Cinnamon-Apple Pancakes

Ingredients

 * 1 3/4 cups whole-wheat pastry flour
 * 1/4 cup wheat germ or yellow cornmeal
 * 1 1/2 tsp. ground cinnamon, plus more for dusting
 * 1 tsp. baking powder
 * 2 large egg whites
 * 3 Tbs. light brown sugar
 * 1 1/2 to 2 cups soy milk or low-fat milk
 * 1 cup (heaping) peeled, cored, finely diced Apple (any all-purpose variety)
 * applesauce or pure maple syrup for serving

Directions

 * 1) Preheat oven to 200 °F.
 * 2) In large bowl, mix together flour, wheat germ, cinnamon and baking powder. Set aside.
 * 3) In medium bowl, lightly beat egg whites with fork until foamy. With rubber spatula, stir in brown sugar until dissolved, then stir in 1 1/2 cups milk until well combined.
 * 4) Make a well in center of flour mixture. Pour milk mixture into well and stir until thoroughly combined, but don’t overmix or pancakes will be rubbery.
 * 5) Add remaining 1/2 cup of milk if batter seems too thick.
 * 6) Stir in diced apple.
 * 7) Lightly coat nonstick griddle or large nonstick skillet with cooking spray then heat over medium-low heat until hot.
 * 8) Pour 2 1/2 tablespoons batter onto skillet and cook until golden, about 2 minutes per side. (These pancakes need to brown a bit more slowly than most to be cooked all the way through.)
 * 9) Transfer pancakes to ovenproof plate, cover loosely with foil and keep warm in oven.
 * 10) Repeat with remaining batter, lowering heat if pancakes brown too fast.
 * 11) Serve warm with applesauce, maple syrup, and a dusting of cinnamon.

_