Integralisimo teaches you how to prepare delicious and fluffy apple pancakes with whole wheat flour. In a matter of minutes, easily and simply, make your breakfasts or snacks more complete and nutritious with this wonderful whole grain recipe. Go ahead and prepare them!
Let’s talk about the recipe:
Preparing these apple whole wheat pancakes is simple, since it is a recipe that has no complications in terms of its preparation and has more than one advantage. The ingredients used are just a few and often used, easy to find in any market. In addition, you can change any of them according to preference or need with without inconvenience.
About the ingredients:
At Integralisimo I use 100% organic whole wheat flour, finely ground (unless otherwise mentioned). In general, depending on the brand, it can absorb more or less liquid. For this reason I recommend incorporating the liquids gradually. As a result, keep in mind that the smaller the volume, the smaller the final product.
The fat used in this opportunity is sunflower oil. But it can be replaced by butter, margarine, olive oil, coconut oil, etc. Even so, depending on what fat is used, it can change its texture and final flavor. Therefore, always keep in mind the type and class of ingredients when preparing a specific recipe.
This is a recipe in which you can choose between milk, non-dairy milk or just water. Similarly, you have the option of using a mixture of them, that is, half and half. But the final result, whether in texture and flavor, will depend on the type of ingredient and the proportion used.
Another option is about apples, which can be red, green, or both. As well as its way of integrating in the preparation: grated, pieces or purée. Of course, if the apples are cut, the pieces of fruit will show. On the other hand, if you purée them, they will not be displayed and their texture will change equally.
Its cooking is done in a hot skillet, both sides, in just a matter of minutes. As soon as you notice small holes in the dough, turn quickly with a spatula. The pancakes will have a more or less intense toasted color depending on the temperature, type of skillet and time used for cooking.
Size will vary depending on the amount of batter used, so it’s best to use a measuring cup or ladle. In this way, pancakes of similar size and thickness will be obtained. A number of pancakes will be obtained depending on the amount of dough used in baking.
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- Whole wheat flour 300 g / 10.58 oz / 2 ½ cup
- Baking powder 18 g / 0.63 oz / 1 tbsp
- Whole cane sugar 60 g / 2.11 oz / 3 tbsp
- Milk 400 ml / 1 ½ cup
- Sunflower oil 30 ml / 2 tbsp
- Vanilla essence 1 tsp
- Eggs M 2
- Apple 1
- Cinnamon (optional)
- In a bowl, place the grated apple, whole cane sugar, eggs and vanilla essence. Mix.
- Incorporate milk and sunflower oil. Mix.
- Add sifted whole wheat flour and baking powder, in batches, to avoid lumps. Mix by hand until all the ingredients are integrated.
- Cover, store in the refrigerator for 30 minutes. If it thickened too much after the break, add a little milk. The result should be a slightly thicker dough than those of crepes.
- In a non-stick skillet previously sprayed with vegetable spray, butter or cooking oil. Using a ladle or measuring cup, place some batter in the center of the skillet. When you see small holes in the dough, turn quickly with a spatula and cook for a few more seconds.
- Stack the whole wheat pancakes. Once cold, keep in the fridge.
- Sift the dry ingredients.
- If you prefer pancakes with an intensely sweet flavor, increase the amount of sugar or sweetener.
- White sugar can be used.
- Sugar can be replaced by liquid or powdered sweetener.
- Sugar can be replaced by liquid or powdered stevia.
- Sunflower oil can be replaced by butter, margarine, coconut oil, sunflower oil or some other. Consider its final flavor and texture.
- Substitution of sunflower oil for butter: 50 g
- Do not cook at a high temperature to avoid over-roasting and acquiring a bitter taste.
- Consume preferably before 3 days.
- Can be frozen (3 months).
Equivalences English measuring cups:
|1 Cup||¾ Cup||½ Cup||⅓ Cup||¼ Cup|
|250 ml||190 ml||125 ml||80 ml||60 ml|
Equivalences measuring spoons:
|1 Tbsp||½ Tbsp||1 tsp||½ tsp||¼ tsp|
|15 ml||7.5 ml||5 ml||2.5 ml||1.25 ml|
Approximate values equivalent to 100 grams of sugar:
|SUGAR||POWDERED SWEETENER||LIQUID SWEETENER||STEVIA POWDER||STEVIA LIQUID|
|3.53 OZ||10 GRAMS 11 SACHETS||54 DROPS||11 GRAMS 12 SACHETS||60 DROPS|
* Adjust to proportion the other ingredients