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Healthy Mini Apple Pancakes

Delightful and wholesome mini pancakes infused with sweet apple bits and a splash of cinnamon, perfect for family breakfasts.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup whole wheat flour Can substitute with all-purpose or almond flour.
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup unsweetened applesauce Can substitute with mashed bananas or pumpkin puree.
  • 1 cup almond milk Any plant-based milk is fine.
  • 1 tablespoon honey or maple syrup Optional, for sweetness.
Additional Ingredients
  • 1 apple diced
  • 1 tablespoon coconut oil or cooking spray For frying.

Method
 

Preparation
  1. In a large bowl, whisk together the whole wheat flour, baking powder, cinnamon, and salt until combined.
  2. In another bowl, combine the unsweetened applesauce, almond milk, and honey or maple syrup (if using). Stir until blended.
  3. Gradually pour the wet mixture into the dry ingredients, stirring gently to combine. Avoid over-mixing; some lumps are okay!
  4. Gently fold in the diced apple, ensuring they are evenly dispersed throughout the batter.
Cooking
  1. Heat a skillet over medium heat and add coconut oil or cooking spray to coat the pan.
  2. Use a tablespoon to drop batter onto the skillet, forming small, round pancakes. Cook for 2-3 minutes or until you see bubbles forming and the edges look set, then flip and cook for an additional 1-2 minutes on the other side until golden brown.
  3. Remove pancakes from the skillet and repeat with the remaining batter. Serve warm with your favorite toppings!

Notes

These pancakes can be stored in an airtight container for up to 3 days or frozen for up to a month. Reheat in the toaster or microwave.