They say breakfast is the most important meal...
An Apple Peanut Pancake is scrumptious.
Trust me.
After years of staring down those sugary-buttery-super-sized apple pancakes at breakfast restaurants, I finally found my apple pancake bliss. Honestly, if you add peanut into the picture, it improves the whole shot. This pancake will impress guests, or your live in companion
Ingredients:
Pancake
3 sm. gala apples
1 Tbsp. butter
2 tsp. splenda
1 tsp. nutmeg
1 tsp. cinnamon
3 eggs
1/4 c. non-dairy milk
2 tsp. brown sugar
1/2 tsp. sea salt
1 tsp. baking powder
1 tsp. vanilla extract
1/4 c. peanut flour
1/4 c. whole wheat flour
Peanut Syrup
2 Tbsp. half and half (or other milk)
1 Tbsp. real maple syrp
1 Tbsp. chunky peanut butter
*serves 4, about 300 calories per serving (excluding calories in the fruit, you don't need to feel guilty about apples).
Directions:
1. Heat oven to 350 degrees Fahrenheit and spray a pie pan with cooking spray.
2. Chop apples into slices no thicker than 1/4 inch, ideally about 1/8 inch.
3. Melt butter in a pan over medium heat and add apples, cinnamon, nutmeg, and splenda (or sugar).
4. Nudge the apples every 30 seconds or so for 5 to 10 minutes. They should begin to release juices and are done when sticky and slightly browned.
5. Put the remainder of the pancake ingredients into a blender. Blend for 30 seconds. (You can do this part by hand, make sure to sift the flours).
6. Put the apples into the pie pan and scrape all the juices with them.
7. Pour the batter from the blender on top of the apples and bake for 30 minutes, or until pancake passes the push test.
8. In the same pan used for the apples pour half and half and heat on low/medium.
10. Whisk in maple syrup and peanut butter until sauce is smooth.
11. Turn off stove and allow to rest and thicken.
12. Once pancake is fully cooked, allow to sit for a few minutes before plating with sauce overtop.
You're welcome. :)
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