Whole Wheat Apple Cinnamon Pancakes

These pancakes are right up my alley! For one, I love breakfast; two, I love pancakes and three, apples and cinnamon are a great combination. You can feel extremely good eating a short stack of these for breakfast. They are very fresh and very healthy. I like that they are not too sweet, especially if you plan on eating them with syrup. I really love using all whole wheat as well. It just feels good going down and the nuttiness of the wheat goes well with the apples and cinnamon. I make a double batch of these and then freeze the extra for a quick breakfast another time.

1 apple cored and grated
1 T lemon juice
2 cups freshly milled whole wheat flour (regular ww flour is fine too)
2 T sugar
2 t baking powder
3/4 t salt
3/4 t baking soda
2 t cinnamon
1/2 t nutmeg
1 1/2 C buttermilk
1/2 C applesauce (no sugar added)
2 eggs
2 T oil

Core apple and either in a food processor, or a hand-held grater, shred (I leave the peel on). Put the shredded apple in a bowl and add the lemon juice to it. Stir to coat, preventing oxidation.

In large mixing bowl, combine the dry ingredients. In a separate bowl, mix together the wet ingredients and slowly add them to the dry ingredients, mixing until well-incorporated. Let batter rest while griddle heats up.

Pour batter, by the 1/4 cup, onto a hot griddle and cook until bubbles on top start popping. Flip and cook another minute or two longer. Remove to a plate.

Serve with your favorite preserve or syrup.

Makes about 1 dozen.

SOURCE:Adapted from Jaime Cooks it up

NOTES:In Jaime's original recipe, she used 1 1/2 cups water and 6 Tbsp. powdered milk instead of the buttermilk. That may be a good alternative for you if you want or need to use shelf-stable products from food storage. Otherwise though, I just LOVE buttermilk in my pancakes.

This recipe linked to Potluck Sunday @ Mommy's Kitchen, and Make Ahead Meals For Busy Moms.