I’ve decided to dip my toe a teeny bit more into fall. With some cinnamon apples.
Cinnamon apples are delicious. I actually just recommended them as a “healthy dessert” in something I’m writing. Cinnamon + apples = win.
You know what else is a win? All this stuff I’m learning in my classes! I learned that the inside of an apple is soluble fiber and the outer skin is insoluble fiber. I learned that knives dull when next to other metal, that copper bowls are best when whipping eggs because the copper ions flake off and provide for a more sturdy and stable egg white. Isn’t that fascinating??
Okay, enough nerdy nutrition talk. Back to pancakes. These pancakes are made with whole wheat flour to offset the butter and maple syrup. Just looking out for your taste buds, friends.
Cinnamon Apple Pancakes
1 apple, chopped
1/2 tbsp butter
1/2 tsp cinnamon
1/2 tsp molasses
2 c white whole wheat flour
2 tbsp sugar
2 tsp baking powder
2 c soymilk
1 tsp vanilla
1/2 tsp cinnamon
1/4 c applesauce
1. Melt butter in pan over medium-low heat. Add apples and allow to cook until softened, about 8-10 minutes. Add cinnamon and molasses and continue to cook another couple minutes.
2. Meanwhile, combine the flour, sugar, and baking powder in a bowl.
3. In a separate bowl, combine the milk, vanilla, and eggs. Add the wet ingredients to the dry ingredients.
4. Add the cinnamon and applesauce, then add the sauteed apple mixture.
5. Pour desired amounts of batter onto greased pan over medium heat. When bubbles start to form, flip. Continue to cook and flip until cooked all the way through.
**Option: Instead of putting the cinnamon apples IN the batter, you can spoon them ON TOP of the pancakes. After making these, I wished I had sauteed more so I could have done both.