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Naughty Apple Pie Pancakes

September 29, 2011

Sorry no pic I ate these far too fast!

The purpose of pancakes (in my opinion) is to hide things they wouldn’t normally eat (like pumpkin, sweet potato, spinach, oatmeal, chia, and flax).

On the other hand, these pancakes were created to be naughty. They make me want to talk to them in a “cutesy baby voice”.

“Well aren’t you just a naughty little pancake? Aren’t you?”

I am weird. Moving right along here.

Ok, not completely naughty.  The additions of whole wheat flour, ripe apples, a liberal amount of cinnamon, and sweetened with a touch of maple syrup they just  taste naughty.

And Amelia didn’t like them. Go figure.

More for me, darn (snap).

Naughty Little Apple Pie Pancakes

Adapted from All Recipes.com

Ingredients

  • 2 eggs
  • 1 1/2 cups milk (Start with 1 c and add until desired consistency)
  • 1 c plain yogurt
  • 1/4 cup coconut oil (melted) or vegetable oil
  • 2  cups whole wheat pastry flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/8 -1/4 teaspoon fresh nutmeg
  • 1 apple – peeled, cored and diced
  • 1 tablespoon real maple syrup or brown sugar

Directions

  1. In a large bowl, combine the wet. (eggs, milk, yogurt, maple syrup/ sugar and oil). In another bowl sift the dry ( flour, baking powder, baking soda, salt, nutmeg, and cinnamon ) together. I really think sifting lends to a much lighter pancake. No sifter? Use a fine mesh strainer.  Stir into the milk mixture until smooth, please do not over mix. Fold in chopped apple.
  2. The secret to pancakes – resting the batter! This allows it to thicken, the leveners to activate and any gluten to relax. Awww….yeah.
  3. Heat a lightly buttered griddle or frying pan over medium high heat. (If the butter is burning, turn down the heat. I find it necessary to adjust my burner throughout to maintain the sweet spot of not burning the butter, but maintaining the water skitter.)
  4. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each cake. Cook until bubbles form in the cakes and the bottoms are golden brown. Flip and cook the other side. Serve warm with lots of butter warmed pure maple syrup  and a dusting of powdered sugar, if you are feeling fancy.

Hi out there! Do you like this recipe? Would you like me to bring you more recipes like this? Please let me know. Your feed back is important to me and thanks for reading. :-)

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