1 cup low-fat buttermilk 1 medium apple, diced
3/4 cup nonfat milk 3/4 cup all-purpose flour
2 large eggs 3/4 cup whole-wheat four
1 tablespoon honey 2 teaspoons baking powder
6 tablespoons pure maple syrup 1/4 teaspoon salt
1/2 teaspoon baking soda
Preheat the oven to 250. Put the apple in a microwave-safe bowl and tightly cover with plastic wrap; microwave on high until softened, about 2 minutes. In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk, nonfat milk, eggs and honey, then slowly add the dry ingredients, stirring until just combined. Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto the griddle for each pancake and sprinkle each with apple, then drizzle a little more batter over the apple. Cook until the tops are bubbly and the edges are dry, about 2 minutes. Flip and cook until golden brown. Keep the pancakes warm on a baking sheet in the oven while making the rest. Place 2 pancakes on each plate. Drizzle with the syrup.
Calories per serving 230; Fat 3 g; Sodium 290 mg; Carbohydrate 46 g; Protein 8 g