Apple cinnamon whole wheat pancakes
These deliciously fluffy pancakes are loaded with apple and cinnamon goodness. Most people drown their pancakes with sugary syrup, but I think these are sweet enough as they are. I like to toss diced apple pieces with applesauce for my pancake topping. Any type of apple will work in this recipe, but I like to use Gala, Golden Delicious, or Honeycrisp.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 people
In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
In a small bowl, whisk together the non-dairy milk, applesauce, and maple syrup. Pour the wet mixture into the dry and stir until they are just combined. Don’t overmix the batter. Gently fold in the apple.
Lightly oil a large griddle or cast-iron pan over medium-high heat. When the pan is hot, spoon 1/2 cup of the batter onto the griddle. Cook for 2 or 3 minutes, until small bubbles appear on the top and the edges look dry. Flip and cook for 1 to 2 minutes on the other side. Repeat with the remaining batter. Cover the pancakes so they stay hot while the rest are cooking.
Make-ahead tip: Did you know that pancakes can be frozen? Just place a piece of wax paper or freezer paper between each one and store them in an airtight container in the freezer for up to 2 months. To heat them up, microwave them on high for 1-1/2 minutes, or cook them on a baking sheet in the oven for 8 to 10 minutes.
From Truly Healthy Vegan Cookbook, by Dianne Wenz, published by Rockridge Press. Copyright © 2019 by Callisto Media. All rights reserved.
Calories: 289kcal | Carbohydrates: 55g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 198mg | Potassium: 685mg | Fiber: 4g | Sugar: 13g | Vitamin A: 378IU | Vitamin C: 9mg | Calcium: 288mg | Iron: 2mg