Sunday, February 02, 2014

Apple Split Pancake

Apple Split Pancakes
1/3 cup whole wheat flour
1/2 Tablespoon ground flaxseed
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup applesauce
1/4 cup milk of choice
1 Tablespoon coconut oil
1/2 teaspoon vanilla extract
handful blueberries, fresh or frozen

Heat a little oil in a small frying pan over medium heat. In a small bowl, stir together the flour, flax, baking powder, and cinnamon. Stir in the applesauce, milk, oil, and vanilla. Pour the mixture into the prepared pan. I just made one large pancake, but several mini ones would also work. Sprinkle the blueberries over the batter. Cook for a few minutes until golden, then flip and cook again. Flip over onto a plate to serve blueberry-side up. Garnish as desired. 

I love breakfast, in case that wasn't obvious by now! I don't mind taking a little extra time and effort in the morning to try a new recipe and make something a little special for myself. I especially like these recipes that make individual servings - not because I don't enjoy sharing, but usually everyone fixes their own style of breakfast in the house. That's perfectly fine, and I like hearty, well-rounded breakfast like this one. I call this an apple split pancake because I got the idea from a banana pancake topped with cherries and chocolate chips. Instead, this is a pancake made with applesauce and topped with blueberries. A single pancake doesn't take as long to make as you may think, and makes for a warm, yummy breakfast. Top it with some Greek yogurt and fruit/nuts to add some protein or spread it with almond butter and enjoy with a glass of milk, for an easy breakfast that includes all four food groups. 

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