Buttermilk Apple Pancakes
Recipe type: Breakfast
Pancakes are an all american breakfast dish. I've specially created this recipe as the lactic acid in the curds is known to stimulate the pancreas to produce insulin which helps to control blood sugar levels. The sweet apple topping is a healthier option to the dollop of butter and drizzle of honey that traditionally goes with pancakes. The cinnamon apple topping adds the much needed crunch and sweetness along with the goodness of apples.
- For The Pancakes
- 1 cup whole wheat flour (gehun ka atta)
- 1 cup low fat buttermilk (made from 5 tbsp low fat curds (dahi))
- ¼ cup low fat milk
- a pinch of salt
- For The Apple Topping
- 1 cup chopped apples
- ¼ tsp cinnamon (dalchini) powder
- ½ sachet sugar substitute
- For the apple topping
- Combine the apple with ¼ cup water in a pan and bring to a boil.
- Simmer for 5 to 7 minutes till the apples soften.
- Add the cinnamon powder and sugar substitute and mix well.
- For the pancakes
- Combine all the ingredients in a bowl and whisk them together to make a smooth batter. Allow to rest for 10 minutes.
- Pour a quarter of the batter onto a greased non-stick pan.
- Cook till both sides are golden brown and serve topped with the apple topping.
- Repeat to make 3 more pancakes.
- Buttermilk is made by whisking together curds and water.