Wednesday, April 15, 2015

Gabby's Eats: Apple Cinnamon Pancakes

Gabby loves apples.  She has been keen on the fruit ever since she was a baby, having countless sessions of gobbling down applesauce happily in her high chair. On the occasional grocery store trip that I take her with me (note that I usually shop solo while she is at school) Gabby will gravitate towards the fruit section and really enjoys picking out different varieties of apples to eat at home. She recently lost her first tooth after biting into an apple so they will forever have an important place in her food and life history! 

I was not surprised that apple was her flavor of choice when we decided to make pancake batter together one night to have ready for the morning.  We went with mommy’s usual base recipe that has worked so well over the years and then added small chunks of fresh apple to the batter, partnering them nicely with some cinnamon.  I peeled the apples and Gabby enjoyed chopping them with her age appropriate knife.  She enjoyed mixing up all the ingredients for the batter as well. 

The outcome the next morning was home run delicious! These almost taste like apple pie but in pancake form. This apple pancake has earned a top spot in our collection of home made pancake recipes and I have Gabby to thank for it!


1 cup oat flour (if you are on a gluten free diet use a brand such as Bob’s Red Mill or you can make your own to by grinding gluten free oats in food processor)
1 teaspoon baking powder
1 tablespoon brown sugar
¼ cup egg whites
1 cup nonfat milk (we used unsweetened almond milk)
1 teaspoon cinnamon
1 cup peeled chopped apples


In a small bowl combine the baking powder, flour, cinnamon and brown sugar together. To a larger bowl add the egg whites and milk and whisk together. Then slowly whisk in the flour mixture until a smooth, thin batter is formed. Stir in the apples. Let stand for a 20-30 minutes (or overnight in sealed container) in the fridge to thicken. Add ¼ cup (for 1 pancake) to a non stick skillet, or one coated with cooking spray and heat on high for 1-2 minutes, until lightly browned on each side. Repeat with ¼ cup mixture 7 more times for a total of six small pancakes.  (Note: if you make this ahead of time and keep in the fridge it will thicken up quite a bit, so you can whisk in a little milk before cooking to thin out if desired.)
Makes 7 pancakes, six servings

Serving size: 1 pancake Calories 80 Protein 2 g Carb 14 g  Fiber 2 g Sugars 4 g Fat 1.5  g Saturated fat 0  g Sodium 140  mg

Gabby's Shot:


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