Buttermilk Pancakes with Apple Cinnamon Topping

A stack of pancakes doesn’t have to be unhealthy. Start your day off right with the right recipe for these deliciously fluffy stackable treats.

Ingredients

• 2 cups peeled, thinly sliced tart or mildly tart cooking apples (Jonathan, Gala, Granny Smith or McIntosh)
• 3 tablespoons apple juice and 2 tablespoons apple juice, divided use
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground cinnamon, divided use
• 1 cup whole-wheat flour
• 1/2 teaspoon baking soda
• 1 cup low-fat buttermilk
• 1 large egg white
• 1/2 teaspoon vanilla extract
• 1 teaspoon canola or corn oil

Cooking Instructions

1. Preheat the oven to 200°F.
2. In a small saucepan, stir together the apples, 3 tablespoons apple juice, brown sugar, and 1/2 teaspoon cinnamon.
3. Cook, covered, over medium heat for 10 minutes, or until the apples are tender. Remove from the heat. Let stand, covered, while preparing the pancakes.
4. In a medium bowl, stir together the flour, baking soda, and remaining 1/2 teaspoon cinnamon.
5. In a small bowl, stir together the buttermilk and remaining 2 tablespoons apple juice.
6. Pour the buttermilk mixture, egg white, and vanilla into the flour mixture. Stir just until blended (no flour remains visible).
7. Heat a large nonstick griddle or skillet over medium-high heat until a drop of water dripped on the griddle sizzles. Pour the oil onto the griddle. Using a heatproof pastry brush, spread the oil over the surface.
8. Using a 1/4-cup measure, pour the batter for 4 pancakes onto the hot griddle.
9. Cook the pancakes for about 1 minute, or until the tops begin to bubble and the bottoms are golden brown. Turn over. Cook for about 1 minute, or until the bottoms are golden brown.
10. Transfer the pancakes to a heatproof plate, cover with aluminum foil, and keep warm in the oven. Repeat until all the batter has been used.
11. Serve the pancakes topped with the apple mixture.

Source: American Heart Association