This rainy, gloomy, vaguely chilly Wednesday morning just got bumped up to AWESOME status because I made you pancakes that taste like apple pie and are literally ready in 15 minutes, which means, stop staring at the rain and wondering when your laundry’s going to dry and start making these instead.
These are just an apple version of my new favourite eggless, sugar-free pancakes which means basically that you could have all manner of pancakes emerging from one recipe and I think this is a good time to begin.
These pancakes are wholewheat, filled with shredded apple, then drizzled with honey and a topping that tastes like apple pie because there’s butter, brown sugar and cinnamon which I know takes away from the healthiness of the pancakes itself, but you do have a choice, and I hope you’ll make the right one.
They are chewy, fluffy and bursting with flavour, which is a huge contrast to the gluggy, dense, tastes-of-nothing-but-flour variety I’ve eaten in the past. They’ve got all the flavours of autumn (if you’re lucky enough to be experiencing one) and also make the best monsoon morning breakfast with a cup of hot hot hot coffee.
All you need is a hankering for pancakes and the best non-stick pan that man ever made.
The pancake batter is thicker and stickier than normal, and that’s why I love the addition of apples so much. They release their own juices and make the batter more spreadable without too much effort. Measure your flour correctly, don’t mix too enthusiastically, and I promise you’ll have the most perfect breakfast ready way sooner than you thought.
- For the pancakes
- 1 cup whole wheat flour (measured with the 'spoon and level' method*)
- 1 tbsp baking powder
- ¼ tsp salt
- 1 cup milk
- 2 tbsps olive oil
- 2 tbsps honey
- 1 tsp vanilla extract
- 1 medium apple
- For the topping
- 1 tsp butter
- 1 medium apple, peeled and diced
- 2 tsps brown sugar
- 1 tsp cinnamon
- Sift the flour, baking powder and salt. Set aside.
- In a mixing bowl, combine the milk, olive oil, honey and vanilla. Fold in the flour mixture very gently until just a few lumps remain. Over-mixing will lead to tough pancakes.
- Grate 1 apple over the batter. I chose to leave the peel on, it's up to you. Mix the shredded apple in, and set the batter aside for 5 minutes to get nice and aerated.
- After 5 mins, heat a non-stick pan on low heat.
- Stir the batter slightly. You’ll notice the baking powder has given it an almost fermented appearance. Just right! The batter will be thick but just pourable. Add a splash of milk to thin it out if necessary, I did.
- Add about ¼ cup of batter on to the pan, spreading it out in a circle. Allow the pancake to cook on low to medium heat for about 1 to 2 minutes. It is ready to be flipped when the edges are no longer glossy and bubbles begin to appear on the surface. Flip and allow the other side to cook for 1 to 2 minutes. The pancake is ready to be lifted off the pan when it comes off easily. Repeat for the rest of the batter.
- While the pancakes are cooking, melt the butter in a pan low heat, then add the diced apple, sugar and cinnamon. Mix and allow to cook for a couple of minutes till the apples have lightly browned and softened a bit.
- Transfer the pancakes to a plate, top each with the cooked apples and serve hot with more honey drizzled on top!