Whole wheat cinnamon applesauce pancake batter, cooked over an apple slice then served with butter, syrup, and a crisp cinnamon crumble topping.
That picture right up there says it all. These pancakes are good. And boy, do I mean GOOD. They might be my favorite pancakes to date (and I eat pancakes a lot).But we’ll get back to the pancakes in a minute. You might have noticed a little change around here…
^^a new blog name^^. Instead of Small Batch Treats + Healthy Eats, this blog is now Yummy Treats + Healthy Eats.
It’s not totally different, but it’s a little different and I just thought you deserved a little bit of a heads up. I’ll still share small batch treats (especially since there are only four of us in this little family of mine). But sometimes occasions in my life warrant a larger batch of treats, for example cupcakes for my little girl’s birthday party, and I want to be able to share those yummy recipes with you too.
And also, I really wanted “healthy eats” to be a part of my domain, and now it is!
This week actually marks a lot of changes for me. My little baby girl turned one on Monday. I changed the blog’s name (as discussed above), AND My husband started his second of two-and-a-half years of grad school on Tuesday. The program he is in was designed to allow the students to work and go to school for the first year. He was busy, but he was busy at home a lot of the time. We were able to spend time with each other, as a couple and as a family, and he was almost always around to help with the kidlets if I needed it.
This year is going to be totally different. For the past three days, he’s been gone for eleven hours each day. Sheesh. To say I am exhausted is an understatement. It is going to be a very different year for me.
Back to the pancakes. I know. Super smooth transition, Amanda.
You’re going to want your apples sliced really thin for these pancakes, about 1/8 of an inch. Actually mine may even have been a little more thin than that. I used a hand held mandolin to slice my apples, and it makes the job a lot easier! I didn’t core or peel the apples, because I honestly feel like that’d just be one extra step. Just make sure to remove the seeds after slicing and you’ll be good to go.
These whole wheat apple crisp pancakes pancakes start by putting some of these thin apple slices on a hot griddle. Then after the apples soften a bit, you pour some yummy whole wheat cinnamon applesauce pancake batter over each apple slice.
Cook the pancakes for a couple of minutes on each side, then serve with butter, pancake syrup, and a toasted crisp topping!!!
They’re basically heaven on a plate, and I want to eat them every morning for breakfast this fall.
P.S. I love love love apples. I love pumpkin too, and if I’m being honest it took all of my will power not to buy pumpkin puree in bulk at Costco yesterday. But it is still apple season, folks. We are not to pumpkin season yet.
I promise I really am a pumpkin lover, and you’ll likely see plenty of pumpkin recipes on this blog. But what I’m trying to say is, apples deserve some love too. That is all. Give apples some love this season and make these delicious pancakes. You’ll be so glad you did.
- For the crisp topping:
- 2 tablespoons unsalted butter
- 3 tablespoons light brown sugar, packed
- 5 tablespoons whole wheat pastry flour
- 3 tablespoons old fashioned oats
- 1/8 tsp ground cinnamon
- For the pancakes:
- 1 1/4 cups milk
- 1/4 cup unsalted butter, cut into cubes
- 1/4 cup unsweetened applesauce
- 1 egg
- 1 tsp vanilla
- 1 3/4 cup whole wheat pastry flour
- 3 tablespoons + 1 teaspoon granulated sugar, divided
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 medium gala apple, cut into thin slices (about 1/8″)
- Melt the butter in a small bowl. Stir in the remaining crisp ingredients with a fork until pea sized crumbs form. Set aside in the refrigerator until ready to use.
- Preheat a non-stick griddle to 350˚F (medium heat).
- Microwave the milk and the butter cubes in a microwave safe liquid measuring cup for approximately 1 to 1 1/2 minutes, or until butter is melted (stirring every 30 seconds). Set aside to cool slightly.
- Meanwhile, whisk the flour, 3 tablespoons granulated sugar, baking powder, salt, and cinnamon in a medium size mixing bowl. Make a well in the center of the dry ingredients. Set aside.
- Toss the apple slices in the remaining 1 tsp granulated sugar.
- When the milk has cooled so that it is warm to the touch, whisk in the applesauce, egg, and vanilla.
- Pour the wet ingredients into the well of the dry ingredients and whisk just until all of the dry ingredients are moistened.
- Pour the crisp topping onto the hot griddle and cook for a few minutes, stirring occasionally, until the topping is lightly browned and smells fragrant (about 3-4 minutes). Remove from griddle to the same bowl that you made it in.
- Put 4 to 6 apple slices on the griddle (depending on the size of your griddle). Let cook for about one minute, then flip. Pour 1/4 cup of batter over each apple slice. Cook until browned on the first side (approx 2 minutes). Flip.
- Cook for an additional couple of minutes or until second side is browned. Remove cooked pancakes to a plate and repeat with the remaining batter and apple slices.
- Serve stacks of 2-3 pancakes with butter, syrup, and a generous amount of crisp topping.