Apple strudel pancakes are great meal to start your day. These pancakes are made with healthy whole grains to give you lasting energy. The buckwheat flour gives them a unique, nutty taste. Top with maple syrup, apple butter, or fresh fruit for the perfect breakfast treat.
Apple Strudel Mixture
1 cup water
1/4 cup raisins
1 Tbsp. butter
2 Tbsp. brown sugar
1/2 tsp. ground cinnamon
1/3 cup thoroughly chopped walnuts
1 large apple (peeled, cored and chopped)
Boil water, then add raisins. Remove from heat and let steep until raisins are plump and
reconstituted, about 10 minutes. Drain and set aside.
In shallow pan over medium heat add butter. Once butter has melted and is bubbling, stir in brown sugar and cinnamon. Cook for about 3 minutes until sugar starts to dissolve. Add walnuts, apples and raisins. Cook apples until just tender when pierced with fork, about 4 minutes. Set aside to cool completely.
1 cup buckwheat flour
1 cup unbleached all-purpose flour
2 Tbsp. sugar
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
2 cups 1% buttermilk
1/4 cup safflower oil
1/2 tsp. vanilla extract
Canola oil cooking spray
Mix flours, sugar, cinnamon, baking soda and salt in medium to large bowl. In separate bowl beat eggs lightly and mix with buttermilk, oil and vanilla extract.
Pour wet ingredients into dry, mixing as little as possible. Add strudel mixture and fold all ingredients together. Set aside.
Heat nonstick pan or griddle over medium heat. Grease pan lightly with nonstick cooking spray or a little vegetable oil. Once pan is hot, ladle about 1/4 cup of batter per pancake taking care not to over-crowd the pan. After about 2 or 3 minutes flip pancakes. They should only be flipped once so that they don’t become hard.
Pancakes can be placed in warm oven until ready to serve. Serve warm with your favorite maple syrup.
Makes 8 servings. Per serving: 310 calories, 14 g total fat (2 g saturated fat), 41 g carbohydrate, 8 g protein, 3 g dietary fiber, 165 mg sodium.
Recipe from the American Institute for Cancer Research.