Apple Peanut Butter Pancakes with Sautéed Cinnamon Apples
Take your favorite snack duo to breakfast or brunch with these apple peanut butter pancakes. Serve with sautéed cinnamon apples on top.
3/4 cup whole wheat flour
3/4 cup all purpose flour
1/4 cup sugar
1 teaspoon baking powder
1 tablespoon ground cinnamon
1 1/2 cups nonfat milk
1/2 cup unsweetened applesauce
1/2 cup peanut butter (I used creamy, natural, unsalted PB)
1 cup diced apples (I left peel on)
2-3 teaspoons unsalted butter
For sautéed cinnamon apples (optional):1 teaspoon unsalted butter
1-2 sliced apples
Maple syrup, for serving (optional)
To make pancakes:
In a large mixing bowl, whisk together both flours, sugar, baking powder, and cinnamon.
In a small mixing bowl, whisk together milk, applesauce, and peanut butter.
Whisk the wet ingredients into the dry ingredients, making sure to incorporate everything well, but be careful not to overmix. Fold diced apples into the batter.
Over medium-low heat, melt butter on griddle - use just enough to coat the griddle (you don't want to use all the butter at once). Using a 1/4 cup measuring cup, drop the batter onto the griddle and smooth with the spatula. Cook until the edges are set and the batter begins to bubble in the middle, about 4 to 5 minutes. Flip and cook on other side for another 4 minutes or so.
Repeat with remaining batter, adding butter to griddle as needed. Keep pancakes warm in a toaster oven. (Note: I make two pancakes at a time on my griddle.) To make sautéed cinnamon apples:
Melt 1 teaspoon butter in a sauté pan. Add sliced apples, cinnamon, and a few teaspoons of water. Cover and stir occasionally until apples are soft and somewhat caramelized.
Serve pancakes with sautéed cinnamon apples and maple syrup, if desired.
Tag a friend who LOVES breakfast! #LandE