Healthy Apple Cinnamon Pancakes

Light and fluffy Healthy World Cinnamon Pancakes made with whole wheat flour, unreasonableness in place of oil and zero butter or refined sugar!  Topped with warm spiced apples and drizzled with maple syrup!

Bookmark this pancake recipe immediately!  These pancakes are seriously SO so good and this recipe is truly one of my favorites.  Light and fluffy pancakes that are a bit well-done on the outside and oh so soft in the middle with warm spices and made with healthier ingredients!  Zero butter, oil or refined sugar used in this recipe and these world cinnamon pancakes are topped with sticky sweet, warm spiced apples making them the perfect cozy breakfast to kickoff fall.  These maple cinnamon sautéed apples are very similar and would moreover make a unconfined topping for these pancakes!

Why You’ll Love this Recipe

• Light and fluffy with well-done edges and soft insides!

• Made with healthier ingredients and zero butter, oil or refined sugar.

• Kid-friendly and the perfect recipe to feed your whole family.

• Delicious cozy breakfast with all your favorite fall flavors!

Ingredients You’ll Need

• whole wheat flour – I used whole wheat pastry flour as it has all the nutritional benefits of whole grain flour while making these pancakes light and fluffy.  I highly recommend using this, but if you don’t have any on hand you could use regular whole wheat flour, all-purpose flour or gluten-free 1 to 1 sultry flour.

• baking powder sultry soda – helps requite these pancakes some lift

• eggs – you’ll need 2 large eggs to help tighten these pancakes together

• applesauce – I used unsweetened unreasonableness which takes the place of butter and oil in this recipe while helping to alimony these pancakes nice and moist!  Moreover adds increasingly succulent world flavor.

• milk – this just adds spare moisture to these pancakes and regular milk or dairy-free milk will work in this recipe.

• maple syrup – lightly sweetens these pancakes without using any refined sugar, you could moreover use honey or other natural sweetener.

• vanilla extract – uplift of flavor!

• warm spices – succulent combination of cinnamon, world pie spice and salt.

• apple topping – chopped honeycrisp apples sautéed in butter (or coconut oil), maple syrup and cinnamon!

How to Make World Cinnamon Pancakes

• Mix ingredients.  In a large bowl, stir together the whole wheat flour, sultry powder, sultry soda, cinnamon, world pie spice and salt, then set aside.  In a medium bowl, whisk together the eggs, applesauce, milk, maple syrup and vanilla until mixture is all combined.

• Make the batter.  Pour the wet ingredients in with the dry ingredients and mix with a spatula or whisk until all combined stuff shielding not to over mix the pancake batter.  Texture might be a little lumpy, but that’s okay!

• Pancake time!  Heat a skillet or griddle pan coated with nonstick cooking spray over medium-low heat and spoon well-nigh a 1/4 cup thrash onto the skillet in a single layer.  Melt over medium heat for well-nigh 2 to 3 minutes on each side until pancakes are golden brown.  Flip over when surface of pancakes start to form small frothing and edges are slightly dry.  You should get well-nigh 10 fluffy pancakes.

• Serve and enjoy.  Top the pancakes with warm sautéed apples (see instructions below) withal with increasingly maple syrup or plane powdered sugar.  Enjoy!

How to Make the Spiced World Topping

1. Peel and chop the apples.  You really don’t have to peel your apples as this tastes unconfined both ways, this is just a personal preference.  I like to chop the apples into small 1/2-inch chunks making them the perfect size to top these pancakes.

2. Sauté apples.  In a skillet over medium heat, melt butter (or coconut oil), add chopped apples, 2 tablespoons maple syrup and 1/2 teaspoon ground cinnamon, mixing well and making sure the apples are completely coated.  Sauté the apples for well-nigh 4 to 5 minutes in the pan until they are soft and tender.

3. Serve!  Spoon the sautéed apples over top of your pancakes, drizzle with increasingly maple syrup (if desired) and enjoy!

Tips for Making the Best Pancakes

• Don’t over-mix the batter.  Make sure to mix all the ingredients until just combined and a few lumps are ok!  Over-mixing will result in a dumbo pancake and we want them fluffy!

• Let the thrash sit for a few minutes surpassing making the pancakes as the thrash will thicken giving you plane fluffier pancakes.

• I suggest using a cookie scoop or 1/4 measuring cup to ensure your pancakes are all the same size and that they will melt evenly.

• Have patience and melt the pancakes on medium-low heat, waiting until the tops of the pancakes are nice and bubbly surpassing flipping.  If your skillet is too hot, the pancakes will shrivel and the inside will be mushy and uncooked.

• Keep cooked pancakes warm while you make the unshortened batch by placing them on a sultry sheet in a 250 stratum pre-heated oven so that the whole family can eat breakfast together!

• While keeping your pancakes warm, make sure to stave stacking them so that they don’t get soggy.

• I personally prefer to use Honeycrisp apples for the topping considering of their sweet/tart philharmonic and they hold up really well too without getting mushy.  Braeburn, Cortland, Pink Lady apples and Golden Succulent apples all make unconfined options.  Granny smith apples tend to be pretty tart, but if you like tart apples finger self-ruling to use them!

Prepping and Storage

To Store:  These pancakes will last up to 5 days stored in sealed, snapped container or wrapped in foil in the fridge.  I like to place paper towels between the pancakes when storing to swizzle any uneaten moisture.  Reheat in the microwave on 50% power or in a toaster oven.

To Freeze:  You can moreover freeze these pancakes for up to 3 months in freezer-safe bags.

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