Apple Souffle Pancakes

Apple Souffle Pancakes ingredients

From The Sneaky Kitchen
1⁄2 c Oat bran
1⁄2 c flour (wheat, rye, buckwheat or rice)
2 T ground flax seed (optional)
1 T baking powder
2 T Sugar
1 t Cinnamon
1⁄4 t Nutmeg
2 small apples, tart or crisp, cored and finely sliced or diced
1 c milk, low-fat or skim
2 T milk (only if you add flax seed)
2 Egg yolks
1 T Vegatable oil
4 Egg whites

Cooking Apple Souffle Pancakes

1. Mixi dry ingredients together.
2. Combine all wet ingredients except egg whites, including the apple.
3. Beat egg whites until stiff.
4. Combine wet and dry ingredients, stirring only until barely mixed.
5. Gently fold in the beaten egg whites.
6. Keep on folding until no large chunks of egg whites can be seen.
7. Heat a non-stick griddle or frying pan until a drop of water skitters on it. Spray lightly with cooking spray, or wipe on a little oil with a paper towel.
8. Scoop out large spoonfuls of batter and instantly spread slightly on the skillet.
9. Cook over medium heat to give apples a chance to cook through.
10. When browned, turn and brown other side.
11. Serve with syrup and/or butter, or for a healthier dish, with applesauce.