Recently, I tweaked an old pancake recipe of mine because we had lots of apples to use up. I've been in full-on apple mode lately, have you?? It's one of my favorite things about fall, really. That and pumpkins, of course! (sorry, I know I scared all the pumpkin lovers for a second there)
This recipe is easy, super healthy, and everyone seems to love it. Plus, the way the apples look all cool on the undersides? I don't hate that.
Serving size note: My daughter can eat like 15 pancakes, but for normal people, this recipe serves three. (Don't worry, I'm not shaming her - she takes great pride in her pancake-eating skills)
Whole Grain Apple Pancakes:
2 tablespoons ground flaxseed
3 tablespoons water
1/2 cup plain or vanilla nondairy yogurt (I use unsweetened coconut yogurt, plain)
1 cup EACH: nondairy milk (I use unsweetened almond milk, vanilla) and whole-wheat pastry flour (gluten-free all purpose flour may be substituted)
1 teaspoon EACH: cinnamon and baking powder
1/2 teaspoon baking soda
1/8 teaspoon EACH: sea salt and nutmeg
One apple, cut into wedges and thinly sliced
1. Combine the flaxseed and water and set aside for five minutes.
2. When gooey, stir in the yogurt. Then, stir in the remaining ingredients (except the apple).
3. Heat a large skillet over medium-high heat and add a little oil if needed. Pour the batter out to form pancakes.
4. Place the apple slices over the tops (lightly sitting in the wet batter) in a single layer. Once browned on the undersides (the edges will be dry), flip. Cook with the apple sides down until the undersides are golden-browned.
5. Remove and repeat until all of your batter has been used up. Serve with a sprinkle of cinnamon and a drizzle of maple syrup. A little homemade apple butter and/or applesauce are also nice on top!
(If you have a copy of FOOD LOVE, our apple butter recipe will make your house smell divine!)