Moving away from the chocolate oreo fest, I’m turning to a more fruity version. A little like the oatmeal pancakes, these are a little bit healthier. The addition of wholemeal flour, and brown sugar leaves the total ingredient list a little less processed. And of course the apple.
Our apples are a little past their best for this use, so I bought some nice Irish Galas. But all is not lost. This recipe uses apple cider in it 🙂 So I get the opportunity to use our own cider, which is made from our own apples. So it’s a win win really. And to tell you truth, these are my favourites so far!
Apple Cinnamon Pancakes
90g whole wheat flour
2 teaspoons baking powder
2 tablespoons brown sugar, packed
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg ( or a small shake!)
1/2 teaspoon salt
1 large egg
240 ml apple cider
2 tablespoons butter, melted
In a large mixing bowl, whisk together flours, baking powder, brown sugar, cinnamon, nutmeg, and salt. Make a well in the centre and add the egg, apple cider, and melted butter. Stir together until combined (a few lumps are okay).
Pour 1/4 cup of batter onto a heated heavy pan and cook each side until lightly browned. Serve hot with apple cinnamon topping (below).
Apple Cinnamon Topping
4 large apples (or 6-8 small apples), peeled and cored
1 teaspoon lemon juice
180 ml apple cider
50 grams brown sugar, packed
1/2 teaspoon ground cinnamon
Cut the apples into 1/8-inch slices and cut those slices in half. Put the apples in a saucepan and add the lemon juice and apple cider. Stir apples to coat thoroughly with the mixture. Cover the apples and cook over medium heat for 7 minutes.
Add brown sugar. Turn heat down to medium-low and cook uncovered until the juice thickens and the apples are tender, about 10 minutes. Stir in cinnamon.
To serve, spoon apple cinnamon on top of pancakes. Drizzle with warm maple syrup.