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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.

Core the apple and slice it into 8 thick rings.

Put four apple rings in the pan, and top with batter letting it spread to about 4 inches.

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 8 pancakes: Recipe courtesy Heather Ramsdell

Ingredients

1 granny smith apple, cored and sliced into 8 slices

2 tablespoons melted coconut oil

1 cup whole wheat flour

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

2 large eggs

3/4 cup unsweetened almond milk

Agave syrup or honey, for serving

Instructions

  1. Core the apple and slice it into 8 thick rings. Heat a large skillet on medium 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.
  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

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