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.
Make a well in the center of the dry ingredients, and pour in the wet ingredients. Mix until almost combined, and then add the apples. Whisk just a few more times. There may be a few lumps here and there. That's ok. Once mixed, set aside for 10 minutes and heat up your frying pan or griddle.
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.
Fluffy Whole Wheat Apple Pie Pancakes
Amount Per Serving (1 pancake)
Calories 96Calories from Fat 27
% Daily Value*
Saturated Fat 1g6%
Vitamin A 130IU3%
Vitamin C 0.7mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Fluffy Whole Wheat Apple Pie Pancakes - https://www.sustainablecooks.com/apple-pie-pancakes/