Apple Pancakes With Cinnamon Yogurt

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Apple Pancakes With Cinnamon Yogurt

 

1 cup all-purpose flour

3 tablespoons nonfat egg substitute or 1 large egg

1 1/2 cups nonfat plain yogurt or regular plain

1/2 teaspoon baking powder

3 tablespoons orange juice

3 tablespoons maple syrup

4 granny smith apples or other tart apples, peeled,

cored, sliced

1/4 teaspoon ground cinnamon

mint leaves

 

Combine the flour, egg or egg substitute, 1 cup

yogurt, baking powder, orange

juice, and 2 tablespoons maple syrup into a batter. If

you like thinner

pancakes, add 2 to 4 tablespoons of water at this

point.

Let rest for 1/2 hour. Meanwhile, in a nonstick

skillet, saute the sliced apples with 1

tablespoon water until the slices are tender and

caramelized. Combine the

remaining yogurt and maple syrup with the cinnamon.

Using a nonstick

omelette pan, make thin crepes by pouring 3

tablespoons of the batter into

the preheated pan and rolling it around to uniformly

cover the surface of

the pan.

Cook over medium heat about 1 minute, flip with a

spatula

and cook the other side for about 10 seconds. Continue

until all the

batter has been used. For each serving, roll each of

two crepes around 2

tablespoons of the apples. Garnish with a dollop of

flavored yogurt and a

mint leaf. Serves 4.