Tuesday, June 11, 2013

Apple Cinnamon Pancakes

This recipe comes from Peas and Thank You (a kid-focused cookbook that is also filled with amusing side stories). We have kind of renamed them Apple Jacks around here--one, in honor of the My Little Pony, of course, and two, because while the kids help me stir the dry ingredients, we agree it smells just like the cereal of that name.

This is a wonderful recipe to add to our pancake collection; it's simple, fun, and so tasty! Oh, and I can't forget to mention this: the flavor is so good that I can actually use ALL white whole wheat flour instead of mixing in a portion all-purpose flour. Nutritional bonus!

The batter is somewhat thick, so I used my cookie scoop (two scoopfulls) and flattened out each pancake with the back of the scoop.

Apple Cinnamon Pancakes (source: Peas and Thank You)

1 3/4 c. white whole wheat flour or whole wheat pasty flour
1/4 c. sugar
1/4 t. salt
1.5 T. baking powder
1 T. ground cinnamon
1.5 c. milk (can use nut milks or non-dairy)
1 large apple, peeled and grated (about 1.5 c.)

1. In a large bowl, whisk together flour, sugar, salt, baking powder and cinnamon.

2. Slowly add in milk, whisking just until batter is combined. Gently fold in chopped apples. Do not overmix.

3. Coat a large skillet or griddle with cooking spray and heat over medium heat (I like to use a bit of coconut oil and spread it around with my spatula). Scoop 1/3 cup batter into pan and cook 3 to 4 minutes until pancake edges start to brown and bubbles start to form. Flip and cook 2 to 3 minutes more.

4. Repeat with remaining batter. Serve with maple syrup.

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