Most weekends when I ask my girls what they want for breakfast, their answer is "PANCAKES!". Whether they are plain, chocolate chip, banana, or blueberry, they love their pancakes. So when I came upon this recipe for apple-vanilla pancakes in the Weelicious cookbook, I knew I had to make them for my troops.
They love the taste. I love that they aren't loaded with sugar. The recipe uses a small amount of brown sugar, but the majority of sweetness is derived from the natural sugars in the apples. The cubes of apples combined with the vanilla are a real treat. Your kids will love them, and this recipe makes about 30 small pancakes. I like to freeze them and serve them for breakfast throughout the week.
Apple-Vanilla Pancakes (makes about 30 mini pancakes)
1 cup finely diced apples (preferably Gala or Pink Lady)
1/2 teaspoon ground cinnamon
1 packed tablespoon brown sugar
1-1/3 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil
1-1/4 cups buttermilk*
2 large eggs
1/2 vanilla bean or 1 teaspoon pure vanilla extract
Butter or vegetable oil for the pan
Maple syrup or honey for serving
* Use a scant 1-1/4 cups milk combined with 1 tablespoon white vinegar or lemon juice. Allow to sit for 5 minutes before adding)
1. In a medium bowl, combine diced apple, cinnamon, and brown sugar.
2. In a large bowl, combine the flour, baking powder, and salt.
3. In a separate medium bowl, whisk together the oil, buttermilk, and eggs.
4. Slice the vanilla bean in half lengthwise, scrape the vanilla seeds out with the side of a knife, add them to the buttermilk mixture, and whisk to combine (or add the vanilla extract and whisk).
5. Slowly add the flour mixture to the wet mixture and stir until just combined, to avoid making tough pancakes.
6. Lightly fold the apple mixture into the batter.
7. Heat a large pan or griddle over medium heat and grease with butter or oil.
8. Working in batches, for each pancake, pour about 2 tablespoons (1/8 cup) of the batter onto the pan or griddle.
9. Cook for 2 to 3 minutes per side, until golden brown.
10. Serve with maple syrup or honey.
To freeze: Place the pancakes in a freezer bag, label, and freeze for up to 3 months.
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