These soft and fluffy Peanut Butter Apple Pancakes are the most favored winter brunch in my family. Its high in fiber yet it’s made with simple ingredients. Simply dust it with vanilla powder and/or drizzle maple syrup and dig it!
Every year I make sure to come up with apple recipes. Although I don’t enjoy eating apples in their raw form, I love cooking with apples. This way we all enjoy the seasonal fruit and yet satisfy ourselves with healthier homemade food.
I have created other recipes with apples like:
Pancakes, however are my daughter’s favorite morning meal. Be it a weekday or a weekend whenever I make pancakes her face lightens up with happiness. Therefore, I came up with this recipe. At the same time, I made an effort to add all the nutrient rich ingredients so as to make it a heathier breakfast.
My other favorite pancake recipes are:
Idea of pancakes:
Pancakes are a hybrid version of cake and crepes. These are versatile enough to be experimented with many kinds of ingredients. Originally, when pancakes were discovered they had no taste of their own. It was only the fillings and the toppings that paired well with the pancakes. Over time with evolution we now come up with lots of variety of pancake flavors. In fact we endeavor to make healthier pancakes by using some of the superfoods in it.
Ingredients for Peanut Butter Apple Pancakes
- Apples – preferably red delicious apples because they are juicy and sweeter as compared to the other varieties.
- Pure maple syrup – to add to the sweetness to the pancakes. It also helps caramelize the apples.
- Cinnamon powder – to bring the fall flavor in the pancakes. Also, by adding this spice the taste of the apple enhances.
- Flaxmeal – as an egg replacer. Also, it’s a super food and it is high in omega3 fatty acid
- Whole wheat flour – to add fiber to these pancakes. I prefer this instead of all-purpose flour because whole wheat flour is healthier and has complex carbohydrate.
- Baking powder – to make the pancakes soft and fluffy. It also helps the pancakes rise a bit and tastes closer to a cake.
- Salt – it acts as an agent to help function baking powder in the recipe.
- Peanut butter – I prefer fresh ground peanut butter. However, you may use your choice of peanut butter. This adds to the protein content of the pancakes and makes it tastier.
- Unsweetened almond milk – It is low in calories and a plant-based milk. Its lighter and does not have a distinct flavor which suits this recipe perfectly. By using almond milk, the flavor of apple and peanut butter is more distinct and favorable. Vanilla almond milk can be used in this recipe.
How to make Peanut Butter Apple Pancakes
In the first step I combined chopped apples, maple syrup and cinnamon powder. Sauteed it for few minutes and let it cool.
Then, I soaked flaxmeal in the water for 5 minutes so as to make flax eggs.
Then in a blender, I combined cooked apples, peanut butter, ¼ cup of almond milk. Blended it smooth.
Thereafter, in a mixing bowl I combined flour, baking powder and salt.
Afterwards, I poured the blended apples and soaked flax meal along with the leftover milk into the flour mixture.
Later, I whipped up the batter well until it was thick and sticky in consistency.
Now, I warmed up the griddle/pan and greased it a bit.
Then, I spooned the batter on the pan and gently shaped it round.
Then, topped it with sliced apples and let it cook until light brown on one side. Again, I flipped it over with the help of a spatula and cooked until light brown on the other side by pressing the pancake slightly so that it cooks through the inside. I repeated this process for the rest of the batter.
Lastly, I placed the stack of pancakes. I covered them with vanilla powder and drizzled maple syrup over the stack.
Now, the only thing left was to dig, enjoy and devour.
- The batter would be thick and sticky, almost like a cake batter. With the help of an ice scoop, spoon the batter on the pan and then with a spoon gently make it a round shape.
- After topping it with sliced apples in the pan itself be careful to flip so that the apples don’t fall of the pancakes.
- When using peanut butter make sure it is not flavored. Try to use pure and fresh ground so that flavor of apples outstand in this recipe.
- Soak flax meal only for 5 minutes. It quickly absorbs water and becomes a great egg replacer.
- 1 whole apple is sufficient for this recipe. A little less than half apples when chopped measures to ¾ cups. Thinly slice the rest of the apple.
- These pancakes can be refrigerated in an air tight container for 2-3 days. Just warm it up and enjoy with maple syrup.
- However, it tastes best when served immediately.
- Only use vanilla/regular unsweetened almond milk. Other plant-based milk will overpower the flavor of the ingredients.
I would highly recommend trying these apple pancakes and enjoy the season change. It’s a regular in my home and my daughter craves for this morning meal.
If you get a chance to make this recipe then please leave a comment at the bottom and don’t forget to rate this recipe. You may also tag @kiipfit in Instagram and I will definitely shout it out there. I love seeing what’s cooking in your kitchen.
Peanut Butter Apple Pancakes
- 1 whole red delicious apple (3/4 cup chopped and the rest thinly sliced)
- 2 tbsp pure maple syrup
- 1/4 tsp cinnamon powder
- 2 tbsp whole ground flaxmeal (soaked in 1/4 cup water)
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp fresh ground peanut butter
- 3/4 cup unsweetened almond milk
- In a nonstick pan combine chopped apples, maple syrup
and cinnamon powder. Cook for 3-4 minutes until apples are semi soft. Turn off
the flame and let it cool down.
- In the meanwhile, soak flax meal in water and
keep it aside.
- In a mixing bowl combine flour, baking powder
and salt. Mix and keep it aside.
- Now, in the blender combine cooked apples,
peanut butter and ¼ cup almond milk. Blend it smooth.
- Thereafter, mix in the blended apples, soaked
flax meal and the remaining milk to the flour. Whip it well. The batter would be
thick and sticky almost like a cake batter.
- Heat, a griddle/pan and grease it.
- With the help of an ice cream scoop pour the
batter onto the warm griddle and spread it gently into a small round shape just
like a pancake shape. When half done top it with few sliced apples. When the
bottom of the pancakes starts browning gently flip over with the help of the
spatula making sure that the sliced apples do not fall of the pancakes. After
flipping cook the pancake by pressing it gently with the spatula so that it
cooks through inside. Cook until light brown.
- Repeat the above step for the rest of the batter.
- Dust the pancakes with vanilla powder and/or maple syrup and serve immediately.
- Unsweetened vanilla almond milk can be used in this recipe.
- These pancakes can be refrigerated in an air tight container for 2-3 days. However, tastes best when served immediately.
- This recipe makes 8 pancakes and the serving size is 2 pancakes per person.