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Recipe compliments of www.ITISAKEEPER.com
Whole Wheat Apple Cinnamon Pancakes
Whole Wheat Apple Cinnamon Pancakes are a comforting fall breakfast made with healthy ingredients. Fresh apples, oats, flax, and whole wheat flour make these pancakes both energizing and cozy.
Ingredients
- 2 cups Apples, peeled and diced finely
- 1 ⅓ cups Whole Wheat Flour
- 4 tablespoons Ground Flax
- ½ cup Rolled Oats
- 2 teaspoons Cinnamon
- 3 teaspoons Baking Powder
- ½ teaspoons Salt
- ¼ cup Sugar
- 2 teaspoons Vanilla
- 1 ½ cups Milk
- 4 Tablespoon Canola Oil
Instructions
- 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.
Christina's Notes
- Add Nuts: Crushed walnuts or pecans add a great crunch.
- Toppings: Finish with maple syrup, apple sauce or more fresh fruit and a little whip cream.
- Variation tip: Replace the milk with buttermilk for extra fluffy pancakes.
- Alternate ingredient: Whisk in a little vanilla protein powder for extra protein loaded pancakes.
- Cooking: After you mix the wet ingredients in with the dry ingredients, how many pancakes you make at once may depend on how big they are. Space them a few inches apart, and cook about 6-8 on the griddle at a time to ensure your pancakes don't run into each other.
- Banana Pancakes: Add in bits of sliced banana as well.
- Alternate cooking method tip: If you are making a lot of pancakes, pop in the oven at a low to medium heat to keep the pancakes hot.
- Spices: Use an apple pie or pumpkin pie spice blend to add more flavor.