Recipes...!

Whole Wheat Apple Cinnamon Pancakes

With Apple Cinnamon Compote...!

What better way to start the day than with a plate of Pancakes or an early morning yoga session? Let's be real, pancakes are awesome in the morning. They are satisfying and delicious, but more often than not they are incredibly unhealthy. Being loaded with refined and bleached white sugar, inorganic eggs, and refined and nutrition free flour there is no way such pancakes can fuel the human body and leave one satisfied. Not to mention that pancakes are often sunk in a large amount of sugary syrup. "Just thinking about it gives me a headache" but these whole wheat apple cinnamon pancakes are the total opposite. They are made with non-GMO whole grain, whole wheat flour and naturally sweetened with fresh apple juice and shredded apples. They are incredibly satisfying and high in complex carbohydrates, vitamins and minerals, and dietary fiber. These pancakes are sure to keep one satisfied and feeling full longer.

In regards to substitutions, I have not tried any other way of making these pancakes. I'm looking forward to making them gluten-free by using certified gluten-free oat flour, but I have not yet done that and I am not sure how they will turn out. I'll be sure to inform you all when and if I do experiment with this pancake recipe. In the meantime I will continue to enjoy this whole-wheat version and I hope you do too. 

Pancake Batter

1/2 cup whole wheat flour

1/2 teaspoon baking soda

1/4 teaspoon aluminum free baking powder

1/8 teaspoon sea salt

1 teaspoon cinnamon

2 teaspoons raw apple cider vinegar

1/2 cup 100% pure apple juice 

1/4 cup shredded apple (optional)

In a bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Whisk to combine the dry ingredients. Then, add in your apple juice, shredded apples, and apple cider vinegar. You will notice that your batter will start to foam and form bubbles immediately after pouring in the apple cider vinegar. That is a chemical reaction happening between the baking soda and apple cider vinegar that acts as an egg replacement and binding agent. It also contributes to fluffy pancakes. You will also notice that your batter will be kind of foamy, but that's okay...just roll with it. Once your batter is ready begin to fry your pancakes. I used a flat non-stick skillet with a drizzle of extra virgin coconut oil to fry my pancakes. This recipe makes 5  1/4 cup pancakes. Meaning scoop your pancake batter using 1/4 cup and you will end up with 5 perfectly equal sized pancakes. When done frying your pancakes make your compote to eat with your pancakes instead of syrup.

Compote

2 apple wedges chopped 

2 teaspoons raw apple cider vinegar

1/3 cup filtered water

1 teaspoon raw honey ( sweetener of choice )

pinch cinnamon

In a small sauce pan add all the ingredients. Cook on medium to low heat until the apples are fork tender. Drizzle your mixture on top of your all ready made pancakes and......Enjoy!