Whole-Wheat Apple Pancakes

• 1 cup low-fat buttermilk
• 3/4 cup nonfat milk
• 2 large eggs
• 1 tablespoon honey
• 6 tablespoons pure maple syrup
• 1 medium apple, diced
• 3/4 cup all-purpose flour
• 3/4 cup whole-wheat four
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

1. Preheat the oven to 250.
2. Put the apple in a microwave-safe bowl and tightly cover with plastic wrap; microwave on high until softened, about 2 minutes.
3. In a large bowl, whisk the flours, baking powder, baking soda and salt.
4. In a small bowl, whisk the buttermilk, nonfat milk, eggs and honey, then slowly add the dry ingredients, stirring until just combined.
5. Heat a large nonstick griddle or skillet over medium heat.
6. 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.
7. Cook until the tops are bubbly and the edges are dry, about 2 minutes.
8. Flip and cook until golden brown, 1 to 2 more minutes.
9. Keep the pancakes warm on a baking sheet in the oven while making the rest.
10. Place 2 pancakes on each plate.
11. Drizzle with the syrup.
12. Per serving: Calories 230; Fat 3 g (Saturated 1 g); Cholesterol 75 mg; Sodium 290 mg; Carbohydrate 46 g; Fiber 3 g; Protein 8 g
13. Recipe adapted from Ellie Krieger's book, So Easy: Luscious Healthy Recipes for Every Meal of the Week (Wiley)
14. Photograph by Ngoc Ming Ngo

lowfat buttermilk, nonfat milk, eggs, honey, maple syrup, apple, flour, four, baking powder, baking soda, salt

Taken from www.foodnetwork.com/recipes/ellie-krieger/whole-wheat-apple-pancakes-recipe.html (may not work)