Apple Pie Pancakes
Yield About Twelve 4-inch Pancakes
Prep Time 5 Minutes
Total Time 15 Minutes
- 2 apples, peeled, cored and diced into bite-sized pieces
- 2 Tbsp unsalted butter
- ⅓ cup Nate’s 100% Pure Honey
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 Tbsp cornstarch
- 1 Tbsp cold water
- 1½ cups whole wheat flour
- 2½ tsp baking powder
- ½ tsp salt
- 1½ tsp cinnamon
- 2 Tbsp Nate’s 100% Pure Honey
- 2 eggs, room temperature
- 1½ cups milk, room temperature (dairy or non-dairy)
- 2 tsp vanilla extract
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.
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.