These hearty whole wheat pancakes are a great way to start the day when you’re watching what you eat.
During the week we usually have very simple breakfasts. I usually have yogurt and homemade granola topped with whatever fruit we have. My son and husband usually have cheesy eggs (scrambled eggs and cheese) or toast with peanut butter banana. Pretty basic stuff.
The weekends, however are a different story. If we have the time, I like to start the day off right with a stick-to-your-ribs kind of breakfast. One of my favorite things to make are my blueberry whole wheat pancakes.
This recipe is a spin-off of that recipe. I swapped out the blueberries for sweet and juicy apples. These pancakes are incredibly hearty. They are loaded with good-for-you ingredients like wheat flour, flax and oats.
I’m always looking for ways to make our favorite dishes healthier and one way to do that is to include whole grains whenever possible. These 100% whole wheat pancakes have a great texture but with more nutrients and a hearty whole wheat flavor.
Because of the whole wheat flour, the batter is much thicker than traditional pancake batter. If it’s too thick for you, you may want to thin it with a little more milk. The baking powder in this recipe is what makes them fluffy. Make sure that your baking powder is fresh, though, or your pancakes won’t fluff up. Want to know how to check to see if your baking powder is fresh? Check out my video!
These Apple Cinnamon Whole Wheat Pancakes are high in fiber which will leave you feeling full, satisfied and ready for whatever you have in store for the day. You might want to make a double batch and freeze the extras to enjoy during the week when mornings are more hectic.
Apple Cinnamon Whole Wheat Pancakes
Compliments of It’s a Keeper
2 cups apples, peeled and diced finely
1 1/3 cup whole wheat flour
4 Tbsp ground flax
1/2 cup rolled oats
2 tsp cinnamon
3 tsp baking powder
1/2 tsp salt
1/4 cup sugar
2 tsp vanilla
1 1/2 cups milk
4 Tbsp canola oil
Add apples to a small bowl and microwave for 2 minutes or until softened. Set aside.
Stir together dry ingredients. In a separate bowl, combine milk, vanilla and oil. Add wet ingredients to dry ingredients. Carefully fold in softened apples. Batter will be thick. Pour batter onto greased skillet or griddle using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
For more recipe inspiration, be sure to check out these pages on It’s a Keeper:
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