Dessert: Whole Wheat Apple Pancakes with Brown Sugar Glaze

Recipe by Jeannie Jyurovat These pancakes are a healthy alternative to traditional recipes. Serve them warm with a homemade brown sugar syrup. For the apples, be sure to use a firm baking variety such as Cortland or Granny Smith.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Whole Wheat Apple Pancakes with Brown Sugar Glaze

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 cups whole wheat flour
1/4 cup baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 eggs
2 cups milk
1/4 cup vegetable oil
2 large apple - peeled, cored and diced
1 cup butter
1 cup dark brown sugar
2 tablespoons vanilla extract
1/2 cup dark molasses

Instructions

In a large bowl, stir together the flour, baking powder, salt and cinnamon. Pour in the milk, eggs and oil; stir just until smooth. Mix in the apple.
Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side.
To make the glaze, heat the butter in a heavy saucepan over medium heat. Stir in the molasses, brown sugar and vanilla. Serve warm spooned over pancakes.

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