Whole wheat almond milk honey-sweetened pancakes with sauteed apple topping

Did you ever wake up and think, “Man alive, I could really go for some pancakes!”?  I did this morning and let me tell you, gentle readers, the craving took hold like nothing I’ve felt in months.

(Haha…morning.  I should clarify.  I woke up at the bright and early hour of about 11:30AM, which is still technically morning.  However, by the time I got myself coherent enough to turn on the stove, it was well past noon.  So, I suppose this meal was technically lunch.)

I don’t do Bisquick anymore.  It’s loaded with salt and makes everything taste the same.  I’m pretty proud of the fact that I’ve been making pancakes from scratch for the past five years or so.  It’s super easy to do; certainly it isn’t any more difficult than mixing Bisquick.  And pancakes made from scratch are generally made with fresher ingredients, and therefore are probably better for you.

The healthfulness of these pancakes, however, is completely obliterated and nullified by the sauteed apples, which are loaded with brown sugar and butter. The way I figure, though, I came out even.

Whole wheat almond milk honey-sweetened pancakes with sauteed apple topping


  • 1 cup whole wheat flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons honey
  • 1 cup almond milk
  • 2 tablespoons oil (canola, safflower…whatever strikes your fancy or whatever you have lying around)
  • 1 large egg

Preheat oven to 250°F.  Have an oven-safe plate and some foil ready – these will keep your pancakes warm while the rest finish cooking.

In a small bowl, combine flour, baking powder and salt.

In a larger bowl, whisk together honey, milk, oil and egg.  Add dry ingredients to wet mixture.  Stir just until combined.

Heat a large skillet over medium heat.  Melt a small amount of butter – just enough to coat the bottom of the pan.  Pour batter in by tablespoonfuls (I like using my large cookie scoop).  Cook until the surface of the pancakes begins to bubble and the sides just begin to brown.  Turn with a thin spatula.  Cook until browned on both sides.

Keep pancakes warm in the oven until ready to eat.

Sauteed apple topping:

  • 2 apples (any kind will do – this morning I used Crispins), sliced or cut into bite-sized pieces
  • 1/4 cup butter
  • 1/2 cup cold water
  • 1 teaspoon corn starch
  • 1/2 cup brown sugar, packed
  • 2 tablespoons cinnamon (This number is arbitrary – I usually just shake in as much as I feel like.  I encourage others to do the same.)

In a medium saucepan, melt butter over medium heat.  Add apples and saute until tender, about 6 minutes.

Combine water and corn starch.  Add this mixture, brown sugar and cinnamon to apples, stirring to combine.  Simmer for about 2 minutes, stirring occasionally, until the mixture has thickened.


1 Comment (+add yours?)

  1. Meg
    May 10, 2010 @ 14:46:29

    Um. Remind me to start randomly showing up at your place around noon — these look/sound fantastic! Anything with apple is A-OK by me.


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