Secret Ingredient Pancakes: Healthy, Delicious, and Light

Apple Slice Pancakes

May 12, 2014   20 Comments

Mmmmmmm, pancakes. Pan….cake. How can you go wrong?

Pancakes are served in my house on Sunday as a treat. Recently, I have been using my strawberry rhubarb compote as a replacement for syrup and loving it.

What about putting fruit IN the pancake? This way you decrease the amount of “cake” and increase the amount of fiber, micronutrients, and vitamins. Sound good?

Here is the “secret ingredient”:

Yes, I developed it myself using a very sophisticated technique (a tree).

First, you core the apple. If you don’t have an apple corer, you can get one at Target or even at your supermarket. Then you slice the apple into about 6 slices and dunk it into pancake batter.

The result is a soft apple interior with a crunchy crust on the outside. My kids INHALED these and then demanded more (and didn’t even ask for syrup). You could use any pancake batter that you like – but I did include a recipe here.

I tried to store the batter in my fridge for later use and it didn’t work - use this up in one go and store the apple pancakes instead.

These make a terrific breakfast, snack, or dessert (add some whipped cream).

What do you put in your pancakes to make them healthier?

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Apple Ring Pancake Recipe

Makes 18 pancakes

¾ cup whole wheat flour
¼ cup rolled oats
1 tablespoon brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
1 cup unsweetened almond milk (or whatever milk you have on hand)
1 large egg
3 apples, washed, cored, and sliced into 6 slices

Mix the flour, oats, brown sugar, baking powder, cinnamon, and salt in a medium sized bowl. Add the almond milk and egg and mix until blended.

Heat a non-stick pan on medium high heat and spray with cooking spray (or use a pat of butter to grease the pan). Dip apple slice in batter ensuring that both sides are covered. Place in pan and cook for about 3 minutes per side or until the batter is browned and cooked through.

Enjoy with Greek yogurt, maple syrup, or plain.

For one apple pancake = 47 calories, 0.5 g fat, 0.0 g saturated fat, 9.6 g carbohydrates, 3.7 g sugar, 1.1 g protein, 1.1 g fiber, 45 mg sodium, 1 Points+

Points values are calculated by Snack Girl and are provided for information only.
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20 Comments:

Brilliant! May just add a tsp. vanilla. Can't wait to try this.

on May 12, 2014

This is just brilliant!! Thank you Lisa.

on May 12, 2014

I might actually get hubby to eat a pancake now. But I'll be sneaky...I will call them battered apple rings. ;)

on May 12, 2014

thanks! great idea. will be making for my granddaughter to eat before school.

on May 12, 2014

Oh this is such a good idea and would be perfect on the days my kids want a baked apple pancake but we don't have 20 minutes to wait for it to bake.

on May 12, 2014

Yum-o! Can't wait to try!!!

on May 12, 2014

I love this idea...less cake and more apple with a dollop of yogurt, sounds amazing and healthier than a full pancake, thank you for a great and easy recipe.

on May 12, 2014

The batter can be stored in the fridge, just take it out with enough time to let it get to room temperature and add baking powder or and/or baking soda right before cooking. Baking powder loses its levening power after about 20 minutes of being added.

on May 12, 2014

I love your recipes and have had a lot of fun making them from your book...all have been outstanding so far! This sounds like another winner and so easy!

on May 12, 2014

Is there a substitute for the egg to make this Vegan?

on May 12, 2014

eme, I have successfully substituted several different ingredients for eggs in all kinds of baking. Apple sauce or yogurt 1/4 cup/ a great one that I use all the time in baked goods is to add baking soda and vinegar. these make a chemical reaction that causes rising and moistness. rule of thumb is when you are using 2 cups of flour use 1 teaspoon baking SODA and 1 1/2 teas vinegar (white or any). This does not change the flavor of the finished product in any way that we have ever seen. So the above recipe I am going to try 1/2 teas of BS and 3/4 teasp of vinegar

on May 12, 2014

Love baked apples and love pancakes. This looks like a great combo. Thanks Snack-Girl!

on May 12, 2014

These sound divine. less starch, more fruit, healthier AND yummier. fancy enough to be a great brunch for occasions or guests, quick enough for busy-day breakfasts.

on May 12, 2014

My son loves pancakes so I keep experimenting with variations. I like to make steel cut oats the night before. This way they are a perfect texture and I add a large spoon or two to my batter along with applesauce and cinnamon. A couple of spoons full of almond butter and bananas are another yummy combo. Of course, adding a few dark chocolate chips distracts my toddler from noticing the texture of the oats or almond butter. I cant wait to try the apple.

on May 14, 2014

These look yummy! Another tip for super crispy apples is to pre-cook them by microwaving the slices in a casserole dish or other bowl with loose fitting lid for about 20 to 30 seconds (1200 watt microwave). Can't wait to try these.

on May 14, 2014

My husband and I both loved the pancakes, thanks. I love your book and your emails. Thanks so much

on May 19, 2014

Oh wow, these sound amazing!

on May 19, 2014

I tried making these - the apples were hard and the batter was tasteless. I couldn't figure out how to get the pancakes not to burn while having the apple cook so not crunchy. Tried several different temperatures, cooking times etc. no luck.

on June 4, 2014

These worked for me - but the apple was thin and the batter was thick - so it cooked fairly slowly.
I am sorry, Carol.

on June 4, 2014

I tried making these pancakes but with a premade pancake mix instead. They tasted absolutely AMAZING. Fluffy on the outside but sweet and crunchy on the inside. I ate them plain. Thank you for sharing this great recipe!

on June 4, 2014


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