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Apple-Bacon Pancakes with Cider Syrup Makes: 4 servings, 2 pancakes & 2 tablespoons syrup each Active time: 30 minutes | Total: 30 minutes To make ahead: Cover and refrigerate the syrup (Step 1) for up to 1 week. Reheat on low before serving. Heart Health Diabetes Weight Loss Gluten Free If you like apple pancakes and you like bacon, you’ll love the taste of these sweet, smoky pancakes. Any kind of apple works well. A quick cider syrup drizzled on top enhances the apple flavor.

1/2 cup apple cider 3 tablespoons packed light brown sugar, divided 11/2 teaspoons lemon juice 11/2 teaspoons cornstarch 1/2 cup whole-wheat pastry flour 1/4 cup plus 2 tablespoons all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1 large egg 1 large egg white 1/2 cup nonfat buttermilk 1 medium apple, peeled and finely diced (about 1 cup) 4 slices bacon, cooked and crumbled 1 teaspoon canola oil, divided 1. Combine cider, 2 tablespoons brown sugar, lemon juice and cornstarch in a small saucepan. Bring to a boil over medium heat, whisking, and cook until thickened, 1 to 2 minutes. Set aside. 2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and the remaining 1 tablespoon brown sugar in a small bowl. Whisk egg, egg white and buttermilk in a large bowl. Stir in the dry ingredients, apples and bacon until just combined. (The batter will be thick.) 3. Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Cooking 4 at a time, use about 1/4 cup batter for each pancake and gently spread it to make them about 3 inches in diameter. Cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, 1 to 2 minutes more. Repeat with the remaining oil and batter, reducing the heat as necessary to prevent burning. Reheat the cider syrup, if desired, and serve with the pancakes. Per serving: 256 calories; 6 g fat (2 g sat, 3 g mono); 63 mg cholesterol; 40 g carbohydrate; 10 g added sugars; 9 g protein; 2 g fiber; 465 mg sodium; 165 mg potassium. Carbohydrate Servings: 3 Exchanges: 11/2 starch, 1/2 fruit, 1 other carbohydrate, 1 fat