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Whole Wheat Apple Cinnamon Pancakes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

The entire family will love these Whole Wheat Apple Cinnamon Pancakes! They’re a healthier alternative to traditional pancakes, with nutritious whole grains that will keep you going for hours.

Course: Breakfast
Cuisine: American
Keyword: apples, cinnamon, pancakes, whole wheat
Author: Rachel (littlechefbigappetite)
Ingredients
Apple Cinnamon Compote
  • 2 apples, cores removed, diced into tiny pieces (I used Fuji)
  • ¼ cup maple syrup
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons coconut sugar*
  • 1 teaspoon cinnamon
Whole Wheat Pancakes
  • cup milk (I used almond milk)
  • 1 Tablespoon white vinegar or lemon juice
  • 1.5 cups white whole wheat flour
  • 2 Tablespoons coconut sugar*
  • 1.5 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 2 Tablespoons unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
Instructions
Apple Cinnamon Compote
  1. Combine compote ingredients in a medium saucepan. Place on the stove and turn the heat to MEDIUM. Once the mixture begins to sizzle, turn the head down to MEDIUM-LOW. Cook for 20 minutes, stirring every few minutes, until the apples are very soft.
  2. Remove from heat and cover to keep warm until ready to serve.
Whole Wheat Pancakes
  1. While the compote is cooking, prepare the pancake batter.
  2. In a large bowl combine the milk with the vinegar or lemon juice. Stir and set aside for 5 minutes to create a "sour" milk.
  3. In a medium bowl whisk together the white whole wheat flour, coconut sugar, baking powder, cinnamon, baking soda, and salt.
  4. Whisk in the eggs, cooled butter and vanilla extract into the large bowl with the milk. Then, slowly sift the dry ingredients into the wet ingredients and stir until most of the lumps have dissolved.
  5. Heat a large nonstick pan or griddle to MEDIUM heat. Spray the pan lightly with cooking spray. Once hot, add spoon ¼ cup batter per pancake onto the pan. Cook for 2-3 minutes or until the edges begin to bubble and the bottom browns. Flip and cook for an additional 2-3 minutes, until the pancakes are done.
  6. Serve warm with the Apple Cinnamon Compote.
Notes

Brown sugar can be used in place of coconut sugar.