I adore weekend mornings. Waking up lazily, no alarm, a leisurely cup of coffee – what could make it better?
I LOVE breakfast. Breakfast-for-dinner is always a great option, but breakfast for breakfast…well now, the options are nearly endless.
I went a bit overboard buying apples last week (remember – it’s fall, guys?!), which gave me the perfect excuse to try this recipe.
Whole wheat apple pancakes with cinnamon syrup.
It’s a deliciously autumn recipe.
And the cinnamon syrup…I could have eaten that with a spoon.
(Alright, I may have. Just a little.)
Originally recipe from Two Peas and Their Pod:
1 cup whole wheat flour
2 tbsp brown sugar
1 tsp baking bowder
¼ tsp baking soda
½ tsp salt
1 tsp cinnamon
¼ tsp allspice
1 cup + 2 tbsp buttermilk
1 tbsp canola oil
1 tsp vanilla extract
1 cup diced apple (peeled)
¼ cup white sugar
¼ cup brown sugar
1 tbsp all-purpose flour
½ tsp cinnamon
½ tsp vanilla extract
½ cup water
- Mix together dry ingredients in medium bowl. If you prefer thicker pancakes (for me – the thicker & fluffier, the better), add an additional ¼ cup of flour.
- Combine wet ingredients, fold into dry ingredients & whisk, adding diced apples. Don’t overmix.
- Spray griddle or flat pan with nonstick cooking spray and heat to medium. Pour ¼ cup of mix onto heated surface and flip when the edges start browning.
- As you’re making the pancakes (each one will take 5 or so minutes per side), stir together dry ingredients in a small saucepan. Add vanilla & water, then bring to a boil. Stir often and keep on heat until it thickens – about 7 minutes.
- Let syrup cool slightly, and serve pancakes while hot!