Description
With pecans and real maple syrup.
Ingredients
- 1 cup Whole Wheat Pastry Flour
- 2 Tablespoons Ground Flax Seed
- 2 Tablespoons Brown Sugar
- 2 teaspoons Baking Powder
- Dash Coarse Salt
- 6 ounces, weight Vanilla Greek Yogurt
- ½ cups Low Fat Milk
- 1 whole Large Egg
- 2-½ Tablespoons Melted Butter, Divided
- 1 teaspoon Pure Vanilla Extract Or Vanilla Bean Paste
- 1 whole Large Apple
- Additional Butter Or Oil For Cooking
- Maple Syrup And Chopped Pecans, For Serving
Preparation
Whisk together flour, flaxseed, brown sugar, baking powder and salt in a large bowl.
In a separate bowl, whisk together yogurt, milk, egg, 2 tablespoons butter and vanilla. Whisk wet ingredients into the dry ingredients, just until combined. Allow to rest for a few minutes.
Cut apple into thin slices. Turn cast iron skillet on medium-high heat. Add remaining butter. Once melted and sizzling, add apple slices, turning after 30–60 seconds, until apples are slightly browned on each side and tender. Remove from skillet and set aside.
Turn cast iron skillet to medium heat. Add two ¼ cup scoops of batter into skillet. Place one fried apple slice on top of each pancake. When pancake batter starts to bubble and the bottom side is browned, flip. Allow pancakes to cook for about 1 more minute; remove from pan and set aside. Repeat until pancake batter is gone, adding a little fat in between batches, if needed.
Top pancakes with pecans and maple syrup.
