Ingredients:

For the Pancakes:

• 1 cup organic whole wheat flour
• 2 ½ tablespoons brown sugar
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• 1 cup buttermilk, plus 2 tablespoons
• 1 tablespoon organic olive oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup diced peeled apple

For Cinnamon Syrup:

• ½ cup granulated sugar
• ½ cup packed brown sugar
• 2 tablespoons all-purpose orgaic flour
• ½ teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 cup water

Making It Happen:

• In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.

• In a large glass measuring cup or small bowl, whisk together buttermilk, canola oil, egg, and vanilla extract.

• Pour wet ingredients over the dry ingredients. Whisk until combined. Don’t over mix. Gently fold in the diced apples.

• Heat a griddle pan or non stick skillet over medium heat. Spray with cooking spray. Pour about 1/4 of a cup of pancake batter onto the hot griddle pan, spacing out the pancakes a few inches from each other. When the pancakes start to bubble up, flip and cook until pancakes are lightly browned.

• While the pancakes are cooking, make the cinnamon syrup. Stir together dry ingredients in a small saucepan. Then add water and vanilla extract. Bring to a rolling boil, stirring often. Continue boiling and stir until mixture thickens to syrup consistency. About 5-8 minutes. Remove from heat and let stand a few minutes before serving.

• Serve the whole wheat apple cinnamon pancakes with cinnamon syrup. Enjoy!

Recipe originally from Two Peas & Their Pod.

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