Yesterday, being our "Sunday", I decided to indulge my sweet husband in some apple fritter/pancakes. I have to say, I was inspired by step 4 of the recipe instructions. I had everything on hand, so it was just a matter of whipping them up. And YUM, I'm so glad I did. They had the moist heaviness of a potato pancake and the most wonderful texture and delightful flavor too.
I used egg whites instead of whole egg, adding 1/2 tsp baking powder. And I opted for light vanilla soy milk instead of cow's milk. Didn't have any whole wheat flour on hand so I just used white. However, next time I think I'll use soy or rice flour instead. Just my personal preference for making them even more healthy.
I topped ours with a few shakes of powdered sugar, which was a wonderful touch. We ate them with warm maple syrup but I was disappointed to remember, after the fact, that we had homemade pumpkin butter we could have slathered over them instead. Oh well, maybe next time. Because based on my husband's reaction (and mine too), there most definitely WILL be a "next time."
Apple Fritter/pancakes
Servings:
4-6 pancakes
Ingredients:
1 red apple, cut, deseeded, and grated
1 eggs or 2 egg whites, lightly beaten
1/2 cup wholemeal flour (for hearty cakes or can use regular flour)
1/4 cup nonfat milk
1/2 teaspoon cinnamon
1 teaspoon sugar (I used organic)
1/4 teaspoon vanilla
1/4 teaspoon grated nutmeg
1/4 teaspoon cumin (makes cakes warm, but I chose to leave it out)
Directions:
Prep Time: 10 mins
Total Time: 20 mins
1 Mix all ingredients together well.
2 Use a 1/4 cup to scoop up mix and fry in butter, soy butter, oil, non-stick spray, etc., just like you would a pancake.
3 Keep finished cakes warm in oven on low till all mix is used.
4 Top with whatever you want. Eat.
They go down best when you eat them with someone you love.
Live wise in Him!
~Toni~
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