The weekend’s almost here again.
That means more cold weather, more lazy mornings, and more Apple Ring Pancakes!
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Healthy, Homemade Apple Ring Pancakes
Don’t we all love a nice tall stack of pancakes?
I have a thing for fluffy, homemade pancakes. I admit, though, I usually eat more than I really need and then leave the table wondering if I’ll ever be hungry again.
But these apple ring pancakes are different – they’re half pancake-half fresh fruit, so you don’t feel like you need to go into hibernation after breakfast.
Three cheers for healthy breakfast makeovers!
Pancake Breakfast, Any Time of Day!
I don’t know about you, but I’ve always liked breakfast for dinner.
When I was younger, it was simply because I loved breakfast foods. But, now that I’m the mom, and I sometimes feel like I never leave the kitchen for all the cooking and dish washing, I love how easy it is to whip up a pan of eggs and a batch of pancakes at the last minute from ingredients I almost always have on hand.
My husband, on the other hand…he was always a “breakfast for breakfast and dinner for dinner” kind of guy.
Then, after seven years of marriage, I did it. Breakfast – in the evening.
My linch pin? These irresistible apple ring pancakes!
After just one bite, he was singing their praises! If I had known he’d be that easy to win over, I would have done this years ago!
But, we’re here now and I’m grateful. We (meaning, I) can now enjoy a simple, homemade breakfast any time of day. Splendid!
- 2 large Opal Gold or other sweet apples washed, cored and sliced horizontally into 1/2" thick slices (about 20 slices total)
- 1 1/4 cup organic white whole wheat flour
- 1 tsp Aluminum free baking powder
- 1/2 tsp apple pie spice try my easy homemade recipe!
- 1/4 tsp sea salt
- 1 pastured egg beaten
- 2 Tbsp raw honey or maple syrup
- 2 Tbsp melted ghee or pure coconut oil
- 1 cup milk I use raw
- Butter for melting on griddle
- Pure maple syrup or raw honey for topping
- Chopped walnuts optional
- In a large mixing bowl, stir together the flour, baking powder, apple pie spice, and sea salt.
- Make a well in the center and add egg, honey, ghee/oil, and milk. Stir the wet ingredients to mix, then gently incorporate them into the dry mixture.
- Prepare a cast iron griddle by heating over medium heat. As the griddle heats, add a few small pats of butter and spread evenly with a knife or spatula as it melts.
- Use clean hands or tongs to coat each apple ring in pancake batter before dropping on the griddle (I let the excess batter drip off a little so that the coating is thin and the edges of the apples show through).
- Cook for a couple minutes on each side, remove from griddle, and repeat with remaining slices. If desired, cooked slices can be transferred to a warming oven until ready to serve.
- Serve with toppings of choice - I like pure maple syrup and chopped walnuts.
These cook a little more quickly than traditional pancakes, so watch them closely!
Using plenty of butter on your griddle will prevent the batter from sticking - don't skimp!
Leftover pancakes can be reheated on a baking sheet in a 300 degree oven for 5-7 minutes.
These items aren’t essential, but are super helpful when making this recipe:
Check out these other healthy breakfast recipes!