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.
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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