Wholemeal apple and cinnamon pancakes Treat your family with these super simple wholemeal apple and cinnamon pancakes. Leftovers? These pancakes can be frozen and reheated. Dessert Print this recipe Details Serves: 4 servesNumber of ingredients: 9 ingredients To prep: 10 mins prepTo cook: 5 mins cookDifficulty: easy Nutrition per servingEnergy: 1069kJProtein: 11.6gCarbohydrate: 41gFat (total): 3g- saturated fat: 1.2gFibre: 5.8gSodium: 339mg Ingredients 1 cup wholemeal self-raising flour 1/2 teaspoon cinnamon 1 tablespoon soft brown sugar 1 egg lightly beaten 1 cup skim milk 2 drops of lemon juice 2 Granny smith apples, peeled, cored & grated 1 banana, finely sliced (to serve) 1 cup low fat natural yoghurt or some fresh fruit or canned pie apple to serve (to serve) Method Mix flour, spice, and sugar in bowl. Add 2 drops of lemon juice to milk and let sit for 1–2 mins. This makes buttermilk and you will get extra fluffy pancakes. Whisk together egg and milk until well combined. Combine egg mixture with flour mixture and stir until smooth. Add grated apple, and stir well again. Heat a non-stick frypan over medium heat, drop a spoonful of the mixture into the pan. Cook until bubbles begin to appear on top, then flip. Cook until golden brown. Repeat until all the mixture is finished. Serve with fresh sliced banana, or canned pie apple, and a dollop of low fat natural yoghurt. Tip: If you have run short on eggs then substitute ¼ cup of soda water for 1 large egg.
