Back Cooking & Baking
Whole-Grain Apple Ring Pancakes

Whole-Grain Apple Ring Pancakes

Words Heather Ramsdell

Apple Ring Pancakes are a unique take on traditional pancakes.

These filling, whole-grain pancakes have a lot of fruit, a lot of fiber, and no added sugar. Paleo or gluten free flour can be substituted for the whole wheat flour. To make these vegan, replace the eggs and almond milk with ⅔ cup applesauce plus 2 tablespoons ground flax meal and a little soda water to thin to a pourable consistency.

Core the apple and slice it into 12 thin, crosswise slices.

Put four apple rings in the pan, and top with batter by the ¼-cupful, letting it drape over the apple ring edges.

Cook, adjusting the heat as needed, until the batter is set on the bottom and a few bubbles rise to the surface, about 4 minutes. Use a thin spatula to flip, and continue cooking until the the flip side is golden and the batter is cooked in the middle, 2 minutes more.

Sprinkle with cinnamon or drizzle with agave syrup or honey and serve.

Apple Ring Pancakes

Makes 16 pancakes: Recipe courtesy Heather Ramsdell

Ingredients

1 granny smith apple, cored and sliced into 8 slices

2 tablespoons melted coconut oil

1 cup all purpose or whole wheat flour

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

2 large eggs

2/3 cup unsweetened almond milk

Agave syrup or honey, for serving

Instructions

  1. Core the apple and slice it into 12 thin, crosswise slices. Heat a large skillet on medium-high heat and brush with oil. Working in two batches, if necessary, arrange the apples in a single layer, sprinkle with some of the cinnamon and cook until golden in spots and beginning to soften, about 2 minutes. Flip the slices and continue cooking them until softened and golden in spots, another 2 minutes. Remove the apple slices from the pan, careful to keep them whole.
  2. Whisk together the flour, baking powder, salt and the teaspoon of cinnamon in a medium mixing bowl.
  3. Whisk together the eggs, milk and a tablespoon of the oil in another medium bowl. Pour the flour mixture into the egg mixture and stir to make a batter, thinning with a little water if needed to make the consistency pourable.
  4. Heat the same large skillet on medium-low heat. Brush with more oil. Put four apple rings in the pan, and top with batter by the ¼-cupful, letting it drape over the apple ring edges. Cook, adjusting the heat as needed, until the batter is set on the bottom and a few bubbles rise to the surface, about 4 minutes. Use a thin spatula to flip, and continue cooking until the the flip side is golden and the batter is cooked in the middle, 2 minutes more. Repeat with the remaining apples and batter until used up.
  5. Sprinkle with cinnamon or drizzle with agave syrup or honey and serve.
By Heather Ramsdell

You might also like

0 Comments

  • furbalsmom
    Your comment is awaiting moderation.

Leave a CommentReply

Your email address will not be published. Required fields are marked *

Stay in the loop.

Sign up and be the first to hear about exclusives, promotions and more!