Hey guys!
I hope you are all enjoying the last bit of your weekend. Am I the only one who totally forgot about Daylight Savings Time last night? I woke up this morning and was SO confused, but it was nice once I realized that I had a whole extra hour!
And I have to say I used that time very, VERY well!
Remember my first ever pancake fail?
Eh, well, it WAS like FOUR months ago, so I don’t blame you if you’ve forgotten.
I vowed to not let the apple beat me…I was determined to find a balance that made for a good pancake rather than applesauce with a crust! 😉
Well, it took a few tries, but I’m telling you folks, this one’s a winner!
In fact, I just made more for dinner.
And yes, I’m a poet and don’t know it! Watch out Dr. Seuss! 😉
Perfect Apple Cinnamon Pancakes
By:
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Keywords: fry breakfast high fiber apple Pancake Sunday fall
Ingredients (Serves 1-2)
- 1/3 cup whole wheat pastry flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 medium banana, mashed
- 1/4 cup plain Greek yogurt (I used Chobani 0%)
- 1 teaspoon vanilla extract
- 1/4 cup water
- 1/2 a small-medium sized apple, finely diced
Instructions
1. Heat a non-stick skillet to low-medium heat* and coat with cooking spray.
2. In a medium sized bowl, combine all of your dry ingredients and stir with a wire whisk to mix evenly.
3. In a separate bowl, add mashed banana, yogurt, extract, and water. Whisk well to blend the banana into the other ingredients.
4. Add wet ingredients to dry ingredients and stir just until combined.
5. Fold in diced apple.
6. Pour batter into greased skillet (mine made 3 good-sized pancakes) and cook for approximately 5-7 minutes then flip and cook for 3-4 minutes more.*
7. Top with chopped walnuts and maple syrup.
*The lower cooking temperature prevents the banana from turning the cakes into something that looks like it’s been run over with a tractor…trust me, low and slow…your patience will be rewarded! 😉
This is about how big you want your apple pieces to be. Mine was probably about 1/2 a cup’s worth.
A light drizzle of syrup was really all it needed. The banana did a great job of holding in the moisture in these cakes.
Oh, and for dinner I found these went excellent with a dollop of pumpkin butter…just FYI!
Seriously guys, you HAVE to make these!
What did you use your extra hour for this morning?
