KCC Cinnamon Apple Pancake Sandwiches

Cinnamon Apple Pancake Sandwiches

by Jodie Fitz

Great breakfast filler that you can have made ahead of busy days.

2 apples

1 ¾ cups PICS flour, unbleached

½ teaspoon PICS sea salt

1 tablespoon PICS baking powder

1 teaspoon PICS cinnamon

1 cup PICS milk

4 oz. PICS cinnamon applesauce

3 tablespoons PICS brown sugar

1 PICS egg, large

1 teaspoon PICS vanilla extract

Nonstick cooking spray

Peanut butter

Wash, peel, core and dice one apple into small pieces.  Set it aside

Add the flour, sea salt, baking powder and cinnamon into a bowl.  Stir the dry ingredients together so that the ingredients are evenly distributed.

 Add the milk, cinnamon applesauce, brown sugar, egg and vanilla extract to the dry ingredients.  Hand whisk the ingredients together.

Fold in the diced apples.

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.

Lessons for Children when making this recipe;

  • Measuring ingredients
  • Leveling dry ingredients
  • Whisking
  • Dicing
  • Spreading
  • Slicing
  • Knife safety
  • Griddle Safety
  • Pancake Flipping
  • Following directions




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