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.
Whole Grain Pancakes with Warm Apple Topping
- 2 cups whole grain pancake mix such as Bob’s Red Mill 7 Grain
- 1 medium apple grated
- 1/2 ripe banana mashed
- 2 eggs
- 1 1/2 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
- 1/4 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 1/4 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.