Apple and Cinnamon Pancakes
These pancakes are so thick and fluffy and are naturally sweetened with apple. Enjoy for breakfast, as a snack or pack in your child’s lunchbox!
Prep: 20 min | Cook: 15 min | Makes: 12
Apple and Cinnamon Pancakes
Dry:
1 cup plain wholemeal flour
½ tsp baking powder
1 tsp cinnamon
Wet:
1 cup milk of choice
½ tsp vanilla
2 eggs, separated
1 tbsp maple syrup
¼ cup butter, melted
1 large apple, grated
01 Mix dry ingredients together in a large bowl.
02 In a separate bowl whisk milk, vanilla, eggs (yolks only), maple syrup and butter. Stir in apple.
03 Add wet mixture to dry mixture and stir until just combined.
04 In a separate bowl, beat egg whites with an electric hand beater, until firm peaks form. Gently fold into the batter.
05 Place a frypan over medium heat and lightly coat with butter or oil. Cook ¼ cup spoonfuls of batter for 2 minutes or until bubbles appear. Flip and cook for a further minute before serving.
Store: Leftovers in an air tight container in the fridge for up to 3 days or freeze for months.
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