The Best Apple Pie Pancakes Low Fat Food

THE BEST LOW-FAT APPLE PIE

Steps:

• Crust: Mix flour, salt, and shortening until crumbly. Add cold water 1 tbsp at a time until it forms a ball. Roll out 1/2 mix to line a 9 inch pie pan.
• Filling: Mix sugar, cinnamon, and flour together. Pour over apples. COver with top crust and bake 15 minutes at 425 degrees F, then continue baking 30 minutes at 350 degrees F.

DELORES'S APPLE PUFF PANCAKE PIE

Steps:

• Preheat the oven to 450 degrees and set out a deep 10-inch ovenproof skillet (cast-iron is best). In a small bowl, mix the granulated sugar with the cinnamon and set aside.
• In a medium-sized bowl, lightly whisk the eggs, milk and lemon zest. Blend in the flour just until mixed (the batter will be slightly lumpy).
• In the skillet, melt 1/4 cup of the butter over medium heat. Add the apples and saute for 5 minutes or until tender. Pour the egg batter over the apples and transfer the skillet to the oven. Bake for 20 minutes or until the apples are tender and the pie puffs up high.
• Meanwhile, melt the remaining 1/4 cup butter. Remove the skillet from the oven, drizzle the puff pie with the butter and sprinkle with the cinnamon-sugar mixture. Return the pie to the oven for 5 minutes or until the sugar mixture is bubbly. Sprinkle with a little confectioners' sugar and serve immediately, right from the skillet.

THE BEST APPLE PIE PANCAKES, LOW FAT

Steps:

• In a medium bowl, combine applesauce and cool whip free.
• Fold in raisins.
• Cover and refrigerate while preparing pancakes.
• In a large bowl, combine dry baking mix, dry milk powder, walnuts, Splenda, and apple pie spice.
• Add water, vanilla extract, and egg white.
• Mix well to combine.
• Using a 1/3 cup measure as a guide, pour batter onto a hot griddle or skillet sprayed with butter-flavored cooking spray to form 8 pancakes.
• Cook over medium heat for 3 to 4 minutes on each side or until lightly browned and bubbles are popping.
• For each serving, place a pancake on a plate and top with about 1/4 cup applesauce mixture. Serve at once.

APPLE PANCAKES WITH CINNAMON BUTTER & SYRUP

Steps:

• To make the cinnamon butter, mix all the ingredients together, wrap in cling film, shape into a log and chill. You can make this up to 3 days ahead.
• Mix the flour, bicarb and a pinch of salt in a bowl. Make a well in the centre, then gradually whisk in the eggs, followed by the buttermilk, milk and melted butter. Once the mixture is smooth, stir in the grated apples and cranberries.
• Melt a little more butter in a non-stick pan or wipe with sunflower oil. When hot, add 1-3 small ladles of batter to the pan to make 1-3 small pancakes (depending on the size of your pan). Cook for 2-3 mins until bubbles appear and the underneaths are set and golden. Flip and cook for a few mins more. Transfer pancakes to a plate, cover with baking parchment and keep warm in a low oven. Cook the remaining pancakes.
• To serve, stack pancakes on plates, top with a good knob of cinnamon butter and drizzle with maple syrup.

APPLE PIE PANCAKES

Steps:

• In a medium saucepan, combine maple syrup and apples.
• Simmer over medium low heat while preparing pancakes, stirring occasionally.
• In a medium bowl, combine pankake mix and water.
• Stir in cheddar cheese and bacon bits.
• Using a 1/4 cup measuring cup as a guide, pour batter onto a hot griddle or skillet sprayed with cooking spray (butter is my favorite) Lightly brown on both sides.
• For each serving, place 2 pancakes on a plate and spoon about 1/3 cup syrup mix over top.

PANNEKOEKEN (APPLE PIE PANCAKE/GERMAN)

Steps:

• Preheat the oven to 400 degrees F.
• Add the cinnamon, nutmeg and apples to a pan. Saute the apples over medium-low heat until slightly soft, 3 to 5 minutes.
• Meanwhile, prepare the batter. Mix the milk, vanilla and eggs in a bowl. Add the flour, granulated sugar and salt and whisk lightly (some lumps are ok but not too many).
• Increase the heat under the apples to medium and add the brown sugar and butter. Cook until a syrup forms, about 3 minutes, then add the batter all at once to the center of the pan. Swirl the apple syrup mix through the batter, using a heatproof spatula, to form ribbons (you do not want to fully combine the apple-sugar syrup into the batter). Cook until small bubbles form around the edge.
• Finish cooking the pannekoeken in the oven, 12 minutes. To serve, invert a 12-inch plate over the pan and flip the pan to turn out the pannekoeken. Sprinkle with powdered sugar, top with whipped cream and enjoy!