Whole Wheat-Apple Pancakes
Yield: 10 4-inch pancakes
Exchanges per pancake: 1 Starch
½ cup all-purpose flour
½ cup whole wheat flour
1 tablespoon granulated sugar substitute (such as Sugar Twin)
1 teaspoon baking soda
1/8 teaspoon salt
1 cup nonfat buttermilk
2 teaspoons vegetable oil
1 egg, lightly beaten
½ cup peeled, finely chopped apple
Vegetable cooking spray
½ cup unsweetened applesauce
½ cup reduced-calorie apple jelly
½ teaspoon apple pie spice
1. Combine first 5 ingredients in a medium bowl; make a well in center of mixture.
2. Combine buttermilk, oil, and egg; add to dry ingredients, stirring just until dry ingredients are moistened.
3. Stir in apple.
4. For each pancake, pour ¼ cup batter onto a hot griddle or skillet coated with cooking spray, spreading batter to a 4-inch circle. Turn pancakes when tops are covered with bubbles and edges look cooked.
5. Combine applesauce, jelly, and apple pie spice in a small saucepan. Cook over low heat until jelly melts, stirring occasionally. Top pancakes evenly with applesauce mixture.