Imagine a breakfast that combines the wholesome goodness of whole wheat, the sweet warmth of cinnamon, and the juicy burst of fresh apples - all in one irresistible pancake. These Whole Wheat Apple Cinnamon Pancakes aren't just a meal; they're a morning revelation that will make you jump out of bed with excitement! Perfect for health-conscious foodies and comfort food lovers alike, this recipe promises to turn your ordinary breakfast into an extraordinary culinary experience that will have your family begging for seconds.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1 cup milk
- 1 egg
- 1 apple, grated
- 2 tablespoons honey or maple syrup
Instructions
- In a large mixing bowl, combine the whole wheat flour, baking powder, and ground cinnamon. Whisk the dry ingredients together to ensure even distribution.
- In a separate bowl, beat the egg thoroughly. Add milk and honey (or maple syrup), and mix until well combined.
- Grate the apple using a box grater or food processor, keeping the skin on for added nutrition and texture. Squeeze out any excess liquid from the grated apple.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together, being careful not to overmix. Small lumps are okay - overmixing can make pancakes tough.
- Fold the grated apple into the batter, distributing evenly throughout the mixture.
- Let the batter rest for 5 minutes to allow the flour to absorb the liquid and the baking powder to activate.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Using a 1/4 cup measure, pour batter onto the hot skillet. Cook until bubbles form on the surface and edges look dry.
- Flip the pancake and cook the other side until golden brown, approximately 1-2 minutes.
- Repeat with remaining batter, adjusting heat as needed to prevent burning.
- Serve warm with additional maple syrup, a sprinkle of cinnamon, or fresh apple slices on top.
Tips
- Don't overmix your batter - lumps are your friend! Overmixing can lead to tough, dense pancakes.
- Let the batter rest for 5 minutes before cooking. This allows the flour to absorb liquid and helps create fluffier pancakes.
- Use medium heat to ensure even cooking and prevent burning. If the pan is too hot, the outside will burn while the inside remains raw.
- For extra flavor, try adding a pinch of nutmeg or a splash of vanilla extract to the batter.
- Keep cooked pancakes warm in a low-temperature oven (200°F) while preparing the entire batch.
- For a gluten-free version, substitute whole wheat flour with almond or gluten-free flour blend.
- Grate the apple just before adding to the batter to prevent browning and maintain fresh flavor.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 38g
Protein: 8g
Fat: 5g
Saturated Fat: g
Cholesterol: 45mg
