While the weather in Vermont remains summer-like, September still means fall is in the air. The orchards are buzzing with apple enthusiasts, and fresh cider and delicious cider donuts are readily available. This past weekend we went to a local apple orchard to enjoy some of the areas best cider donuts, and while we decided it was a little warm for us to wonder through the orchard looking for the best apples, we did grab a bushel of some that had already been picked. With these fresh apples on-hand we thought that Sunday morning would be a great time to make a tasty-appley-breakfast! We also are always looking for way to trick our daughter into eating fruits and veggies, so apple pancakes seemed like the perfect choice! The key here is that many apple pancake recipes call for chunks of apples, but we grated the apple to integrate the fruit a little more into the pancake. Enjoy!
What you'll need:
- 1C whole wheat flour
- 2 tsp Baking powder
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 1 Egg
- 1C milk
- 1 Tbsp honey
- 1/2 Tbsp vegetable oil
- 1 small apple peeled and shredded
How you'll do it:
- Preheat a non-stick or lightly greased griddle over medium heat.
- In a bowl, whisk flour, powder, cinnamon & salt.
- In a separate bowl, whisk together eggs, milk, honey and oil.
- Mix bowls together till well combined, then stir in apple.
- Pour batter onto griddle (roughly 1/4-1/3 cup per pancake), cook until bubbles on top begin to pop and bottoms are golden brown.
- Flip and cook till cooked through.