Sweet and nutty, these Apple Peanut Butter Pancakes with Sautéed Cinnamon Apples are a great way to start your day!
Apples and peanut butter go SO well together. I started typing just a minute ago about how they were a great childhood snack, blah blah blah–then erased it because I realized I eat apples and peanut butter as a snack or add on to a meal several times per week. And I am most certainly not a child! 🙂 When I found out that Envy Apples was one of our sponsors for #FreshTastyValentines, my first thought was: I don’t want to BAKE with a new variety of apples. I want to eat them by themselves, dipped in peanut butter. But a blog post about that would be pretty boring. So I went with the next best option: pancakes.
If you know me, you know I’m a breakfast girl. And pancakes are my breakfast food of choice. Homemade or at a restaurant–it doesn’t matter… and I must say, sharing a pancake recipe today is especially fitting because February 5, 2016 is the eight year anniversary of our first date: breakfast at Bob Evans, where we both ordered cinnamon pancakes [Ben copied me because he was too nervous to figure anything else out to order! What a guy! :)]. I’ve already made several versions of apple pancakes before–but then, yesterday, I had the genius idea to play up the apple PEANUT BUTTER element. And voilà–these pancakes were born.
They’re not just your average pancakes–these babies are thick, hearty, and filling. Adding peanut butter to whole wheat pancakes will do that to ya, and stirring in some protein-rich Bob’s Red Mill Hulled Hemp Seed Hearts [also another fabulous #FreshTastyValentines sponsor] makes them even better! These pancakes have the perfect blend of sweetness and nuttiness. I topped mine with some easy sautéed cinnamon apples and maple syrup, and oh man… what a breakfast! I used a combination of Envy apples and Gala apples in my apple topping [since Envy apples are a Gala-Braeburn hybrid, and I wanted to save one to try on its own]. If you can find Envy apples in your grocery store, snap them up quickly because they’re great–so crisp and sweet. And don’t forget to enter our giveaway for a chance to win great prizes–including Envy Apples and Bob’s Red Mill Hulled Hemp Seed Hearts! 🙂 Happy Friday! And make these pancakes part of your weekend!
one year ago: Potato Rosemary Knots
two years ago: Lindsay’s Chicken Noodle Soup
three years ago: 60 Minute Sandwich Buns
four years ago: Loaded Sweet Potato Fries
five years ago: Tomato Tortellini Soup
Apple Peanut Butter Pancakes with Sautéed Cinnamon Apples
pancakes adapted from my Go-To Pancakes
- 1/2 cup white whole wheat flour
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/4 cup Bob’s Red Mill Hulled Hemp Seed Hearts
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1 1/4 cups skim milk, room temperature
- 1 egg, room temperature
- 1/4 cup creamy natural peanut butter [I used a honey roasted peanut butter], melted in the microwave for 15 seconds if too thick to stir
- 3 tablespoons butter, melted
- 1 teaspoon vanilla
- 1/2 cup finely diced apple [I used Envy Apples] – peeled or unpeeled depending on preference
- butter or canola oil, for cooking
- maple syrup, for serving
for Sautéed Cinnamon Apples
- 1 tablespoon butter
- 3 medium apples, thinly sliced [I used Envy Apples and Gala Apples] – peeled or unpeeled depending on preference
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon vanilla
- 1/4 cup water
In a medium bowl, stir together flours, hemp seeds, baking powder, and cinnamon. In a small bowl, whisk together milk, egg, peanut butter, butter, and vanilla. Pour wet ingredients over the dry and fold together gently to incorporate. Stir in apples until just combined. Batter may be lumpy. Let batter rest for 10 minutes.
While batter is resting, heat griddle over medium heat for cooking pancakes.
In a separate 10 inch skillet, melt butter over medium heat. When melted, add apples and top with cinnamon, vanilla, and water. Stir to combine, then cook over medium heat, uncovered, until liquid starts to bubble. Reduce heat to medium low and cover, stirring occasionally, until apples soften and get slightly caramelized and juices thicken. Then reduce heat to low to keep warm while pancakes cook.
Pour batter onto hot skillet in 1/4 cup increments. Cook for two to three minutes on the first side until bubbles form, then flip and cook on other side until golden brown. Batter makes about 14 pancakes.
Serve pancakes with Sautéed Cinnamon Apples and maple syrup.
You can use all-purpose flour in place of the whole wheat and white whole wheat flours, or use all white whole wheat flour too.
If you don’t have the hulled hemp seed hearts, you could substitute in flax or chia seeds, or some chopped nuts, or just leave them out.
Check out the other awesome recipes that our #FreshTastyValentines blogging crew have come up with at the link below. 🙂
Find Bob’s Red Mill
Find Envy Apples