“Will you make coffee?”
“Will you make pancakes?”
“If I do, will you make coffee?”
“Deal….can they be apple cinnamon pancakes?”
We recently acquired some apples from a local farm that are adorable. They’re not pretty and spotless like the ones you pick from the bin at the grocery store. They are misshaped, small and blemished — just like most of us.
A comparison of an organic apple bought at the grocery store and an organic apple from the local farm:
Justin ate several of them, but there were a few left and we still had our store bought ones too. I opted to use the cute little guys in this recipe.
I also went the whole wheat route for 2 reasons
1) Whole wheat flour is better for you than all-purpose flour.
2) I wanted a depth of flavor and texture that all-purpose flour just doesn’t provide.
You can certainly use all-purpose instead, but don’t be afraid of the whole wheat — sure, it has a different flavor and texture, but it pairs really well with the fall flavors of apple, cinnamon and molasses. If you do choose to use all-purpose, cut the milk back by a couple tablespoons. Whole wheat absorbs more liquid, so you use more liquid. The pancakes will also be very dark in color, due to the whole wheat. If you want to be traditional and use buttermilk, omit the vinegar.
Whole Wheat Apple Cinnamon Pancakes — makes 4 medium sized pancakes
For the pancakes:
3/4 cup milk of choice (I used almond, because we very rarely have cow.)
2 tablespoons apple cider vinegar
1 egg, chia or flax replacement if vegan
2 tablespoons melted butter, coconut oil if vegan
1 cup whole wheat flour
1.5 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-2 teaspoons cinnamon
For the apples:
3 small apples or 1-2 medium apples
2 tablespoons butter, coconut oil if vegan
2 teaspoons cinnamon
Drizzle of molasses (about 1/2 teaspoon-ish)
Drizzle of lemon juice (about 1/2 teaspoon-ish)
To make the pancakes:
Peel 3 small apples or 1-2 medium apples
Dice into small pieces
Heat a pan over medium heat, add butter and apples
Cook until the apples begin to turn golden, stirring occasionally — about 10 minutes
Remove from heat, stir in the cinnamon, molasses and lemon juice
In a medium bowl, whisk together your dry ingredients
In another medium bowl, whisk together your wet ingredients
Combine all of the ingredients together in one bowl and stir until there are no lumps of flour
Fold in your apples and smell it. Does it smell cinnamon-y? If no, add more cinnamon until it smells delicious, but not overpowering.
If the batter seems to thick, add more milk a tablespoon at a time. You don’t want the batter to be too runny though!
After you mix the pancake batter, set it aside and preheat your griddle to 350°F
Once the light goes off, throw a couple tablespoons of butter (or coconut oil) and push it around the griddle as it melts
Using a 1/2 cup measuring cup, pour 4 even scoops of batter on the griddle with an inch or 2 of space in between
Cook until the edges begin to darken (It’s harder to tell with the wheat flour) and the top of the pancake isn’t glossy looking. You won’t see the bubbles pop and sink in like in traditional pancakes.
After about 4-5 minutes, flip them and cook another 4-5 minutes.