I’ll admit I was nervous for summer vacation, the never-ending “Mom-mom-mom-mom-mom-mom-mom-mom…” chants, the home all day, the “I’m bored!” etc. But two weeks into it, I’ve gotta admit, it’s been pretty nice!
I’ve been doing a pretty decent job of keeping the boys entertained and engaged with some fun activities while I work. Many blanket forts have been built, much popcorn has been eaten and many popsicles made and devoured. And then the pancakes! Oh, delicious pancakes.
The Story Behind Apple Pie Pancakes
(Note from the author: These pancakes aren’t super healthy, they aren’t sugar-free, gluten-free, grain-free, organic save-the-world kinda food. There probably a host of other things I’m not listing. Some days I just have to roll with it. I did include a couple of healthier variations at the end. So no judging! I’m not perfect. Just enjoy.)
A couple of years ago, I decided to play with my basic pancake recipe and mix it up a little bit. I’ve already tried versions with bananas and one with bananas and pecans. Looking for inspiration from my kitchen counter, I saw a lone apple sitting in the bowl. So I peeled it, shredded it and threw it in the bowl along with the other ingredients to the recipe (I’ll include all of that…don’t worry. Just wait a minute longer while I ramble on here).
The shreds of apple looked lonely, so I peered into my cupboard and found three of apple’s best friends: cinnamon, nutmeg and brown sugar. And voila! Apple pie pancakes were born!
My kids adore these pancakes–both the making and the eating part. They don’t even ask for syrup. I often make a double batch of these babies and toss the extras in the freezer (let them cool completely, lay out on a cookie sheet and put in freezer. After frozen, put the pancakes in a freezer bag or container.) Then tomorrow’s breakfast is just a cycle on the toaster away!
- 1 egg
- 2 tbsp oil
- 1 cup buttermilk (or 1 cup milk plus 1 tbsp of vinegar – BAM! Love this substitute!)
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
(This is where regular ole pancake is transformed into apple pie yummy goodness…)
- 1/4 cup brown sugar
- 1/4 tsp nutmeg
- 1 tsp cinnamon
- 1 apple shredded (I like granny smith or pink lady apples best, but use whatever you have on hand)
Mix all wet ingredients together in a medium bowl. Add dry ingredients and apple pie ingredients. Stir. Batter will be lumpy. Heat your griddle. Oil it so your pancakes don’t stick. For medium size pancakes, pour 1/4 cup blobs of batter onto your hot pan or griddle. If you want bigger pancakes, make bigger blobs. (I like the word “blob.” It’s fun to say. Say it out loud with me… “blob, blob, blob, blob, BLOB!” Okay, back to pancakes. Blob.)
Variations: I’ve made this using oatmeal flour instead of white flour. It was pretty tasty and the boys snarfed it up. Just take 1 cup of oats and pulverize them in your food processor. Super simple and takes less than 2 minutes to make a healthier upgrade to this recipe.
I haven’t experimented with this one yet, but I’d bet you can substitute the brown sugar with agave and have similarly delicious results. Let me know if you give it a try!