In the Fall, I experimented with different kinds of pancakes. I made pumpkin pancakes, zucchini pancakes, gingerbread pancakes, and even just plain pancakes. Then I wanted to make apple cinnamon pancakes but I wasn’t happy with any of the recipes I found. So basically I took the pumpkin pancake recipe and substituted the pumpkin for apple sauce, with a few other minor adjustments. Everyone loved them! Even my daughter’s friend who said she only likes plain pancakes. 😉 These are good anytime of the year. We like to have bacon or sausage with it, and some fruit.
Cinnamon and nutmeg are so good for us. Here’s some information about their healing properties: http://www.fitday.com/fitness-articles/fitness/cinnamon-and-nutmeg-do-they-really-have-healing-properties.html#b.
- 1 1/4 cups flour
- 2 tsp baking powder
- 1/4 tsp salt (I use sea salt)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup milk (I use organic whole)
- 1/2 cup apple sauce (or 1 of those apple sauce cups)
- 1 egg
- 2 TB coconut oil or melted butter
In a large bowl whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside. In another bowl (or make a well in the middle of the large bowl) whisk the milk, applesauce, egg, and oil (or butter) together. Combine wet ingredients to the dry ingredients. The batter may be slightly lumpy and that’s okay. Grease your skillet and set to medium. I use coconut oil to grease it. Once it is heated, add a big spoonful of batter to each area on the skillet, depending on how big your skillet is and how big you want your pancakes. When bubbles form in the batter, you can flip them. Cook a couple more minutes, remove from the pan and repeat until all the batter is used up. Best served with real butter and 100% pure maple syrup, or raw honey.