Whole-Wheat Apple Pancakes
These pancakes are super easy, healthy, and delicious. I also found that these kept really well in the freezer for several weeks. Just layer them in a large freezer-safe container so you can toast them on the go!
Makes about 10-12 pancakes
Ingredients
Pancakes
1 thinly sliced apple
1 cup of whole wheat flour
2 tsp of baking powder
1 tbs of ground flax seed
1/2 tsp of salt
Whopping 1/2 tsp of cinnamon
Whopping 1/8 tsp of cloves, nutmeg, and ginger
3/4 cups of milk
1/4 +1/3 cup of apple cider
Apple Walnut Topping
1 tbs of butter
1 chopped granny smith apple
1/2 cup of chopped walnuts
Dash of cinnamon
1/4 cup of apple cider
Preparation
Chop one apple into small 1/4 inch cubes (this doesn’t need to be precise) and heat saucepan to medium low.
Once the saucepan is heated, add a tablespoon of butter and the chopped apples. Cook for about 5 minutes.
Add the chopped walnuts, a dash of cinnamon, and cook for another 10-15 minutes.
In the meantime, slice the other apple very thinly and in a medium bowl, whisk all the dry pancake ingredients. Then, add milk and apple cider to the bowl and whisk until most of the clumps have disappeared.
Place a frying pan over medium heat and wait until the pan is hot to add a small amount of butter or canola oil to prevent your pancake from sticking.
Scoop about 1/4 cup of batter onto the greased pan for each pancake and then arrange apple slices over the surface of the pancake while it is cooking. Flip once the edges of the pancake have pulled away and the uncooked surface has firmed up.
Once the apple-walnut mixture in the saucepan has been cooking for 10-15 minutes, increase the heat to medium high and add 1/4 cup of apple cider. Stir while you do this. The mixture will come together and resemble a sticky, chunky apple sauce.
Top your pancakes with the apple-walnut topping and maple syrup.
Annalise