Apple Pie Pancakes
We took a sweet, American craving and transformed it into a breakfast favorite. Apple pie, meet pancakes! These cakes are stuffed with superfood grains, protein, probiotics, and fresh apple, with no added sugar. Pour on the warm, buttery apple topping and you’ve got a brunch-worthy creation. Not too decadent, not obnoxiously healthy. Right in the middle, just how we like it.
Serves: 6 medium pancakes
Active time: 15 minutes
Total time: 18 minutes
¾ cup flour
1 tsp baking powder
2 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
1 cup low-fat milk (or nut milk)
1 tsp vanilla
1 cup apple, grated
1 tbsp coconut oil, or cooking spray (for the pan)
½ cup chopped apple
½ tbsp butter or coconut oil
¼ cup apple juice
Prepare the apples. The entire recipe uses about 2 medium apples. Grate about 1½ apples until you have 1 cup of shavings. Chop the remaining apple into small cubes to use for the topping.
Make the pancakes first. In a large bowl, mix all pancake ingredients, except for the coconut oil (which is used to grease the pan).
Let the pancake batter sit for 5 minutes.
While the batter is sitting, heat a cast iron skillet to Medium. Spray the pan with cooking spray, or grease with coconut oil.
Pour about ¼ cup of batter onto the skillet. Once bubbles form and edges brown, flip the pancake with a spatula. Cook until second side is golden brown.
Continue making pancakes with the rest of your batter.
To make the apple pie topping, use the same skillet. Add butter or coconut oil to the skillet, heated to Medium. Pour in chopped apple. Sauté until apples start to get brown on the edges.
Then, add apple juice and cook, uncovered, for about 3 minutes. Keep cooking until the apples absorb the apple juice. Keep all the syrupy juice in the pan to use as a sauce! Don’t pour it off.
Serve the pancakes with the warm apple pie topping poured over the top!