Delicious Apple Pie Pancakes made from 100% whole wheat flour. These cinnamon-flavored apple-packed pancakes are the perfect fall breakfast.
Peel the apples, and dice in bite-sized pieces. In a pot fitted with a metal steamer basket, add enough water to cover the bottom of the pan. Steam the apples on medium-high until the apples are able to be pierced easily with a knife (about 4 minutes). Drain, place in a small bowl, and toss with the cinnamon.
Mix the dry ingredients (whole wheat flour through sea salt) in a large bowl. Set aside.
Combine the liquid ingredients in a medium bowl, and mix well.
I like to use a muffin scoop to pour the batter because it gives me the same sized pancakes every time. Pour your batter on the pan or griddle, and wait until the edges look dry and there are bubbles popping in the middle. Flip and cook the other side until golden brown. Serve with pure maple syrup, blackberry syrup, or vanilla Greek yogurt and berries.
To freeze extras: let the pancakes cool on a baking rack. Once cool, transfer to a freezer bag. You can place a piece of parchment paper between the pancakes, but they're pretty easy to gently break apart once frozen.