Whole Grain Pancakes with Warm Apple Topping

 

Author: Liz DellaCroce | The Lemon Bowl

Serves: 4

Serving size: 4 pancakes + ⅓ cup apple topping

Prep time:  20 mins

Cook time:  20 mins

Total time:  40 mins

 

warm apple topping

These hearty pancakes full of protein and fiber are sweetened naturally with a warm, cinnamon-scented apple topping.

Ingredients

2 cups whole grain pancake mix

1 medium apple – grated

½ ripe banana – mashed

2 eggs

1½ cups fat free milk (or almond milk)

2 tablespoons plain yogurt – low fat (or any flavor yogurt)

1 tablespoon canola oil (or melted coconut oil)

2 teaspoons cinnamon

1 teaspoon nutmeg

¼ teaspoon ground cloves

Warm Apple Topping

½ tablespoon butter – unsalted

3 apples – cored and thinly sliced

¼ cup apple cider (or water or apple juice)

1 teaspoon cinnamon

1 teaspoon fresh grated ginger (or ½ teaspoon ground)

1 teaspoon vanilla

½ teaspoon nutmeg

¼ teaspoon ground cloves

Instructions

In a large bowl, stir together pancake ingredients until combined (pancake mix through ground cloves.) (Be careful not to over-mix so that the pancakes turn out light and fluffy. Lumps are ok!)

Heat non-stick griddle or frying pan over medium-high heat and spray with cooking spray.

Pour batter on to griddle ¼ cup at a time. Flip once bubbles start to form and cook an additional minute or so until the other side is browned. Continue until batter is gone.

While pancakes are cooking, prepare the warm apple topping. Start by melting butter in a small sauce pot over medium heat. Begin cooking apple slices in butter for 2-3 minutes stirring frequently.

Add cider, cinnamon, ginger, vanilla, nutmeg and cloves then stir until combined. Bring mixture to a boil then reduce heat to low and simmer for 15-20 minutes stirring occasionally.

Serve pancakes with warm apple topping.