Cinnamon apple pancakes

I altered these to make them less caloric, and they still came out fabulous! My daughter loved them. I substituted 2 Tbsp. Splenda for the sugar, 1/8 c. applesauce for half of the butter, two egg whites for the one egg and used nonfat milk. I also doubled the cinnamon. I ate mine completely plain - was almost like dessert instead of breakfast!  -  01 Nov 2006  (Review from Allrecipes US | Canada)

Great recipe! I added a bit more cinnamon like other reviews suggested and added a tbsp or so more splenda on top of the pancakes. I discovered they need to cook quick to be fluffy, on medium high heat. If you cook them too slow, they will turn out dense. Will definitely make again. Thank you!  -  15 Jan 2006  (Review from Allrecipes US | Canada)

So, so good! I've made this twice already and everyone in the family really loves it. I've just used one apple each time. Once it was a little over a cup, once a little under, and both times it turned out fine. I grate the apple with the skin still on, and you don't really notice it. My only very slight complaint is that I usually make double recipes of pancakes and freeze the extra so I can just pop them in the toaster in the morning for a quick breakfast for my toddlers. Well, for some reason these don't taste very good reheated. Oh well, it's worth making fresh whenever we need some apple pancakes! Thanks for the yummy recipe!  -  19 Feb 2007  (Review from Allrecipes US | Canada)