Great breakfast filler that you can have made ahead of busy days.
1 ¾ cups PICS unbleached flour
1 cup PICS milk
1 PICS egg
4 oz. PICS cinnamon applesauce
3 tablespoons PICS brown sugar
1 tablespoon PICS baking powder
1 teaspoon Full Circle vanilla extract
1 teaspoon Full Circle organic cinnamon
½ teaspoon sea salt
PICS nonstick cooking spray
PICS peanut butter
Wash, peel, core and dice one apple.
Whisk together the flour, milk, egg, applesauce, brown sugar, baking powder, vanilla extract, cinnamon and sea salt together. Fold in the diced apple.
Cook the pancake batter in a griddle-style pan coated with nonstick spray over medium heat until both sides are golden brown and the inside is fully cooked.
Wash, core and slice the additional apple. Create a breakfast pancake sandwich with peanut butter and apple slices.
Time Saver: Make the pancakes on a weekend. Let them cool completely. Wrap each one individually in parchment paper or waxed paper. Place each individually wrapped pancake in a freezer bag or container. Take them out and toast them on busy weekday mornings.
Gluten Free: Swap the flour for gluten free 1 to 1 flour options.
Peanut Allergy Alternatives: Swap the peanut butter for WOWButter® found in the allergy friendly aisle at your Price Chopper/Market 32 Supermarket.
Dairy Free: Try making this recipe with either rice milk or almond milk.