Apple Crisp Pancakes!

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




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