The holidays are here- only a week until Thanksgiving! I’m taking time this week to get the house clean and organized so that the rest of my holidays can go smoothly. Luckily last week I did some cooking so we will have some food while I clean!
I made these pancakes with the apple topping for dinner one night- because sometimes breakfast for dinner is just easier! I added a little bit of healthy stuff to our pancakes so that it would seem better to have as a dinner. Usually I also add chocolate chips or peanut butter chips but they wouldn’t go well with the apple topping this time! I also wished I had some caramel sauce instead of my maple syrup but it was amazing with out it!
- 3 1/2 Cup Flour
- 1/4 Cup Sugar
- 2 Tbs. Baking Powder
- 1/2 tsp. Salt
- 2 tsp. Ground Flax Seed (optional)
- 2 Eggs
- 2 Cup Milk
- 1/2 Cup Shredded Zucchini or Squash
- 1/2 Cup Water
- 1/4 Cup Canola Oil
- 1 1/2 Cup Chocolate Chips (optional, not shown)
- Mix the dry ingredients.
- Take the water and the shredded zucchini and blend it in your blender until it is the constistancy of milk. I use the whole juice button. If you want to leave out the zucchini juice just add an extra cup of milk instead.
- Add the liquid ingredients to the dry ingredients, mix well.
- If adding chocolate chips mix them in by hand.
- Set the skillet at 350 degrees if electric, or medium if it’s on the stove. Pour the pancake batter onto your hot skillet and flip when bubbling. Let them cook on the other side for a couple of minutes, each side should be a golden brown.
The Apple Topping is hard, because I didn’t really measure anything. It is easy to put together though if you can sprinkle on spices! I I used honeycrisp apples. They were huge! I only used two apples but it made a ton. I also cooked them in the slow cooker, but they could be cooked in the oven while you are making the pancakes.
Peel and cut up apples, remove core. Add some lemon juice to your bowl. Toss the apples around so that the lemon juice is spread over all of them. Sprinkle on a little bit of nutmeg and a generous amount of cinnamon and sugar on the apples. Cook in the slow cooker on low for about 3 hours or in the oven until they are easy to poke though with a fork.
We also topped these off with homemade Maple Syrup- I try to keep some in the fridge all the time but it does only take 10 minutes to make!