1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup quick-cooking oats
2 tablespoons ground flaxseed or wheat germ
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1½ cups 1% low-fat milk
1 large egg, beaten
1/4 cup low-fat vanilla yogurt
1 medium apple, peeled, cored and finely diced
1/2 cup walnuts, lightly toasted and coarsely chopped
- Whisk together the all-purpose flour, whole wheat flour, oats, flaxseed, baking powder, cinnamon, and salt in a large bowl.
- In a separate bowl, whisk together the milk, egg, and yogurt until well blended. Pour the liquid ingredients over the dry ingredients and stir until just combined. Stir in the apple and walnuts until combined.
- Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat. Pour the batter onto the hot skillet using a 1/4-cup measuring cup, forming 4-inch pancakes.
- Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden, about 3 minutes. Adjust heat if the bottoms brown too quickly. Flip, flatten gently with a spatula and cook until the other sides are golden, an additional 2 to 3 minutes. Repeat with the remaining cooking spray and batter.
Nutrition Information per Serving (about 3 pancakes): 330 calories, 11g fat (1.5g saturated, 1.1g omega-3), 47g carbohydrate, 350mg sodium, 6g fiber, 12g protein, 30% calcium, 15% iron