Makes 16 to 20 pancakes
2 cups all-purpose flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 cup sugar
1/4 cup apple juice
1/4 cup vegetable oil
1-1/2 cups plain low fat yogurt
2 large eggs
2 medium apples, peeled and cutin 1/4-inch chunks,(McIntosh, Golden Delicious, Empire)
Margarine for frying
Optional: Powdered sugar, maple syrup, or yogurt.
1. Place all of the ingredients except the apples and margarine in a blender and process until smooth.
2. Empty into a large bowl and add chopped apples.
3. Melt 1 tablespoon of margarine in a large nonstick skillet and heat until it bubbles. Drop 2 tablespoons of batter onto the skillet (for 2- to 3-inch pancakes). For larger pancakes, use a 1/4-cup measure.
4. When bubbles appear on the tops of the pancakes (about 1 to 2 minutes), flip them with a spatula and cook an additional minute. Serve with powdered sugar, maple syrup, yogurt, or a combination of toppings.
You can also use our Search engine to locate topics of interest, or recipes.
Traci Kaufman, Registered Dietitian, received her bachelor's degree in dietetics and nutrition from the University of Wisconsin-Madison. She has worked as a clinical nutritionist at UCI Medical Center-Irvine in Orange California, and served as team nutritionist for the Los Angeles Rams. Traci is an active member of the American Dietetic Association and two Dietetic Practice Groups: Sports, Cardiovascular, and Wellness Nutritionist (SCAN), and Dietitians in General Clinical Practice. Traci resides in Southern California.
This page created 1999
This page modified October 2006
Copyright © 1994-2017,