So, it was a big week in the Fergen household. My little sister, who lives in Louisville, finally went into labor with her first child. So I hit the road and have spent the last few days there with my family, just getting back around midnight last night.
That’s all to say, I haven’t had a chance to cook or bake much the past several days. So I hope you’ll accept this healthy, delicious little breakfast gem I tried a while back as a peace offering. I took a (probably even healthier) recipe from my friend Tonya’s blog, Nom Eat Nom, and adapted it for ingredients I had on-hand (including gobs of homemade apple butter).
These were full of whole grains, too, so they stayed with me a long time. And they toasted up nicely for breakfast during the work week.
This is my little niece (niece #2) who decided to join us this week!
Anyway, back to the task at hand. Combine all the dry ingredients in a bowl.
Add the apple butter. I didn’t measure it, just added a nice, generous amount.
Add the rest of the wet ingredients too.
Stir until just combined, no need to over-stir. If it’s too thick, add a little more buttermilk until it’s the right consistency.
Heat a pan (skillet, griddle, whatever) and spray with nonstick spray. Cook on both sides, waiting for bubbles to appear on the surface.
I tend to like mine a little under-done.
You can serve with syrup, peanut butter, butter, maple syrup, walnuts, or whatever strikes your fancy.
Healthy Apple Cinnamon Pancakes
- 1 1/2 cups of whole wheat flour
- 1 tablespoon of baking powder
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 3/4 cup pure, unsweetened applesauce or lightly-sweetened homemade apple butter
- 1 cup buttermilk (I used a little more to get it to the right texture)
- 1 egg
- Raw walnuts, for sprinkling (optional)
Combine dry ingredients, then add the wet ones (add more buttermilk if it’s too thick). Heat griddle, spray with non-stick spray, and cook evenly on both sides.