Apple Pancakes | Recovery Food

October 22, 2012

As a kid one of my favorite weekend activities was going to Apple Hill as a family. The day itself was fun - we'd pile into the car, head out to a few apple ranches, eat apple doughnuts, drink apple juice, see the animals - but the day after was also something special. My dad would buy a large box of freshly picked apples and that always meant the same thing - the next morning he would make his famous apple pancakes. I don't know what made them so good, I can't recall him putting anything out of the ordinary in them...perhaps it was the ritual that makes them so memorable. To this day whenever I eat apple pancakes I'm transported back to those fall mornings, all of us kids crammed around the table, and my dad flipping pancakes like a pro. 

These pancakes also served another, very important purpose this weekend: they provided much needed recovery nourishment. We hung out with our cutie pie nephews overnight, and man, those kids tired. us. out.  

I've never been so tired. Ever.  

Things I've learned over the past 48 hours: 

I need to learn how to draw animals. Thank God Matthew can draw anything. This activity is a lifesaver. 

The boys, watching The Incredibles, all snuggled up - makes this girl swoooooooon. 
Aren't they adorable?

This little guy is CUTE. This little guy also has the power to never let you sleep again. 
This photo is brought to you by 4:45 a.m. 

-> Parents everywhere - I salute you. <-

And finally...these pancakes channel the best of fall. They are lemony, appley, and have a hint of vanilla. 
They are dang good and should be made immediately! 

// Apple Pancakes //
Yields approx 12 pancakes
Adapted from Smitten Kitchen

The Essentials:
1 cup whole wheat flour
1 cup all purpose flour
2 eggs
1 1/2 cups milk (almond, soy, etc)
1 tsp baking powder
1/2 tsp salt
1/4 cup sugar
Zest of 1 lemon
1 tsp vanilla
2 - 3 large tart apples, peeled and grated (I used one monstrous honey crisp apple)
Coconut Oil for pan
Syrup/Butter/Jam/Topping of choice

Whisk eggs, vanilla and milk, set aside. Combine dry ingredients; add wet ingredients. Add lemon zest. 

Heat pan over medium heat - I used a large nonstick stainless steel, but feel free to use a non-stick if that's your preference. 

Add coconut oil and heat for about 30 seconds. Dollop batter into pan - I fit 3 pancakes to a batch. 

Flip, cook until golden. You know the drill. 

We were out of syrup and homemade raspberry jam it was. It was delicious! Top with whatever you please. 

*These also freeze wonderfully for mid-week breakfasts...

1 comment

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