Searching for some fun and healthy breakfast ideas that your family will love? Try these fantastic apple and cinnamon pancakes. Made with a blend of wholewheat and rye flour, along with organic apple puree, these tasty pancakes are packed with nourishment!
Ingredients:
For the Pancakes:
- 1/2 cup wholewheat flour
- 1/2 cup rye flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 3 tablespoons organic apple puree (available in large jars in most grocery stores)
- 1 egg
- 1/2 cup of whole milk
- Coconut oil for cooking the pancakes.
For the Topping (per serving of 4 pancakes):
- 2 tablespoons apple puree
- 3 tablespoons greek yogurt
- 1/2 teaspoon cinnamon
- 2 teaspoons date syrup
- 1 tablespoon toasted walnuts
Instructions:
- Combine all the dry pancake ingredients in a large mixing bowl and mix well.
- In a separate bowl, whisk together the milk, egg and apple puree.
- Make a well in the dry ingredients and add the milk and apple mixture. Whisk well until you have a thick batter. Add more milk or more flour until you have the desired consistency.
- Warm a large griddle pan on a medium heat and add a little coconut oil to lightly coat the pan.
- Use 1 and a 1/2 tablespoons of batter per pancake. Wait until bubbles appear on the surface before flipping each pancake and cooking the other side. You should make around 4 pancakes for each person.
- Top each serving with more apple puree and Greek yogurt, drizzle with date syrup and then scatter the walnuts over the top. Finish with a dusting of cinnamon and enjoy!