You are here: Home > Cuisine > American > Buttermilk Apple Pancakes Buttermilk Apple Pancakes by Tarla Dalal Pancakes are an all american breakfast dish. I've specially created this recipe as the lactic acid in the curds is known to stimulate the pancreas to produce insulin which helps to control blood sugar levels. The sweet apple topping is a healthier option to the dollop of butter and drizzle of honey that traditionally goes with pancakes. The cinnamon apple topping adds the much needed crunch and sweetness along with the goodness of apples. 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How to make Buttermilk Apple Pancakes Tags AmericanAmerican BreakfastLow Cal BreakfastBreakfast Pancakes, ChillasIndian TawaTavaNon-stick Pan Preparation Time: 5 mins Cooking Time: 15 mins Total Time: 20 mins 4Makes 4 servings Show me for servings Ingredients For The Pancakes1 cup whole wheat flour (gehun ka atta)1 cup low fat buttermilk (made from 5 tbsp low fat curds (dahi))1/4 cup low fat milk a pinch of saltFor The Apple Topping1 cup chopped apples1/4 tsp cinnamon (dalchini) powder1/2 sachet sugar substitute Method For the apple toppingFor the apple toppingCombine the apple with ¼ cup water in a pan and bring to a boil.Simmer for 5 to 7 minutes till the apples soften.Add the cinnamon powder and sugar substitute and mix well.For the pancakesFor the pancakesCombine all the ingredients in a bowl and whisk them together to make a smooth batter. Allow to rest for 10 minutes.Pour a quarter of the batter onto a greased non-stick pan.Cook till both sides are golden brown and serve topped with the apple topping.Repeat to make 3 more pancakes.TipsButtermilk is made by whisking together curds and water. Nutrient values (Abbrv) per servingEnergy153 calProtein5.4 gCarbohydrates29.9 gFiber4.9 gFat1.6 gCholesterol2 mgSodium29.5 mgClick here to view calories for Buttermilk Apple Pancakes