Kids love pancakes, and multigrain flour and apple add a healthy twist.
- Portion size 15 servings
- Credits : Canadian Living Magazine: March 2009
Ingredients
Method
1- In bowl, whisk together all-purpose and multigrain flours, sugar, baking powder, cinnamon, baking soda and salt.2- In separate bowl, whisk together eggs, buttermilk and butter; pour over dry ingredients and stir just until combined. Grate apple and squeeze to remove excess juice; fold into batter.
3- Brush some of the oil over large nonstick skillet; heat over medium heat. Pour in about 1/4 cup (50 mL) batter for each pancake, brushing skillet with remaining oil as necessary; cook until underside is golden and bubbles break on top but do not fill in, about 2 minutes. Turn and cook until underside is golden, 30 to 60 seconds.
Nutritional facts Per pancake: about
- Sodium 169 mg
- Protein 4 g
- Calories 136.0
- Total fat 6 g
- Cholesterol 36 mg
- Saturated fat 3 g
- Total carbohydrate 18 g
%RDI
- Iron 6.0
- Folate 14.0
- Calcium 6.0
- Vitamin A 4.0
- Vitamin C 2.0
