Pancake Update
We’re 123 pancakes deep in the semester–a whopping 23% above target–but there’s no reason to slow down now.
(Referring to my self-imposed challenge to make and eat 100 pancakes in a semester to test an analogy about balancing the demands of medical school…which I’ve empirically concluded is more like eating 300 pancakes per semester.)
The best part is that I’m not even tired of pancakes. Just primed to churn out new concoctions to keep life interesting. Thus was born the spiced apple butter-peanut butter-maple apple pancake plate.
Apple Butter Pancakes
The pancakes are soft yet hearty and filling with just the right kick of soul-warming cinnamon, nutmeg, allspice, ginger, and vanilla. And with a powerhouse lineup of healthy ingredients like 100% white whole wheat flour, low-fat buttermilk, plain Greek yogurt, egg whites, almond oil, and a natural low-calorie sweetener, they’re perfect for a balanced breakfast any day of the week. You can even freeze them for your busiest days, then just throw a couple in the toaster and slather with peanut butter and more apple butter for a wholesome pancake breakfast on-demand.
They do require one special ingredient–apple butter–which is worth having on hand if you can invest in a jar or even make yourself! It’s a sweeter, more concentrated applesauce upgrade that you can use just like jam. Think peanut butter-apple butter sandwiches, a spread for toast and muffins and pancakes and waffles, and a sauce base for tender pork and apples.
The Toppings
Finally, the sautéed maple apple topping is shockingly quick and simple to make, and it magically delivers an apple pie-like indulgence to your meal. Plus, you can do it all in the same skillet! Just sauté chopped apple with a sprinkle of cinnamon while you’re prepping the pancake batter, then transfer the hot apples to a small bowl and mix with pure maple syrup and vanilla until glossy and saucy. A slather of melty peanut butter brings everything home in terms of flavor and satisfaction–omit at your own risk. 😉
Spiced Whole Grain Apple Butter Pancakes {with Sautéed Maple Apples and Peanut Butter}
Soft and hearty whole grain buttermilk pancakes bursting with warm spices, vanilla, and sweet and tangy apple butter. Topped with melty peanut butter and {extremely quick and easy} maple-glazed apples. Healthy and freezer-friendly!
Notes
*You can sub ~1 Tbsp sugar or brown sugar for the low-calorie sweetener.
To freeze the pancakes, cool completely first on a wire rack, then place in an air-sealed baggy/container. I recommend reheating in a toaster or toaster oven.
Ingredients
For the pancakes:
- 2 Tbsp apple butter (store-bought or homemade)
- 2 Tbsp plain Greek yogurt (preferably 2-5% fat)
- 1/2 cup low-fat buttermilk
- 1 tsp oil (almond, avocado, or melted coconut)
- 2 egg whites or 1 whole egg
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground allspice
- 1/8 tsp ground ginger
- 1/8 tsp salt
- 2 packets natural sweetener (such as monk fruit extract)*
- 1/2 tsp vanilla
- 80g (1/2 cup + 2.5 Tbsp) white whole wheat flour
- 1/4 tsp baking soda
- 3/4 tsp baking powder
- Optional mix-ins such as raisins or candied ginger
For the maple apples:
- coconut oil or butter for pan
- 1/2 medium/large fuji apple (or your favorite), roughly chopped
- generous sprinkle cinnamon
- 2 tsp pure maple syrup
- 1/4 tsp vanilla
For serving:
- 2 Tbsp peanut butter (or almond butter, etc.)
- additional maple syrup or apple butter (optional)
Instructions
- To make the pancake batter, add apple butter, Greek yogurt, buttermilk, oil, egg, spices, salt, sweetener*, and vanilla to a mixing bowl. Whisk thoroughly until completely smooth.
- Then spoon in flour, baking soda and powder, and stir just until combined (avoid over-mixing; some small lumps are fine). If using, fold in desired mix-ins.
- Heat a large non-stick griddle/skillet over medium heat. Grease as needed. In batches, spoon batter onto griddle to make ~6 medium pancakes total. Flip when set on the bottom and bubbles start to form on the top; cook until golden on each side.
- While prepping the batter or after removing the pancakes, sauté the apples: Lightly coat an area of the hot skillet with coconut oil or butter. Add the apples along with a sprinkle of cinnamon. Cook 4-6 minutes with occasional stirring. When tender or the skin starts to shrivel, transfer to a small mixing bowl. Add maple syrup and vanilla while the apples are still hot, and keep stirring until the apples are completely coated in a syrupy glaze.
- Serve the pancakes with peanut butter, glazed apples, and additional toppings as desired (such as more maple syrup or apple butter).
Nutrition information is calculated for 1 serving of the pancakes alone (without mix-ins, apples, peanut butter, or other toppings).
