If you are looking to reduce the amount of fat in your diet (like I am…), then buttermilk and apple sauce are two very good fat substitutes. Buttermilk only has about 1% fat (or less) and apple sauce can be substituted for fat in pretty much any cake/muffin-type recipe. I love to use buttermilk when breading and frying chicken (but that is a whole other blog post).
This is another Sarah Carey Everyday Food recipe, but I added ground cinnamon. Make sure you don’t have the heat up too high or these will burn easily (they need to cook a little longer than normal pancakes due to the diced apple).
Ingredients: (makes about 10 small pancakes)
- 1 cup all-purpose flour (levelled; I used spelt flour, which worked really well)
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 cup buttermilk
- 1/2 cup applesauce
- 1 large egg
- 1 tablespoon unsalted butter, melted
- Cooking spray (I used a wipe or two of a paper towel dipped in vegetable oil and wiped in between each batch)
- 1 apple, peeled and diced small (1 cup)
1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together buttermilk, applesauce, egg, and butter. Add applesauce mixture to flour mixture and whisk until just moistened (batter should have some lumps; do not overmix).
2. Lightly coat a large nonstick frying pan with cooking spray and heat over medium-high. In batches, drop batter by 1/4 cupfuls into skillet. Sprinkle each pancake with diced apple. Cook until bubbles appear on top and a few have burst, 2 to 5 minutes. Flip pancakes and cook until golden brown on underside, 2 to 5 minutes. Repeat with more cooking spray and remaining batter, wiping skillet clean between batches.
My kids couldn’t get enough of these and I know they will be making a regular appearance from now on.