Serves: Makes 12 pancakes
1/2 cup chopped walnuts
1 tsp vegetable oil for toasting walnuts
1 1/4 cup all-purpose (see hints below)
1/4 cup whole wheat flour
1/4 cup quick cooking oatmeal
1/4 cup wheat germ
1 tsp baking powder
1 tsp baking soda
1/4 - 1/2 tsp ground cinnamon
1 1/2 cups milk
2 large eggs, beaten
1 Tbs vegetable oil
vegetable oil as needed for cooking pancakes in skillet or heavy bottomed nonstick pan
maple syrup as needed
plain nonfat yogurt for garnish (optional)
Toast the walnuts first by adding one tsp of vegetable oil to a heavy bottomed pan on medium to medium high heat and toasting 1/2 cup chopped walnuts for a minute or two.....and then take them out of the pan to cool.
Next, make the pancake batter by combining 1 1/4 cup all-purpose flour with 1/4 cup each whole wheat flour, quick cooking oatmeal and wheat germ, add 1 tsp baking powder, 1 tsp baking soda, a pinch of salt and an optional sprinkling of ground cinnamon and mix it up.
Grate one generous cup of apple and add that to the flour and toss to combine.
Then add 1 1/2 cups milk, 2 large beaten eggs and 1 Tbs vegetable oil and gently fold it together until it's just combined.
At this point, cook them just like you would any other pancake and serve them up with maple syrup, a dollop of plain nonfat yogurt and a sprinkling of toasted walnuts.
You could use just two cups of all-purpose flour instead of combining the flours, oatmeal and wheat germ.
Use a 1/4 cup measure to scoop the batter into the hot skillet...you should end up with 12 pancakes total.