ingredients
1
cooking apple (such as Jonathan or Granny Smith), cored and finely chopped (about 3/4 cup)
1
teaspoon lemon juice
3/4
cup Gold Medal™ whole wheat flour
1
tablespoon sugar
1
teaspoon baking powder
1/4
teaspoon apple pie spice or ground cinnamon
1/8
teaspoon salt
3/4
cup fat-free milk
1
egg white
2
tablespoons canola oil
Nonstick cooking spray
1
cup unsweetened applesauce
1/8
teaspoon apple pie spice or ground cinnamon
Apple pie spice or ground cinnamon (optional)
Fresh fruit (optional)
Preparation
In a small bowl combine apple and lemon juice; set aside. In a medium bowl combine whole wheat flour, sugar, baking powder, the 1/4 teaspoon apple pie spice, and salt. In another small bowl combine milk, egg white, and oil; beat with a rotary beater or wire whisk.
Add milk mixture all at once to flour mixture; stir just until moistened (the batter should be lumpy). Gently fold in apple mixture.
Coat an unheated griddle or heavy nonstick skillet with nonstick cooking spray. Preheat over medium heat until a few drops of water dance across the surface. For each pancake, pour a scant 1/4 cup of batter onto the hot griddle; spread batter into 3- to 4-inch circles.
Cook for 1 to 2 minutes on each side or until pancakes are golden brown, turning when pancake surfaces are bubbly and edges are slightly dry. In a small bowl stir together applesauce and the 1/8 teaspoon apple pie spice; serve with pancakes.
If desired, sprinkle with additional apple pie spice and serve with fresh fruit.
