In the fall, it’s the apple picking time of year, and what better way to make pancakes – apples & cinnamon!
These hearty apple cinnamon pancakes are made with wholesome ingredients & are naturally sweetened with apples, cinnamon & a little honey. They are a good source of fiber & have about 12 grams of protein per serving. They are really good to freeze & reheat later too! Just layer the leftover pancakes with wax paper and freeze. Reheat in a toaster or oven.
Total Time: 20 min.
Prep Time: 10 min.
Cooking Time: 10 min.
Yield: 4 servings, 2 pancakes each
- 2 cups of organic apple sauce, or two fresh apples mashed
- 2 Tbsp of cinnamon
- 1 large egg, beaten lightly
- 1 Tbsp coconut oil, melted
- 1 cup skim milk
- ¼ cup low fat plain yogurt
- 1 Tbsp raw honey
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- ¼ cup old-fashioned rolled oats
- 3 Tbsp of wheat bran
- 2 Tbsp chopped raw almonds or walnuts
- 1½ tsp. baking soda
- ½ tsp. sea salt
- Nonstick cooking spray
- 4 teaspoons pure maple syrup
1. Combine apple, egg, oil, milk, yogurt, banana, and honey in a medium bowl; whisk to blend. Set aside.
2. Combine cinnamon, flours, oats, bran, almonds, baking soda, and salt in a medium bowl; mix well.
3. Add flour mixture to egg mixture; mix until just blended.
4. Heat in a large nonstick skillet that is lightly coated with spray, on medium-high heat.
5. Spoon ¼ cup batter into skillet for each pancake; cook for 1 to 2 minutes or until bubbles form on top.
6. Flip with spatula and cook for another 30 seconds.
7. Repeat with remaining batter until finished.
8. Serve pancakes topped evenly with maple syrup, or fresh fruit on top.
Note, the recipe calls for making smaller pancakes. I prefer eating one large pancake over 2 smaller ones, so I pour double batter when pouring on the skillet.