What better way to get into the fall spirit than with a stack of fluffy, cinnamon and apple butter flavored pancakes? An autumnal twist on a classic breakfast favorite, these pancakes will come together in one bowl, with minimal effort and minimal mess.
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What better way to get into the fall spirit than with a stack of fluffy, cinnamon and apple butter flavored pancakes? An autumnal twist on a classic breakfast favorite, these pancakes will come together in one bowl, with minimal effort and minimal mess.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 5-inch pancakes
Ingredients
- 1 cup gluten-free pancake and waffle mix
- 1/2 teaspoon cinnamon
- 1/2 cup milk, divided (or 1/4 cup yogurt plus 3 tablespoon milk)
- 1 egg
- 1/2 teaspoon vanilla
- 1/2 cup apple butter
- 1 tablespoon ground flaxseed
- 2 tablespoon almond butter, optional
- 2 teaspoon maple syrup, optional
Instructions
- Measure dry ingredients into a medium sized bowl.
- Add apple butter, 1/4 cup of the milk, egg, and vanilla, and mix well with a whisk or fork until no dry bits remain.
- Add 2-4 tablespoon more milk, one tablespoon at a time and mix until you have a thin batter for scooping or pouring.
- Spoon or pour batter onto greased pan or griddle over medium heat.
- Wait for bubbles to form near edges before flipping; check underneath for golden color before it gets burnt. Do not press down with your spatula, as this will ruin the fluffy consistency.
- Serve 2 pancakes topped with 2 tablespoons of almond butter for additional protein and 2 teaspoons of maple syrup if desired.
