“I’m your typical savory breakfast girl,” she says and then posts a picture of sweet, succulent, and sexy pancakes.
I’ve always been a bit of an oxymoron, and apparently I still refer to myself as a girl, even though my actual age dictates otherwise. Perhaps I am just young at heart. Yeah, that sounds good and also more in line with my maturity level. Let’s go with that.
Back to breakfast. During the work week my morning meals, because there is multiples, generally consists of a fruit filled smoothie followed a few hours later by some homemade granola and a dollop of Greek yogurt. If I’m out of granola, which appallingly does happen from time to time, I’ll ingest more fruit, some kind of bread with butter, or maybe even some cheese. Last week, I snuck in a Red Velvet Cupcake so I’m fairly flexible with second breakfast.
Weekends are different. When I’m home with unlimited time and access to a stove, I’ll go with some form of eggs, a side of spuds and wallop of fruit. If we go out for breakfast, I barely even look at the sweet side of the menu. Instead, I stick with the classics: omelets, huevos rancheros, scrambled egg wraps with some kind of potato. I also get a mimosa too if the restaurant is right. Weekend breakfasts are my jam, not to be confused with actual jam.
The Hubby on the other hand is a pancake man through and through. He’d eat them all day, every day if you let him or really if you just made them for him. He’s pretty agreeable and will happily consume whatever is put in front of him, even foods he generally dreads, like avocados and artichokes. I know, I know, it breaks my heart too. The funny thing is he goes back for seconds when artichokes are involved.
I’m not a gambling gal, but when we go out for breakfast, I’d wager money the man will order pancakes. Every. Single. Time; Blueberry if they’re available or Peanut Butter if we’re at Sweet Melissa’s. He doesn’t like to share either, although I always manage to snag one bite, even if it comes with a lot of eye rolling and possessive pancake behavior. He gets territorial about his food. I suspect it’s because I hardly ever make pancakes at home.
There is one exception to my sorry and sad pancake ways, two now if you factor in today’s post.
My blogging buddie, Heather, has the best recipe for Zucchini Bread Pancakes around town; considering there’s a lot of distance between Cleveland and Nashville, that’s a lot of towns. It’s also the reason I stockpile shredded zucchini in the summertime. I store it in my freezer because come winter, I want these lovely little gems on the regular. Yes, they even trump eggs.
They’re also so very fluffy, which is why I used her recipe as a base for these Healthy Apple Pie Pancakes with Warm Maple Syrup.
Why mess with perfection, ignoring the whole replacing zucchini with sweet, juicy apples bit.
It’s Fall; we should be eating apples. It’s only right, and made even more so when it comes in pancake form and is reminiscent of your favorite apple pie. Since I just made my own apple pie, crust and all, mere weeks ago, I get to say this.
These puppies are packed with shredded apples and then topped with more chopped fruit and toasted walnuts to up their nutritional goodness. Also, different textures make things tasty. They come together easily and make a mean weekend breakfast, in the best of ways. They also keep my Hubby happy, and I do like to indulge him from time to time, if only so I can continue to sneak bites of his food.
- 1 cup AP Flour
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/4 tsp. Salt
- 1 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- 1 Tbsp. Raw Sugar
- 1 Egg, whisked
- 1 tsp. Vanilla Extract
- 1 Tbsp. Coconut Oil
- 1/4 cup plain Greek Yogurt
- 3/4 cup plain Almond Milk
- 1 cup shredded Apple plus 1/2 cup chopped Apple for garnish. Roughly 2 medium apples.
- Lemon Juice, just a squirt to keep apples fresh (optional)
- 1/4 Walnuts, toasted and chopped*
- 1/2 Tbsp. Butter
- 1/2 cup Maple Syrup
- Combine the dry ingredients from the flour through to the sugar, in a medium-sized bowl.
- In a separate bowl, mix together the wet ingredients, from the egg through to the shredded apple.
- Add wet ingredients to dry ingredients and stir until just combined, being careful not to over-mix.
- Allow the batter to rest for 5-10 minutes for full pancake fluffiness.
- While your batter is resting, chop your remaining apple for garnish. Sprinkle with lemon juice to keep fresh. Toast the walnuts in a small, dry skillet over medium heat, for a few minutes, tossing often. Combine the butter and maple syrup in microwave safe cup and then heat in the microwave for 30 seconds until warm. Stir before serving.
- On the stove, bring a cast iron or non-stick skillet to medium heat. Using a spatula, spread a splash of olive oil, a pat of butter, or your greasing agent of choice, around the skillet.
- Scoop batter into skillet, a quarter cup per pancake, and cook approximately 3-5 minutes per side. The batter will bubble when its time to flip the pancake and the cooked side will be golden brown.
- Top completed pancakes with the chopped apple, the toasted walnuts and the warm maple syrup.
What’s your favorite pancake topping? Are you a sweet or savory breakfast girl (or guy)?