Banish the Bisquick! The ubiquitous dry mix is fine in a pinch, but if you could make healthier, more delicious pancakes by spending an extra 2 minutes at the mixing bowl, why wouldn’t you? Oats and wheat flour give these pancakes a fiber and protein boost, helping stabilize your blood sugar levels as your body absorbs the rush of carbs that comes with a stack of flapjacks. Also each one is 260 calories!
1 ½ cups buttermilk
¾ cup instant rolled oats
¾ cup whole-wheat flour
2 Tbsps milk
1 Tbsp melted butter
1 ½ tsps baking powder
½ tsp baking soda
Pinch of cinnamon, plus 1/8 tsp for the apples
Pinch of nutmeg
1 Granny Smith apple, peeled, cored and chopped
½ cup apple juice
2 Tbsps brown sugar
Butter or cooking spray
How to make it: In a large mixing bowl, combine the buttermilk, oats, flour, milk, butter, baking powder, baking soda, pinch of cinnamon, and nutmeg. Stir to gently combine, then set aside to rest for a few minutes.
Combine the apple, apple juice, brown sugar, and remaining 1/8 teaspoon cinnamon in a small saucepan and bring to a simmer. Cook until the apple has softened and the liquid has thickened.
Preheat the oven to 200 degrees F. Heat a large nonstick or cast-iron skillet over medium heat. Adding a bit of butter or cooking spray before each round, scoop ¼-cup portions of batter into the skillet and use a spatula to spread into thin, even circles. Cook until small bubbles form in the top of the batter, 2 to 3 minutes, then flip and cook for another 2 minutes. Keep pancakes warm in the oven while you finish cooking. Serve topped with the warm apples and a bit of confectioner’s sugar, if you like.