These hearty whole grain pancakes full of protein and fiber are sweetened naturally with a warm, cinnamon-scented apple topping.
Have you gone apple picking yet this season?? We recently took our 2 year old son to a nearby orchard and had a blast running through rows and rows of picturesque apple trees.
Doesn’t it look like an illustration straight from a page out of a children’s book?? The weather was ideal: partly sunny with a high in the lower 60’s. We could break out our favorite fall clothes without worrying about heavy coats.
We also discovered that toddlers make excellent apple pickers! In fact, he didn’t eat a single apple before we left the orchard. I wish I could say the same for our blueberry picking experience where he ate 10 berries for every 1 that landed in our bucket.
To celebrate our apple bounty I whipped up a batch of fluffy pancakes filled with lots of hearty grains, protein, fiber and other nutrients. Instead of the usual maple syrup I decided to create a simple warm apple topping full of cinnamon, ginger and cloves. My son was actually more interested in the apple topping than the pancakes! It was definitely a winner.
What will you be cooking and baking this apple season??
Your fork is waiting.
- 2 cups whole grain pancake mix (such as Bob's Red Mill 7 Grain)
- 1 medium apple - grated
- ½ ripe banana - mashed
- 2 eggs
- 1½ cups fat free milk (or almond milk)
- 2 tablespoons plain yogurt - low fat (or any flavor yogurt)
- 1 tablespoon canola oil (or melted coconut oil)
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ¼ teaspoon ground cloves
- In a large bowl, stir together pancake ingredients until combined (pancake mix through ground cloves.) (Be careful not to over-mix so that the pancakes turn out light and fluffy. Lumps are ok!)
- Heat non-stick griddle or frying pan over medium-high heat and spray with cooking spray.
- Pour batter on to griddle ¼ cup at a time. Flip once bubbles start to form and cook an additional minute or so until the other side is browned. Continue until batter is gone.
- While pancakes are cooking, prepare the warm apple topping. Start by melting butter in a small sauce pot over medium heat. Begin cooking apple slices in butter for 2-3 minutes stirring frequently.
- Add cider, cinnamon, ginger, vanilla, nutmeg and cloves then stir until combined. Bring mixture to a boil then reduce heat to low and simmer for 15-20 minutes stirring occasionally.
- Serve pancakes with warm apple topping.
For more incredible apple recipes, check out these great ideas from fellow bloggers celebrating Food Network’s #FallFest!
The Lemon Bowl: Whole Grain Pancakes with Warm Apple Topping
In Jennie’s Kitchen: Homemade Apple Breakfast Bars
Jeanette’s Healthy Living: Almost Crusted Cinnamon Apple Grilled Cheese
Dishing With Divya: Fresh Apple Salsa
Virtually Homemade: Potato Apple Gratin
Weelicious: Apple Almond Cake
Dishin & Dishes: Kale Waldorf Salad (A Healthy Recipe Redo)
Domesticate Me: Apple Cinnamon Baked Doughnut Holes
Napa Farmhouse 1885: Applesauce with Maple and Cinnamon
Red or Green: Apple and Green Chile Crustless Pie
The Sensitive Epicure: Toaster Oven Cinnamon Apple and Walnut Muffins with Almond Flour and Maple Syrup
And Love It Too: Apple Pie Cookies
Taste With The Eyes: The Culinary Legend of Apple Tarte Tatin
The Heritage Cook: Gluten-Free Apple Crisp
FN Dish: Early Morning Apple Recipes