It’s pancake day! I don’t usually eat pancakes this often I swear, but I’m kind of playing a little game with myself of how many different seasonal iterations I can come up with. We’ve done pumpkin. Twice. So, this time around I did apples and spice (that really wasn’t meant to rhyme.) Sweet potato and butternut squash did enter my mind, but in the end I was craving something a bit sweeter.
It’s almost like a lazy man’s apple crisp with softened apples, brown sugar and cinnamon in and on top of the pancakes.
The pancakes themselves aren’t super sweet, more spice-like, because the topping takes care of that. I also knew I’d be drizzling maple syrup on top.
The house smelled like cider donuts when these were cooking and that was through my congested head cold nose. If that’s not impetus enough to make them, I don’t really know what else to say.
Enjoy your Sunday!
Apple Spice Pancakes
Yield: 5 small pancakes (about 1 serving)
- 1 apple, chopped
- pat of butter
- 1 teaspoon cinnamon, divided (1/2 +1/2)
- pinch of brown sugar
- 1/3 cup whole wheat pastry flour
- 1/4 cup oats
- 1/2 teaspoon baking powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/8 cup unsweetened applesauce
- 1/3 cup almond milk
In a small pan over medium heat sauté apple, butter, 1/2 teaspoon cinnamon & brown sugar for about 5-7 minutes until softened. In a medium bowl combine remaining ingredients and whisk. Once apple mixture is softened, add half to batter and set the rest aside. Pour batter onto pancake pan or griddle over medium-medium high heat. Flip once after about 1 1/2 minutes. Once pancakes are cooked, use remaining apple mixture as topping.