I love breakfast. Especially on the weekend, when I want to sip, my coffee, read and indulge. However, I can sometimes be lazy when it comes to preparing it (read: Starbucks run, anyone?) When Paige wakes me up looking for 'breakfast and a show,' I've often made the sleepy trip down the street to my neighborhood 'bucks for coffee and scones while she happily watches 'yard crashers' on HGTV on the couch. Today I've reformed myself with Peas and Thank You's Apple Cinnamon Pancakes. Here's the recipe, which for me, made 8 medium sized pancakes.
1 3/4 cups whole wheat pastry flour
1/4 cup organic sugar
1/4 tsp. salt
1 1/2 tbsp baking powder
1 tbsp ground cinnamon
1 1/2 cups organic milk
1 medium organic apple, peeled and roughly chopped (about 1 to 1 1/2 cups)
Whisk together flour, sugar, salt, baking powder and cinnamon.
Slowly add in milk, whisking just until batter is combined. Gently fold in chopped apples.
Coat a large skillet or griddle with cooking spray and heat on medium. Scoop 1/4 cup batter into pan and cook 3 to 4 minutes until pancake edges start to brown. I like to use a perfectly round 1/4 measuring cup for nice even pouring. Flip and cook 2 to 3 minutes more.
Repeat with remaining batter. If desired, put pancakes in the oven set at 200 degrees on baking sheet to keep warm. Heat maple syrup on stove. Serve with syrup and butter if desired.