In case you couldn’t already tell, I really like pancakes. And if I may toot my own proverbial horn, this morning’s flapjacks were the bomb.
Cue Apple Crisp Pancakes. Ta-da!
These babies were apple-y sweet with just a hint of crisp streusel topping in each bite. Mmm…
Apple Crisp Pancakes
- 1/4 cup white whole-wheat flour
- 1 stevia packet
- 1/4 teaspoon cinnamon
- Pinch salt
- 1/2 teaspoon baking powder
- 1/2 flax egg (1/2 T ground flax and 1-1/2 T water)
- 1 tablespoon canned pumpkin
- ~1/4 cup almond milk
- 1/4 small apple, diced small
For the Streusel Topping
- 1 tablespoon quick oats
- 1/2 teaspoon Earth Balance spread
- 1 teaspoon brown sugar
In a small bowl, prepare streusel topping by mixing oats, Earth Balance and brown sugar. I like to use my hands to combine well. Set aside.
In a bowl, mix together flour, stevia, cinnamon, salt and baking powder. Add in pumpkin, flax “egg” and enough almond milk to bring to desired consistency, about 1/4 cup. Fold in apples. Pour pancakes onto a lightly-greased skillet or griddle and sprinkle streusel over top. Tap lightly to ensure the topping stays on the pancakes and doesn’t come flying off when you flip them. 🙂 Cook until golden brown on both sides.
Serves 1. Calories: 202 Fat: 4.7g Carbohydrates: 33.7g Fiber 6.3g Protein 6g