During my internship I revamped the breakfast menu for the hospital I was working at to make it a little healthier. This pancake recipe was put in the rotation and since I was feeling motivated this morning I decided to give them a whirl with a syrup recipe I found. They were fantastic! Fluffy and nutty paired w/ the sweetness of the apples and honey from the syrup, it’s the perfect way to start a Sunday morning! I will definitely be making them again!
Recipe adapted Mayo Clinic. If you’re looking for some healthy recipes, Mayo Clinic is a great resource to check out and it includes all kinds of recipes from baked goods to appetizers!
Here’s what you’ll need for the pancakes:
- 1 medium apple- cored and diced
- 1 1/2 cup whole wheat pastry flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 3/4 cup unsweetened almond milk
- 2 tsp honey
Okay so first core and dice your apple and microwave it for 2 minutes to soften and set it aside. Then whisk together your flour, baking powder, baking soda and salt in a large bowl and set aside. In a smaller bowl, whisk together your eggs, almond milk and honey. Add the egg mixture and apples to the flour mixture and stir. I like my pancakes fluffy so I ended up using only 1/2 cup cup of almond milk. But if you like your pancakes a little thinner then just add more liquid. Using a 1/4 cup measuring cup, dip out your batter and pour onto a non-stick skillet and cook on medium-low .
I’ve never made my own syrup before but I was surprised at how easy it was and how delicious!!
For the syrup:
- 1/4 cup unsweetened almond milk
- 1 tbsp vanilla extract
- 2 tbsp honey
- 2 tsp butter
- a dash of cinnamon (optional)
Heat all ingredients in a small nonstick pot for 3-4 minutes or until some of the liquid has cooked off leaving a thicker consistency. Pour over your pancakes and enjoy! I hope everyone is having a lovely Sunday!
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