This is a hearty, protein-packed, naturally-sweetened breakfast that's perfect for fall. You'll have energy all morning, and it's also delicious.
Serves: 12-16 pancakes
Prep Time: 10 minutes
Cook Time (topping): 20 minutes
Cook Time (pancakes): 10 minutes
Ingredients:
Topping:
- 1 tablespoon unsalted butter
- 1/2 cup apple cider or water
- 6 small to medium apples, washed, cored, and thinly sliced
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 2 teaspoons vanilla
Pancakes:
- 4 cups whole grain pancake mix
- 6 ripe bananas, mashed
- 2 cups unsweetened almond, soy, or coconut milk
- 4 tablespoons liquid coconut oil
- 4 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1/2 teaspoon ground cloves
Directions:
To prepare topping:
- Melt butter in saucepan or skillet over medium heat.
- Add apple slices and sauté for 2-3 minutes per side.
- Add rest of topping ingredients, bring to a boil, and then lower heat so mixture is simmering.
- Cook 20 minutes, stirring as needed.
While topping is cooking, prepare pancakes:
- Mix all pancake ingredients together in a bowl until just combined.
- Heat a griddle or pan over medium heat. Add a little oil and heat another minute or two.
- Add 1/4 cup pancake batter and cook until edges are firm and tiny bubbles cover pancake. Flip and cook until other side is brown.
- Remove from pan and continue cooking batter until all pancakes are made, adding oil as needed.
- Serve pancakes with topping, warm.