Apple-Cinnamon Pancakes

Oxmoor House
Melt apple jelly or heat fat-free caramel sauce for a deliciously sweet, nontraditional pancake topping.
10 servings (serving size: 1 pancake)


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1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk (1%)
1/2 cup cinnamon applesauce
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 large egg, lightly beaten
1/2 cup diced Braeburn apple (about 1/2 apple)
Cooking spray


Prep: 9 Minutes
Cook: 10 Minutes

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a large bowl; stir with a whisk. Combine buttermilk and next 4 ingredients in a small bowl; stir with a whisk until smooth. Add buttermilk mixture to flour mixture; stir until smooth. Stir in apple.

Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.

Created date

March 2010

Nutritional Information

Fat 2.3 g
Satfat 0.4 g
Carbohydrate 18.1 g
Cholesterol 23 mg
Iron 0.8 mg
Sodium 204 mg
Calories 107
Protein 3.2 g
Caloriesfromfat 20 %
Fiber 0.8 g
Calcium 80 mg