Guest blog and recipe by Jessica Selensky @feastytravels.
These apple pie pancakes are the perfect breakfast to make during the hustle and bustle of the holiday season!
The flavors are comforting and delicious.
However, the texture of these pancakes is also impressive. They are light and fluffy, while also not being too thin.
This is the perfect recipe to enjoy on the weekend and make for Sunday brunch at home!
Apple Pie Pancakes Nutritional Benefits
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Cinnamon: Cinnamon contains polyphenols, which are plant compounds that have antioxidant properties. These antioxidant properties may also have anti-inflammatory effects.
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Apples: Apples contain fiber and pectin, which promote healthy digestion. They also contain many antioxidants.
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Eggs: Are a complete source of protein and may support heart health.
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Gluten-Free Flour: Promotes easier digestion and allows more people to enjoy the pancakes.
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Greek Yogurt: Promotes digestive and heart healthy. Also a great source of protein!
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Maple Syrup: Contains many minerals including zinc, potassium, and magnesium. Maple syrup also contains thousands of antioxidants.
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Just Thrive Probiotic: Supports digestive, immune, and total-body health. It also can help improve occasional bloating, gas, and constipation. (A great, easy way to support your gut health!)
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Apple Pie Pancakes
Prep Time: 15 minutes
Resting Time: 30 minutes
Cook Time: 3–4 minutes (per batch)
Total Time: 50 minutes
Course: Breakfast
Diet: Gluten-free
Servings: 14 pancakes
Pancake Ingredients:
(Optional) Apple Pie Topping Ingredients:
Directions:
- First, let's make the apple pie filling that goes on top of the cookie. This will give it enough time to cool while making the pancake batter.
- In a sauté pan, combine butter, diced apples, brown sugar, and ground cinnamon.
- Turn the stovetop to medium heat and cook, stirring frequently.
- Continue until the butter and sugar melt completely and the mixture starts to boil.
- If the mixture starts splattering, reduce the heat to low (you should still see some bubbling on top).
- Continue until the liquid reduces slightly and the apples have softened (about 5 minutes).
- In a separate small bowl, mix together cornstarch and water.
- Once combined and dissolved, pour the cornstarch mixture into the apples.
- Stir continuously until the apple filling has thickened.
- Transfer the apple filling to a heat-safe bowl, and set aside to cool completely before using.
- Now, let's make the pancake batter.
- In a large bowl, combine the egg, butter, sugar, vanilla extract, and greek yogurt (or sour cream).
- Mix until combined.
- Fold in the flour, baking powder, baking soda, and contents of the Just Thrive Probiotic capsules.
- Next, gently fold in the diced apples.
- Let the batter rest for 30 minutes at room temperature.
- When the batter has only 5 more minutes to rest, start to heat your pan/skillet over medium heat.
- Once warm enough, add butter or use cooking spray.
- Using a ⅓ cup or 2 tbsp cookie scoop, add the pancake batter to the pan.
- Flip once bubbles have formed in the batter.
- Repeat steps 18–20 until all the batter has been used.
- Top pancakes with the apple filling and a drizzle of maple syrup. Enjoy!
Storage Instructions:
Have leftover pancakes? No problem! Store in an airtight container in the fridge for up to 4 days. Also, store the apple pie filling in an airtight container in the fridge for up to 6 days.
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