Apple Cinnamon Pancakes
(makes about 8 pancakes)
1 1/4 cups milk
1 teaspoon lemon juice or white vinegar
1 tablespoon chia or flax (or 1 egg less 1/4 cup milk)
1 cup whole wheat pastry flour
1/4 cup flax (or more flour)
1 tablespoon grade A maple syrup, coconut sugar or honey
2 teaspoons baking powder
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
1 pinch cloves
1 cup cored and fine diced apples
1.) Combine milk, vinegar/juice and chia/flax in a bowl. Allow mixture to setup for about 5 minutes, stirring occasionally.
2.) Mix all remaining ingredients but the apples until just combined. I once heard that the key to great pancakes it to avoid over stirring the batter.
3.) Fold in apples.
4.) Scoop 1/4 cup pancake mix onto a greased skillet preheated over medium low.
5.) Cook until golden brown on each side (about 4 minutes), then serve warm.
Pancakes can be kept warm until ready to serve in a low oven (200 degrees or lower). A wire cooling rack will prevent condensation, allowing air to circulate around warming pancakes.
Baked apples or apple butter top Apple Cinnamon Pancakes perfectly!
‘Tis the season for stocking up!
The amazing Breakfast Bake came about as part of a kick-start celebration the morning of hubby‘s 30th birthday. That day both of our dreams came true. I surprised hubs with his very own kegerator and we hosted our first Thanksgiving in a new home large enough to accommodate the whole family. Fast forward, in just a couple months hubby will be 35 years young!
A Breakfast Bake can easily be split into single servings, makes tasty leftovers (refrigerated or frozen) and is perfect for serving a crowd, especially an overnight crowd. If prepared the night before, simply roll out of bed and pop that baby in the oven for 45 minutes while you have coffee, get dressed and/or make a fruit salad.
This bake marked a family send off of sorts. They’d flown in from Kansas a few days prior for a high school band reunion.
Dad, Aunt Linda and Cousin Dennis rocked out with their old bands The Halfways and Turning Image. The whole crew put on an awesome show!
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Most recently we brunched with a sautéed onion, spinach, ham and cheddar Breakfast Bake in the name of football.
The boys and I even indulged in some Sunday Funday mimosas! They deemed this particular Breakfast Bake “The Yellow Stuff” but I wasn’t sold on that name.
Whatever you call it, this Breakfast Bake is an all around easy pleaser!
With apple recipes on my mind, I’ve been itching to create a healthy-fied version of Aunt Ivy’s amazing Apple Cake.
Mom thought she had escaped a formal celebration by traveling abroad over the months surrounding her 60th birthday. Ha!The day after my parents came home, family arrived in town from Kansas creating a fabulous diversion. While Dad and Mom handled the airport pickup, I scurried to set up the surprise celebration.
Framed pictures of Mom at all ages were scattered about. Semi-hidden on the deck out back, a long dinning table was set for 22.
Light strings, citronella candles, fall foliage garlands and Mom’s beloved sunflowers transformed the usually sparse space into a glamorous garden party.
Mom was continuously surprised as family and friends arrived into the evening.
(click to enlarge photos)
Margaritas are Mom’s favorite so keeping with the fiesta theme, a Mexican inspired menu seemed almost too easy. I whipped up 7 Layer Dip, Spinach Artichoke Dip, Mama’s Enchiladas, tacos with all the fixings, Southwest Salad and Roasted Sweet Peppers.
Apple Cake and ice cream completed the night.
Apple Cake received all around rave reviews deeming the healthier generation a true success!