It’s the most wonderful time of the year: BACK TO SCHOOL! 🙂
I love summer and everything that it brings, but by the end, I am ready to be back on a schedule, have an earlier bedtime, and separate my kids so that the fighting can stop.
To kick off this school year, my goal is to have some different breakfast options besides just cold cereal. For the past few weeks, whenever I made pancakes or waffles, I will double the recipe and then freeze the extras for a busy school morning.
We made this recipe the other day and the kids scarfed them down. The cinnamon flavor is perfect and one of my kids just ate it plain because she didn’t think it needed syrup.
So tomorrow before I send them out the door for their first day, I will fill them up with these pancakes!
2 cups finely diced apples (I used Granny Smith apples- I even kept the skins on)
2 1/2 cups flour
2 1/2 teaspoons baking powder
2 teaspoons cinnamon
2 tablespoons sugar
1/4 teaspoon nutmeg
1/4 teaspoon cloves (optional)
In a large bowl, mix together melted butter, applesauce, eggs, milk, vanilla and shredded apple. Add in flour, baking powder, cinnamon, sugar, nutmeg, and cloves and stir until just combined.
Preheat a griddle or frying pan over medium heat. Scoop about 1/4 cup onto the hot surface and let cook for a couple of minutes on each side, flipping half way through. Best if served warm, topped with butter, maple syrup, and a sprinkle of cinnamon.