Description
With sweet apples, tart cranberries, and crunchy walnuts, this is a perfect fall breakfast that takes just minutes to make! Whole grain flour and ground flax seed give it a nice nutrition boost.
Ingredients
- 2 Tablespoons Margarine
- 2 Tablespoons Dark Brown Sugar
- ½ teaspoons Ground Cinnamon
- ⅓ cups Chopped Walnuts
- 1 Apple, Cored, Then Thinly Sliced
- ⅓ cups Dried Cranberries
- 2 Large Eggs
- ¾ cups Whole Wheat Flour
- 2 Tablespoons Ground Flax Seed
- ½ cups Skim Milk
- 1 teaspoon Vanilla
- ¼ teaspoons Salt
Preparation
Preheat oven to 400 degrees F. Melt margarine in a 9-inch pie plate by placing it in the oven while oven is heating. When margarine is melted, remove the pie plate from the oven and spread the butter over the bottom of the pan and sprinkle with brown sugar and cinnamon. Sprinkle walnuts evenly over the butter mixture, then top with apple slices and dried cranberries.
Beat eggs slightly in a medium bowl. Stir in remaining ingredients just until mixed. Pour batter over apple slices.
Bake in the preheated oven for 30 minutes or until puffy and deep golden brown. Immediately loosen edge of pancake and turn plate upside down onto a heatproof serving plate.
