If I’m committing to apple pie for dessert, it is never without a giant scoop of vanilla ice cream on the side. They’re just an undeniable match made in dessert-heaven. I contemplated throwing a scoop of vanilla ice cream on top of these for good measure, but vanilla maple syrup seemed a tad more appropriate.
Other delicious toppings I experimented with included Justin’s Maple Almond Butter, honey, apple butter and Greek yogurt whisked with a little Stevia and vanilla extract. All of which were awesome, however I am a pancake-and-syrup devotee and preferred the vanilla maple syrup combo.
The best part about these pancakes (besides the taste) is the fact that you would never know they are made with whole grain oat flour. They are light, moist and fluffy, as opposed to the dense, grainy texture that whole grain flours can sometimes produce.
The shredded apple adds an additional kick of fiber and by using Splenda Brown Sugar Blend, the sugar content stays relatively low. The ideal breakfast to fill you up without weighing you down.
Not only are these appealing to the appetite, but who doesn’t love the smell of apple pie? It just smells like home. And comfort. Maybe even a little romance? It’s all things magical and now I want to start my every day with these.
Whole Grain Apple Pie Pancakes
Makes 7-8 medium-sized pancakes. Serving size: 2 pancakes with 2 tbsp maple syrup
- 1 cup of grated apple, skin on (~1 small apple total)
- 1 1/4 cup oat flour
- 1 large egg
- 3/4 milk (I used unsweetened vanilla almond milk)
- 2 tbsp Splenda Brown Sugar Blend (or plain ol’ brown sugar)
- 1 tsp baking powder
- 1/2 tsp apple pie spice
- 1/2 cup pure maple syrup, warmed
- 1 tsp vanilla extract
- Preheat skillet over medium heat and spray with non-stick cooking spray
- In a medium bowl, whisk dry pancake ingredients together
- In a separate bowl, add wet ingredients and beat until combined
- Add wet ingredients to the dry ingredients. Mix until just combined. Fold in grated apple.
- Using a 1/4-cup measure, scoop batter onto warm skillet. Cook for 3-4 minutes, or until small bubbles form on the surface of the pancakes, flip and cook for remaining 1-2 minutes.
- Whisk vanilla extract in warm maple syrup. Spoon over pancakes. Enjoy!
Nutrition Facts Per Serving (2 pancakes with 2 tbsp maple syrup)
Calories: 325; Total Fat: 5 gm; Saturated Fat: <1 gm; Cholesterol: 46.5 mg; Sodium: 175 mg; Carbohydrates: 62 gm; Fiber: 5 gm; Sugar: 26 gm; Protein: 10 gm