Pancakes are a favorite in my house! I made some a little lighter and a little healthier by adding in whole wheat pastry flour (which is much lighter than regular whole wheat pancakes).
WHOLE WHEAT PANCAKES
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Whole Wheat Pancakes :
1/3 cup all-purpose flour
2/3 cup whole-wheat pastry flour
1/2 teaspoon baking powder
1/2 cup granulated sugar
1/2 teaspoon Kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 egg (lightly beaten, plus 2 egg whites)
1 and 1/4 cups low-fat buttermilk
3 tablespoons coconut oil (plus more for greasing)
Apple Compote :
3 Honeycrisp apples (peeled, cored, small dice)
2 tablespoons lemon juice
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg (freshly grated)
For the Whole Wheat Pancake:
Preheat a large griddle over medium heat.
In a large bow, add the all-purpose flour, whole-wheat flour, baking powder, sugar, salt, and cinnamon and whisk to combine.
In another large bowl, add the vanilla, the whole egg, low-fat buttermilk, and coconut oil, stirring to combine.
Make a well in the flour mixture and fill with the buttermilk mixture, stirring together until thoroughly combined.
In a medium bowl, beat the egg whites until soft peaks form and gently fold into the batter.
Grease griddle lightly with coconut oil. Pour 1/4 cup of batter onto the griddle and allow to cook until bubbles form and the bottom is golden brown, about 2 minutes. Flip and cook until the other side is golden brown and cooked through, about 2 minutes. Repeat with remaining batter, adding more coconut oil as necessary. Remove to a plate and tent with foil to keep pancakes warm while working.
For the Apple Compote:
In a medium saucepan over medium heat, add the apples, lemon juice, cinnamon and nutmeg, stirring to coat. Allow to cook until apples have softened and slightly caramelized, about 5-7 minutes.
Top pancakes with apple compote and serve!
Tip: Substitute the apples with pears or your favorite berry mix for your own personal spin