By Chloe Davis
Staff Writer

Have you ever gotten halfway through your day and been grasping for every last bit of energy to keep you going through your classes? Do you frequently get the urge to snack on something sweet during the day between meals?

Whole grain wheat is a great solution. Whole grains provide vitamins, minerals, and nutrients to keep you healthy and strong but also do double duty.

Whole grains contain dietary fiber which can help keep you fuller longer. According to the Academy of Nutrition and Dietetics, consuming a diet rich in whole grains may help to reduce your risk of heart disease, cancer, and diabetes.

Breakfast is an easy way to incorporate whole grains into your diet, as well as make them taste good.

Ingredients: 

1 cup whole wheat Gold Medal flour

2 1/2 tablespoons brown sugar

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1 cup 1% milk

1 tablespoon canola oil

1 large egg

1 teaspoon vanilla extract

1 cup diced peeled apple

Steps:

1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.

2. In a large glass measuring cup or small bowl, whisk together buttermilk, canola oil, egg, and vanilla extract.

3. Pour wet ingredients over the dry ingredients. Whisk until combined. Don’t over mix. Gently fold in the diced apples.

4. Heat a griddle or non stick skillet over medium heat. Spray with cooking spray. Pour 1/4 of a cup of pancake batter onto the hot griddle pan, space out the pancakes a few inches from each other. When the pancakes start to bubble up, flip and cook until pancakes are lightly browned.

*If you have extra apples, diced 1 cup, place in a microwave safe bowl and microwave on medium-high for 45 seconds, sprinkle with cinnamon and mix, place on-top of pancakes.