Hazelnut Flax Pancakes With Maple-Braised Apples

1 Tbsp. light butter

2 red-skinned apples, peeled and sliced

1⁄4 cup maple syrup

11⁄4 tsp. cinnamon

2⁄3 cup whole wheat pastry flour

1⁄3 cup hazelnuts, finely ground

1⁄4 cup ground flaxseed

1 tsp. baking powder

1 ripe banana, mashed

1 egg, lightly beaten

1⁄2 cup skim milk

Powdered sugar (optional)

In a small saucepan, melt butter over medium heat. Stir in apples, maple syrup, and 1⁄4 teaspoon cinnamon. Cook for 5 minutes, making sure the apples don't turn mushy. Cover and set aside. In a large bowl, combine whole wheat pastry flour, ground hazelnuts, ground flaxseed, remaining cinnamon, baking powder, banana, and egg. Stir in milk. Add more milk if needed to reach desired consistency. Heat a nonstick skillet over medium heat. Drop batter, 1⁄3 cup at a time, in the skillet and cook for 2 to 3 minutes per side, or until golden brown. Serve pancakes topped with maple apples and a dusting of powdered sugar, if desired.

TD&N Nutrient Analysis: Serving Size: 2 pancakes: Total calories 443; Total Fat 17 g; Saturated Fat 4 g; Polyunsaturated Fat 5 g; Monounsaturated Fat 6 g; Cholesterol 85 mg; Sodium 165 mg; Carbohydrates 69 g; Fiber 9 g; Protein 10 g

Makes 6 pancakes (3 servings)