Time flies. I can’t believe it’s already mid April and that another Patriot’s Day celebration has come and gone. Yesterday was the Patriot’s Day parade in Lexington, MA where I live, and today, I stopped by one of the many pancake breakfasts that take place each year at area churches. After the breakfast, Simon and I cheered Tim on as he ran in the 99th annual Lions Club Patriot’s Day 5 mile road race. This morning, before we were all off and running, I cooked up a brand new pancake recipe … just for YOU. (This is becoming a habit; last Patriot’s Day, I created a recipe for Silver Dollar Banana Blueberry Pancakes.)
I love the whole grain oats and whole wheat flour in this recipe, the naturally sweet flavor, and the stick-to-your ribs factor!
Even though my pancakes are better than the ones we typically get at Pancake Breakfast (not that I’m bragging or anything), it’s still a wonderful tradition, and I wouldn’t miss it for the world. Our favorite spot for pancakes is the First Baptist Church; we love the pretty blue plates, and they raise a lot of money for charity.
I’m glad Tim ate my apple pancakes before the race. He finished in about 38 minutes!
Apple Walnut Pancakes
Makes 5 Servings (14 -15 pancakes)
- 1 cup all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1/2 cup quick-cooking oats
- 2 tablespoons ground flaxseed or wheat germ
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1½ cups 1% low-fat milk
- 1 large egg, beaten
- 1/4 cup low-fat vanilla yogurt
- 1 medium apple, peeled, cored and finely diced
- 1/2 cup walnuts, lightly toasted and coarsely chopped
1. Whisk together the all-purpose flour, whole wheat flour, oats, flaxseed, baking powder, cinnamon, and salt in a large bowl.
2. In a separate bowl, whisk together the milk, egg, and yogurt until well blended. Pour the liquid ingredients over the dry ingredients and stir until just combined. Stir in the apple and walnuts until combined.
3. Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat. Pour the batter onto the hot skillet using a 1/4-cup measuring cup, forming 4-inch pancakes.
4. Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden, about 3 minutes. Adjust heat if the bottoms brown too quickly. Flip, flatten gently with a spatula and cook until the other sides are golden, an additional 2 to 3 minutes. Repeat with the remaining cooking spray and batter.
Nutrition Information per Serving (about 3 pancakes): 330 calories, 11g fat (1.5g saturated, 1.1g omega-3), 350mg sodium, 47g carbohydrate, 6g fiber, 12g protein, 30% calcium, 15% iron
Hmmm. What to cook up for next year’s Patriot’s Day?