Breakfast that you'll want to "break" for!

I don't always have time to make pancakes during the week for breakfast, but I sure am always thinking about it!! This weekend I finally took the time to make an extra batch to freeze, so I could enjoy these sweet little treats ALL week! Here's my favorite Fall pancake recipe, made with whole wheat flour and a wonderful antioxidant-filled nutty topping! With this recipe, you really can have your "cake" and eat it too! ENJOY!

Whole-Wheat Apple Pancakes with Nutty Topping by Ellie Krieger 

1 medium apple (such as Golden Delicious), cored and diced (about 2 cups)
¾ cup all-purpose flour
¾ cup whole-wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup low-fat (1%) buttermilk
¾ cup nonfat milk
2 large eggs
1 tablespoon honey
1 recipe Nutty Topping (recipe follows)
6 tablespoons pure maple syrup, plus more to taste

Put the apple in a microwave-safe bowl, tightly cover with plastic wrap, and microwave on high until softened, about 2 minutes.

In a large bowl, whisk the flours, baking powder, baking soda, and salt. In a small bowl, whisk together the buttermilk, milk, eggs, and honey. Slowly add the egg mixture to the dry ingredients, stirring until just combined.
Heat a large nonstick griddle over medium heat. Spoon about ¼ cup of the batter per pancake onto the griddle and distribute about a heaping tablespoon of the cooked apple on top. Drizzle a little more batter on top to coat the apple. Flip when the pancake tops are covered with bubbles and the edges look cooked, about 2 minutes. Cook until the pancakes are golden brown and cooked through, an additional 1 to 2 minutes. Serve immediately or transfer the cooked pancakes to an ovenproof dish and keep warm in a 250 degree oven while making the rest.

To serve, arrange 2 pancakes on each plate and sprinkle each serving with about 2 heaping tablespoons of the Nutty Topping. Serve with maple syrup.

Makes 6 servings
Serving size: 2 pancakes with topping and 1 tablespoon syrup

Per Serving:
Calories 400; Total Fat 11 g (Sat Fat 2.5 g, Mono Fat 3 g, Poly Fat 2.5 g); Protein 15 g; Carb 63 g; Fiber 5 g; Cholesterol 75 mg; Sodium 450 mg

Excellent source of: Calcium, Fiber, Iron, Magnesium, Manganese, Phosphorus, Protein, Selenium, Zinc
Good source of: Copper, Folate, Niacin, Potassium, Riboflavin, Thiamin


Nutty Topping

¼ cup hulled (green) pumpkin seeds
¼ cup sliced almonds
¼ cup shelled sunflower seeds
1 tablespoon sesame seeds
¼ cup toasted wheat germ
¼ cup pure maple syrup
Salt to taste

In a large skillet, toast the pumpkin seeds and almonds over medium-high heat, stirring, for about 1 minute. Add the sunflower seeds and cook, stirring, for 1 minute more. Add the sesame seeds to the pan. Cover and cook, shaking the pan, until the seeds are toasted, about 30 seconds more. Transfer the toasted nuts and seeds to a medium-size bowl. Add the wheat germ. Stir in the syrup and season with salt. The topping will keep for a week in an airtight container.

Makes 6 servings
Serving size: 2 heaping tablespoons