Ingredients:

For the Pancakes:

  • 1 cup organic whole wheat flour
  • 2 ½ tablespoons brown sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • 1 cup buttermilk, plus 2 tablespoons
  • 1 tablespoon organic olive oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup diced peeled apple

For Cinnamon Syrup:

  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 2 tablespoons all-purpose orgaic flour
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup water

Making It Happen:

  • In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
  • In a large glass measuring cup or small bowl, whisk together buttermilk, canola oil, egg, and vanilla extract.
  • Pour wet ingredients over the dry ingredients. Whisk until combined. Don’t over mix. Gently fold in the diced apples.
  • Heat a griddle pan or non stick skillet over medium heat. Spray with cooking spray. Pour about 1/4 of a cup of pancake batter onto the hot griddle pan, spacing out the pancakes a few inches from each other. When the pancakes start to bubble up, flip and cook until pancakes are lightly browned.
  • While the pancakes are cooking, make the cinnamon syrup. Stir together dry ingredients in a small saucepan. Then add water and vanilla extract. Bring to a rolling boil, stirring often. Continue boiling and stir until mixture thickens to syrup consistency. About 5-8 minutes. Remove from heat and let stand a few minutes before serving.
  • Serve the whole wheat apple cinnamon pancakes with cinnamon syrup. Enjoy!

Recipe originally from Two Peas & Their Pod.

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