As parents, we all know how important breakfast is, both for ourselves and our kids. Having breakfast within an hour of waking up gives us the energy we need to start the day, kick-starts our metabolisms, helps us focus and concentrate all morning, and can even control our appetites and cravings all day, preventing unhealthy snacking later (especially when breakfast includes enough protein). This, in turn, helps us to reach a healthier weight.
Making pancakes has become a fun morning activity that we do on weekend! The pancake recipe doesn’t require any special ingredients – just egg, flour, milk, butter and baking powder, and you top up with what you have in the house.
TIPS to MAKE PERFECT PANCAKES
To ensure fluffy, delicious pancakes I follow these tips
- Mix the dry and wet ingredients separately. – Mix the dry ingredients in one bowl and the wet in another bowl. Pour the wet into the dry.
- Just Barely Mix – You should still see some small and medium-sized lumps in the batter. If it is too smooth you risk your pancakes being dense. Add the apples and stir until just combined.
- Get the right heat – I find a medium heat is perfect for this pancake. This will vary depending on your stove. Make a small test pancake first to check the temperature. If the outside is scorched and the inside is still raw then turn down the heat.
- Wait for the bubbles – Flip the pancakes only once bubbles form on the top. The other side will cook quicker, cook until golden.
This recipe makes a dozen. There is no way that we can eat that many pancakes. No problem though! There are a couple ways to handle this.
HOW TO STORE APPLE PANCAKES
Apple pancakes are a great make-ahead food and they can be enjoyed cold or re-heated easily.  Allow the pancakes to cool to room temperature before storing.
- Refrigerating Apple Pancakes
- Once cool, store in an airtight container and refrigerate.
- Freezing Apple Pancakes
- Place the pancakes on a baking tray, so they are close together but not touching. Place in the freezer until frozen, around 30 mins. Then transfer to a freezable container.
You can re-heat apple pancakes, from frozen, in the
- Microwave (around 15sec for 1 pancake)
- Oven ( 350F/175C), place on a tray, cover with foil and heat for 10 mins.
The best way is eat what you can, and freeze the rest. This is what I normally do, because that means we can have pancakes any time. These pancakes take just a few seconds in the microwave to defrost.
These pancakes are the perfect grab and go breakfast, lunch, or snack for a toddler. Pancakes are easy to pack up and bring with you out, and these healthy pancakes are great to eat in strollers. They don’t drop crumbs everywhere, and they don’t leave behind sticky fingers. The pancakes themselves are also easy (and clean) for baby-led weaning.
Have you tried this recipe? I love to receive feedback! Please comment below or tag me on Instagram or Facebook.
Sunday Apple Pancakes
Ingredients
- 1/4 cup butter, melted
- 1 egg (you can use flax egg)
- 1 cup milk (you can use plant-based milk - almond milk/soy milk)
- 1 cup apple, shredded
- 1 1/4 cups all-purpose flour (1 mix whole wheat flour & white flour)
- 1 1/4 tsp baking powder
- 1/4 tsp ground cinnamon
- 1 tbsp white sugar (optional)
Instructions
- In a large bowl, combine butter, egg, milk and apple.
- In a separate bowl, sift together flour, baking powder, cinnamon and sugar.
- Stir flour mixture into apple mixture, just until combined.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
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