You can have your pie and your pancakes, too, with our Apple Pie Pancakes that burst with our favorite fall flavors: apple, nutmeg, cinnamon and pure honey. Made with whole wheat flour and ready in about 15 minutes or less, enjoy the pancakes as a hearty way to start the day or as a delicious quick evening meal (especially if breakfast for dinner is your thing).

Yield: About Twelve 4-inch Pancakes

Prep Time: 5 Minutes

Total Time: 15 Minutes

Directions

Apple Topping

In a medium-sized sauté pan, stir together diced apples, butter, honey, cinnamon, nutmeg and salt. Cook on medium heat for 8-10 minutes, or until the apples are softened to your liking. 

In the last minute of cooking, stir together the cornstarch and water in a small bowl. Pour into the apple mixture, and stir for about 1 minute, until the mixture has thickened to a syrup-like texture. 

Let the mixture cool slightly while you make the pancakes, then top as desired. 

Pancakes

Whisk together the flour, baking powder, salt and cinnamon. 

In a separate bowl, whisk together the honey, eggs, milk and vanilla extract. Combine the wet and dry ingredients, stirring just until combined. There may be a few small lumps in the batter, but that is ok. 

Preheat a pan or griddle over medium heat, then spray with non-stick cooking spray.  Scoop the pancake batter using a ¼ cup measuring cup, spacing each pancake a couple of inches apart so that they have room to spread. 

Once the pancakes have had bubbles form and pop in the batter (about 2-3 minutes) and the underside is starting to brown, flip them over in the pan. Cook for another 1-2 minutes, or until cooked through and browned on both sides. Remove to a plate and finish cooking the remainder of the batter.

Serve with the apple topping and a dollop of yogurt, if desired. 

Store in an airtight container in the fridge for up to a week.