Gingerbread Apple Pancakes

There is nothing better than steaming hot pancakes and the smell of apples, cinnamon and nutmeg on a chilly Sunday morning.  After an emotionally charged weekend saying goodbye to my brother and watching his bus pull away en route to Afghanistan, these were just the pick-me-up I needed to finish off my long weekend.

Made with whole wheat flour, spiced with ginger, cinnamon and nutmeg, and tossed together with some unsweetened applesauce, these pancakes are lightened-up, yet taste sinfully delicious!  So on your next lazy weekend, feel free to indulge! 

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Servings: 16

Serving Size: 1 pancake

Calories: 92

Fat: 0.7 g

Carbs: 17.5 g

Fiber: 1.4 g

Protein: 3.6 g

Old Points: 1.6 pts

Points+: 2 pts

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Here are your ingredients:

 

1 cup all-purpose flour

1 1/4 cups whole wheat flour

1/4 cup packed brown sugar

2 tsp. baking powder

1 tsp. ground ginger

1 tsp. cinnamon

1/4 tsp. nutmeg

1/2 tsp. baking soda

1/2 tsp. salt

2 eggs, lightly beaten

1 1/2 cups non-fat buttermilk

3 Tbsp unsweetened applesauce

 

In a large bowl, combine flour, brown sugar, baking powder, spices, baking soda and salt and make a well in the center of the flour mixture.  In a separate bowl, whisk together eggs, buttermilk and applesauce and add to the flour mixture, mixing until just combined.  Batter will be slightly lumpy.

 

Heat a greased skillet over medium heat and spoon about 1/4 cup batter onto skillet.  Cook over medium heat for about 2 minutes on each side or until pancakes are golden brown.  Flip over when surface is bubbly and edges are slightly dry.  

 

Serve warm and garnish with fresh apple slices and a bit of pure maple syrup, enjoy!

 

Click here for a printable version of this recipe 

Hope you enjoy these as much as we did!
Happy Fall!