It’s officially fall!! That means that our home fills with the smells of apples and pumpkins as I concoct as many recipes featuring those two fall yummy foods. Today I want to share with you a pancake recipe that has quickly become one of the most requested breakfast options in our house–whole wheat apple pie oatmeal pancakes. That’s a mouthful, huh?
These are deliciously hearty flapjacks that will fill tummies and remind you of warm apple pie. I served them with the sweet and sticky cinnamon maple syrup.
What’s your favorite apple recipe?
- 1 cup unbleached all purpose flour
- 1 cup whole wheat flour
- 1 1/2 cup old fashioned oats
- 1/4 cup packed light brown sugar
- 2 tsp baking powder
- 3 tsp cinnamon
- 3/4 tsp nutmeg
- 2 1/2 tbsp unsweetened applesauce
- 1 tbsp pure vanilla extract
- 2 eggs
- 2 cups milk
- 1/2 cup packed light brown sugar
- 1/4 cup maple syrup
- 1 tsp cinnamon
- 2 tsp pure vanilla extract vanilla
- 1 tbsp unbleached all purpose flour
- 1 cup water
- Combine the flours, oats, brown sugar, baking powder, cinnamon, and nutmeg in a large bowl. Mix well.
- In a separate bowl, mix the applesauce, vanilla, eggs, and milk.
- Add wet ingredients to dry ingredients and stir until just combined.
- Heat a pan or griddle over medium low heat and add batter in 1/4 cup increments.
- Cook until the top bubbles and then flip over.
- Cook for approximately 1-2 more minutes and then remove from heat.
- Serve warm.
- For the syrup:
- Combine all ingredients in a medium saucepan.
- Heat over medium high heat until it comes to a boil.
- Lower heat to medium and simmer until thickened.
- Remove from heat and serve warm over pancakes.
- Refrigerate leftovers.