Source: dLife

Apple and cinnamon pancakes topped with applesauce.

Servings

2 large apples , peeled and finely chopped (Jonagold or Granny Smith)
2 tsp fresh lemon juice
1.5 cup low carb baking mix
2 tbsp SPLENDA® No Calorie Sweetener, granulated
2 tsp baking powder
0.5 tsp ground cinnamon
0.25 tsp salt
1 medium eggs , slightly beaten
1.5 cup whole milk
3 tbsp vegetable oil (or melted butter)
1 cooking spray (optional)
1 cup unsweetened applesauce (optional)

1 In medium bowl, combine apples and lemon juice.
2 In another medium bowl, combine baking mix, SPLENDA®, baking powder, cinnamon, and salt.
3 In small bowl combine egg, milk, and oil.
4 Add egg mixture, all at once, to flour mixture and stir just until moistened (the batter should be lumpy). Gently fold in apple mixture.
5 Heat lightly greased griddle or heavy skillet over medium (until a few drops of water dance across the surface).
6 For each pancake, pour a scant 1/4 cup batter onto the hot griddle, spread batter into a 4-inch circle.
7 Cook 1 to 2 minutes on each side or until pancakes are golden, turning to second sides when pancake surfaces are bubbly and edges are slightly dry, adding oil to griddle as necessary.
8 Serve warm. If desired, top with applesauce.