Kendra's Treats

The last few weeks I’ve seen pumpkin recipes everywhere….and hardly any apple recipes! Don’t get me wrong, I enjoy pumpkin baking as much as everyone else, but can apples get some love too? 😉 I’ve been wanting to make apple butter pancakes for quite a while now – probably since last fall – and I finally made some this morning. They were all I had hoped they would be and more…haha. No, seriously. They were delicious! I used a homemade sweet cider apple butter but any apple butter should work. (As you can see, my apple butter was slightly chunky.) I used white whole wheat flour and added some oat bran because I love the combination of oats and apples. I also love the slight crunch you get from the oat bran, but if you don’t have oat bran you could substitute quick oats, wheat bran, or just omit it altogether and reduce the milk slightly. I topped mine with more apple butter and some warm maple syrup. I can’t think of a better way to start the weekend! =) Enjoy!

Apple Butter Pancakes
1 cup white whole wheat flour
1/4 cup oat bran*
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup apple butter
1 cup buttermilk (or milk + lemon juice)
1 egg
1 tsp vanilla
1/2 tbsp vegetable or canola oil

1. Combine flour, oat bran, cinnamon, baking powder, salt and baking soda in large bowl and whisk to combine. In separate bowl or measuring cup combine the apple butter, buttermilk, egg, vanilla, and vegetable oil.
2. Add wet ingredients to dry ingredients and mix until just combined. Heat nonstick skillet or griddle over medium heat. Pour batter onto preheated skillet or griddle using a 3 tbsp scoop. When edges begin to bubble, flip and cook until remaining side is brown. Serve with apple butter and maple syrup.

Makes about 12 pancakes.
Notes: If you don’t have oat bran on hand you could substitute oatmeal, wheat bran, or you could just omit the oat bran and reduce the amount of buttermilk.