I made this recipe on New Years Day and it was wonderful! It filled the house with the smell of apples, cinnamon and maple syrup….mmmm delicious!
The original recipe was from the Skinny Bitch Everyday Cookbook, but I changed it up a bit, mainly because I don’t like to use so much white flour.
Makes 8 pancakes
1 cup unbleached all purpose four (I used 1/2 whole wheat and 1/2 white)
3 tbsp evaporated cane sugar
2 tsp baking powder
1/2 tsp salt
1 1/4 tsp cinnamon
1 cup almond milk
1 tsp vanilla
2 tbsp canola oil
3 tbsp earth balance (butter substitute)
2 granny smith apples (or the apples of your choice) peeled and thinly sliced
1/3 cup pure maple syrup
1/4 tsp ground nutmeg
In a medium bowl combine the flour, sugar, baking powder, baking soda, salt, and 1/4 tsp cinnamon.
In a separate bowl beat together the almond milk, oil and vanilla and add to the flour mixture. Whisk until the batter is smooth. Melt 1 tbsp of earth balance on a griddle. If the batter is thick, spread it out a bit with the back of a spoon, or you can also thin it down with a bit of almond milk. Pour 1/4 cup onto the griddle for each pancake and cook until it bubbles. Flip and cook until the other side is browned a bit.
Melt 2 tbsp of earth balance in a saucepan and saute the apples for a couple of minutes. Add the maple syrup, nutmeg, and remaining tsp of cinnamon. Stir and cook for a few more minutes.
Top the pancakes with the apples and serve.
This recipe has been added to our list of favorites and I hope you enjoy it as much as we do!