1 ½ cups whole or low-fat milk
2 ½ cups grated apple (about 3 small/medium apples), unpeeled and core discarded
½ cup raisins, chopped
1 cup all-purpose flour
¾ cup whole wheat flour
½ cup rolled oats
1 teaspoon cinnamon
1 ½ teaspoons baking powder
½ teaspoon salt
2 Tablespoons sugar
In a large bowl, beat the egg together with the milk. Stir in the apples and raisins.
In another large bowl, whisk together both flours, oats, cinnamon, baking powder, salt, and sugar.
Combine the wet ingredients with the dry ingredients, stirring gently until combined. Make sure there are no dry pockets hidden at the bottom of the bowl. Take care to not overmix the batter.
Heat the griddle to 350⁰F or a sauté pan to medium heat and brush or spray it with a thin layer of cooking oil.
Scoop 1 Tablespoon of the batter per pancake and pour into a round on the griddle. Continue to add 1 tablespoon scoops to the griddle, setting pancakes about 1.5 inches apart.
Cook about two minutes, flip over, and cook an additional two or three minutes. Remove the pancakes to a plate and continue cooking the rest of the batter.
Serve a teaspoon dollop of raisin butter on each pancake and enjoy!
RAISIN BUTTER INSTRUCTIONS:
Cover 1 cup of raisins in warm water in a quart container or other high-sided container. Let stand for 5-10 minutes or until raisins have puffed up and are soft.
Transfer to a blender or use an immersion blender to blend until smooth, about 30 seconds.
Serve on top of pancakes, stirred into oatmeal or yogurt, or any other creative way!
1 cup shredded coconut
1 bag semi-sweet or dark chocolate chips
2 Tablespoons vegetable oil
2 apples, Granny smith or Fuji, cored and sliced into ½-inch wedges
3 bananas, cut into 1-inch slices
1 pint strawberries, halved if large
Parchment or wax paper
Toothpicks or leftover skewers
Preheat a griddle (or an oven) to 325⁰ F. Toast coconut, stirring frequently until light brown, about 5 to 10 minutes.
On the same griddle turned to low heat or over a double boiler, place chocolate chips in a bowl and slowly heat, stirring frequently using a spatula to scrape the bottom and sides of the bowl. When you can still see a few lumps as you stir, remove the chocolate from the heat and keep stirring until the chocolate is smooth throughout.
Add in two Tablespoons vegetable oil to thin the mixture and create a glossy appearance.
Once smooth and melted, dip prepared fruit in chocolate, allowing extra to drip off or scraping it off, as needed. Apples will be dipped about ¾ of the way up each slice, bananas will be completely submerged (use a toothpick or skewer), and strawberries will be dipped up to the stem.
Sprinkle with toasted coconut and place on a piece of parchment or wax paper to harden. If available, place in a refrigerator or freezer for quicker results. Enjoy!
1 lb fresh strawberries
3 Tbsp. lemon juice
¼ cup sugar
¼ cup heavy cream
3 Tbsp. fresh mint leaves
Wash and quarter the strawberries.
Mix with the sugar and lemon juice and marinate for 1 hr.
In a blender mix the cream and mint until thickened.
Top the strawberries with mint whipped cream.