Happily achieve apple-y perfection
Light, fluffy goodness in pancake form– you’ll apple-lutely adore this sweet treat! Originally adapted from Adrianna Adarme’s cookbook, “Pancakes: 72 Sweet and Savory Recipes for the Perfect Stack,” this recipe calls for grated apples, a pinch of cinnamon, and only a pinch of your time. Quick to whip up, these fruity ‘cakes will turn your breakfast (or anytime!) dreams into fruition.
You know how everyone is talking about core memories these days? Making core (no pun intended in this apple recipe!) memories with these pancakes (breakfast for dinner, anyone?) is a sure-fire way to go down in family history. A few modifications are made from the original recipe, including a tad more cinnamon and nutmeg, a smidge more cloves, and *gasp* using the apple unpeeled (trust us!). To further enhance the apple-pie-goodness, vanilla extract is an additional ingredient in this recipe.
And may we make a few more suggestions? Because– speaking of apple pie, if that’s your jam, try FFF’s perfect pie crust! Or, continue on your apple flow with our apple banana bread. Lastly, round out the apple-banana-strawberry fruit trifecta with our infamous healthy frozen strawberry dessert recipe!
Are Apple Cinnamon Pancakes Healthy?
Apple cinnamon pancakes have a ton of healthy ingredients all wrapped up into one delectable treat! Apples, for instance, are extremely low-calorie with little sodium, fat, and cholesterol. On top of that, they’re an excellent source of both fiber and Vitamin C. Using unsweetened applesauce in this recipe is a fantastic way to keep added sugars at bay. And the dish only dishes up around 235 calories per serving! Topping these pancakes with sugar-free syrup is another way to keep it low-cal—but not low-taste!
FAQs & Tips
HOW TO MAKE AHEAD AND STORE
You totally can! Freezing pancakes is as simple as pie (yum…pie). After making your pancakes, arrange them on a baking sheet with parchment paper. This works best when pancakes are laid in a single layer. Freeze pancakes for about 30 minutes (or the length of one sitcom—with commercials). Next, transfer them to a Ziploc bag where pancakes can stay for up to two months. Though…we doubt you’ll be able to keep your hands off of them for that long!
WHAT TYPES OF APPLES SHOULD I USE?
So many apples to choose from… so little time! Most likely you’ll want to keep your apples of the sweeter variety. While the type of apple you use is ultimately up to you and your taste buds, may we suggest the following: Honeycrisp: suuuuper sweet and juicy, Gala: still sweet, but with more of a tart taste, Granny Smith: a mild, sweet taste and not very firm, and Red Delicious: sweet with a soft texture.
CAN I USE OTHER FRUITS INSTEAD OF APPLES?
Sure! But then…they won’t be apple pancakes ;). We recommend trying these ones first, but if you want to try swapping out apples for another fruit, we recommend bananas, blueberries, or strawberries.
Serving Suggestions
Pancakes alone can be a great meal—but make them even better by pairing them with any of the following breakfast ideas:
- Our pancakes only take 20 or so minutes to make—maintain the theme of efficient meals and test out our easy air fryer poached eggs.
- Or, overnight oats! Banana peanut butter overnight oats and apple cinnamon pancakes sounds like a great combo to us.
- Wash it all down while #gettingyourgreens with our fresh avocado smoothie!
We’re going to pat ourselves on the back here for a well-rounded, fresh, healthy breakfast for the whole family. As we’ve stated, you’re sure to happily achieve apple-y perfection with FFF’s apple cinnamon pancakes. Make sure to save this recipe in a handy spot—we have a *hunch* you’ll get a *bunch* of requests for this one ;).
Recipe
Ingredients
- 3/4 cup unsweetened almond milk
- 1 1/2 tablespoons apple cider vinegar
- 1 cup whole wheat flour
- 3 tablespoons coconut sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 2 tablespoons unsweetened applesauce
- Non-stick cooking spray or coconut oil
- 2 medium apples peeled, cored, and diced
- 2 tablespoons pure maple syrup
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat a non-stick skillet over medium heat.
- Whisk together the almond milk and apple cider vinegar in a small bowl. Set aside for 5 minutes to create a “buttermilk” effect.
- In a large mixing bowl, combine the whole wheat flour, coconut sugar, 1 teaspoon ground cinnamon, baking powder, baking soda and salt. This is your dry ingredients.
- Crack the egg into the almond milk mixture, add the applesauce and whisk.
- Pour the wet ingredients into the dry ingredients. Fold together until just combined. Do not to overmix.
- Coat the skillet with non-stick cooking spray. Pour 1/4 cup of batter for each pancake and cook for about 2 minutes. Flip the pancakes when bubbles appear on the surface and the edges look set. Cook for an additional 1-2 minutes and transfer to a plate.
- For the apple topping, add the diced apples, maple syrup and 1/2 teaspoon ground cinnamon to a saucepan over medium heat. Cook for 3-5 minutes until the apples are tender.
- Serve the warm pancakes cinnamon-spiced apple topping. You can also add bit of maple syrup.
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