Health Nut Apple Pancakes
These skillet cooked pancakes are low in fat, high in protein, and are sweetened naturally with apples.
These skillet cooked pancakes are low in fat, high in protein, and are sweetened naturally with apples.
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/2 cup bisquick (1/2 c flour plus 1/2 tsp baking soda can be substituted for the bisquick)
- 1/8 cup rolled oats
- 1/8 cup protein powder, unflavored or chocolate (this can be substituted with another 1/8 cup oats if desired)
- 2 large eggs (i use egg beaters, which have no cholesteral)
- 1 cup apples grated
- 1/4 cup walnuts finely chopped (optional)
- 1 tablespoon sugar (optional, if you like your pancakes sweeter
- Carbohydrate 85.7846304327269 g
- Cholesterol 890.760000004058 mg
- Fat 50.1054811060003 g
- Fiber 8.89066403827064 g
- Protein 49.9120450517408 g
- Saturated Fat 12.0233086225971 g
- Serving Size 1 1 Serving (554g)
- Sodium 1015.47768289075 mg
- Sugar 76.8939663944563 g
- Trans Fat 9.31771586185731 g
- Calories 976 calories
Step-by-step
- Mix all dry ingredients in a bowl.
- Then add all other ingredients.
- If you are using regular eggs, whisk them before adding to the bowl.
- Preheat your skillet or griddle.
- Drop batter on to the hot surface.
- When the top of the pancakes begin to bubble, flip.
- Serve with syrup and, if desired, peanut butter.
Grated apples perform the heavy lifting in this batter, adding moisture and natural sugar through dense fruit cellular walls that break down during cooking. Historically, colonial American griddle cakes utilized grated orchard fruits to stretch expensive flour supplies during winter shortages. Incorporating raw fruit directly into starch introduces significant liquid, requiring careful heat management on your skillet surface.
Scaling this formulation up or down demands precise arithmetic because protein powders and rolled oats absorb liquid differently than standard milled wheat. Doubling the recipe requires maintaining a strict 2-to-1 ratio of liquid milk to dry baking mix to prevent a dense, rubbery crumb. Whisk eggs thoroughly before incorporating them into large batches to ensure even protein distribution throughout the heavy batter.
Preheat your cast iron griddle to 375 degrees Fahrenheit before dropping the batter onto the hot surface. Wait for the edges to dry completely and bubbles to form across the center before attempting to flip with a thin metal spatula. Cook each side for exactly two minutes to achieve a golden-brown exterior without burning the natural fruit sugars.
Surplus cooked griddle cakes keep safely in an airtight container in the refrigerator for up to three days. Reheat chilled portions in a toaster oven at 350 degrees Fahrenheit for five minutes to restore the exterior crust without toughening the interior.
