Monday, October 17, 2011

Apple Pie Pancakes

This is my kind of fall morning breakfast, and since my dad was in town I had the perfect excuse to make these.  Plus, after a bike ride Saturday morning and walking all over Mount Vernon we deserved pancakes and a relaxing morning.  By the way pancakes are so easy, all you need is the standard recipe then you just add whatever you want.  These just smell and taste of fall, plus I made them a bit more healthy by using applesauce to replace the oil and soy milk instead of regular milk.  So here's what you do, you invite a friend or two over for breakfast, you make a big pot of coffee, maybe even pop open a bottle of champagne to make some mimosas, and you make these pancakes and just relax.  We have all seriously got to make more time to relax and just catchup with friends and family.  Work will still be there Monday morning, trust me.   

Waiting for all of the bubbles to start popping, then they are ready to turn.

Just another minute and they will be ready to eat!

This might just sum up my fall; LOTS and LOTS of APPLES and pumpkin beer...well anything pumpkin really.  Oh and I definitely need some more apple cider in my life.  What is it about fall that makes me want to take put on a comfy sweater, some jeans and go for a walk to kick around some leaves.

Apple Pie Pancakes:
1 cup flour
3 teaspoons baking powder
1 heaping teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons applesauce (if you don't have have applesauce substitute with canola oil)
1 tablespoon brown sugar
1/4 cup egg beaters (or one egg)
1 cup soy milk
1 apple, peeled and chopped

1.  In a medium mixing bowl, whisk together flour, baking powder, cinnamon, nutmeg and salt.

2.  In a separate mixing bowl, whisk together applesauce, brown sugar, egg beaters and soy milk.  Whisk wet ingredients into dry ingredients, just until combined.

3.  Preheat pancake pan or heavy skillet.  While heating, peel and chop one apple.  Fold apple into the pancake batter.

4.  Spray heated pan with non-stick cooking spray.  Using a 1/4 cup dry measuring scoop, scoop pancake batter and pour on to pan until the pancakes are about 4-5 inches in diameter.  Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned.  Enjoy!   If you can't eat all of them they will freeze well.

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