- 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
- Preheat oven to 200 °F.
- In large bowl, mix together flour, wheat germ, cinnamon and baking powder. Set aside.
- 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.
- 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.
- Add remaining 1/2 cup of milk if batter seems too thick.
- Stir in diced apple.
- Lightly coat nonstick griddle or large nonstick skillet with cooking spray then heat over medium-low heat until hot.
- 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.)
- Transfer pancakes to ovenproof plate, cover loosely with foil and keep warm in oven.
- Repeat with remaining batter, lowering heat if pancakes brown too fast.
- Serve warm with applesauce, maple syrup, and a dusting of cinnamon.
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