It’s apple week! Okay, so technically it was apple week last week. But isn’t the entire fall season all about pumpkin and apples? If you ask me, every week is apple week in the fall.
Besides ranting about apple week versus apple season, my purpose for this post is to share an awesome apple recipe with all of you wonderful readers! Since it was apple week, I decided I wanted to make an apple-y breakfast for my family. Plus, I’m still “banned” from making pumpkin flavored anything for breakfast, so this way I still got that awesome fall flavor in.
Of course I’m still mixing up all the dry ingredients the night before. When Kyle asked what I was doing and I told him I was making breakfast, he immediately asked: “Is it pumpkin?” An innocent question on its own, but his tone let me know pumpkin was still out.
After you’ve got all the dry ingredients mixed in a bowl, peel and core an apple, then chop it into tiny little bite size pieces. Then chop up about a half cup of pecans. Set the apples and nuts aside and move on to the wet ingredients.
If you’ve been following along with my blog, you know that I’ve been having serious issues with my pumpkin pancakes. I think the issue is that the batter is too thick. Since I wanted to avoid a thick batter, I didn’t use much baking powder/soda in this recipe. I also did not use Greek yogurt in this recipe, because that thickens the batter up. I know, you’re shocked. Take a few minutes to recover.
Because of I didn’t use as much baking soda/powder and left out Greek yogurt, the batter was a bit runny. Don’t panic: the pancakes still turn out okay and taste great.
The pancakes take about ten minutes on each side. Because of the chunks of apples in the batter, you need to press down on the pancakes from time to time so that the sides get done. Again, don’t worry: they turn out great!
Kyle loved the pancakes so much that he had seconds and even had more later on in the day. They are so flavorful that Mom and I were able to eat them without any toppings. Mom even said that she was having issues keeping herself from eating them all!
Apple Spice Pancakes
¾ cup all-purpose flour
¾ cup whole wheat flour
½ cup oats
1 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp ground ginger
3 tbsp brown sugar
1 ½ cup milk (I used 1%)
2/3 cup unsweetened applesauce
1 tsp vanilla extract
1 medium baking apple, chopped
½ cup chopped pecans
Mix up your dry ingredients in a bowl and set aside.
Core, peel, and chop your apple into bite size pieces. Chop the pecans. Set both aside.
Mix your wet ingredients together. When the wet ingredients are all blended together, add the dry ingredients and stir until batter is smooth. Fold in the apples.
Heat a nonstick griddle and pour about ¼ cup of batter per pancake on the griddle. Add about 1 tsp of the pecans to the top of the pancakes. Fry the pancakes for about ten minutes, flipping every two minutes.
Serve hot and with whatever toppings you choose! Or you can eat them plain – it’s up to you!
Nutrition (based on my ingredients and measures)
Fat: 1.1 g
Sodium: 189 mg
Protein: 3.4 g