Apple Cinnamon Pancakes

Light and fluffy Lighter Apple Cinnamon Pancakes made with whole wheat flour, applesauce in place of oil and zero butter or refined sugar! Topped with warm spiced apples and drizzled with maple syrup!

Bookmark this pancake recipe immediately! These pancakes are seriously SO worth making and this recipe is truly one of the favorites. Light and fluffy pancakes that are a bit crisp on the outside and oh so soft in the middle with warm spices and made with healthier ingredients! Zero butter, oil or refined sugar used in this recipe and these apple cinnamon pancakes are topped with sti

To Store: These pancakes will last up to 5 days stored in sealed, airtight container or wrapped in foil in the fridge. A cook like to place paper towels between the pancakes when storing to absorb any extra moisture. Reheat in the microwave on 50% power or in a toaster oven.

What goes in

• 2 cups whole wheat pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon apple pie spice
• 1/2 teaspoon salt
• 2 eggs
• 1 1/2 cups milk
• 1/4 cup maple syrup
• 3 tablespoons unsweetened applesauce
• 1 teaspoon vanilla
• 2 apples, peeled and chopped
• 2 tablespoons butter or coconut oil
• 2 tablespoons maple syrup
• 1/2 teaspoon cinnamon

How it comes together

1. Use a wide bowl, mix together the whole wheat flour, baking powder, baking soda, cinnamon, apple pie spice and salt, then hold nearby. In a medium bowl, whisk together the eggs, applesauce, milk, maple syrup and vanilla until mixture is all combined.
2. Pour the wet ingredients in with the dry ingredients and mix with a spatula or whisk until all combined being careful not to over mix the pancake batter.
3. Heat a skillet or griddle pan coated with nonstick cooking spray over medium-a gentle burner and using a large cookie scoop, spoon about a 1/4 cup batter onto the skillet in a single layer. Cook over a moderate burner for about 2 to 3 minutes on each side until pancakes are golden brown. Flip over when surface of pancakes start to form small bubbles and edges are slightly dry. You should get about 10 fluffy pancakes.
4. To make the apple topping, in a skillet over a moderate burner, melt butter (or coconut oil), add chopped apples, maple syrup and cinnamon, mixing well and making sure the apples are completely coated. Sauté the apples for about 4 to 5 minutes in the pan until they are soft and tender.
5. Top the pancakes with warm sautéed apples along with more maple syrup or even powdered sugar, if desired. Enjoy!