Peach-Apple Whole Wheat Pancakes for the win!
PEACH-APPLE WHOLE WHEAT PANCAKES
1 cup sweetened almond milk
2 eggs (separated)
2 tablespoons butter (melted)
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons peach apple sauce
maple syrup (warm for serving)
nonstick cooking spray or butter (to grease)
Preheat the griddle to medium-high heat.
In a large bowl add the almond milk, egg yolks, melted butter and vanilla. In another large bowl add the flour, whole wheat flour, cinnamon, nutmeg, baking powder, baking soda and salt. Add the milk mixture and whisk to combine until smooth.
In a large bowl or in the bowl of a stand mixer add the egg whites and whip until soft peaks form. Add the egg whites and apple sauce in stages and fold gently to combine.
Grease the griddle with cooking spray or brush with softened butter. Add 1/3 cup of the pancake batter and allow to cook until golden brown and small bubbles form, about 3 minutes. Flip and allow the other side to cook until golden brown. Remove to a plate and continue cooking pancakes until all the batter is used.
Serve with warm maple syrup.
Tip: Cook pancakes in advance and keep warm in a 200ºF oven.