Gingerbread Apple Pancakes

Indulge in the aromatic warmth of autumn with these light and fluffy Gingerbread Apple Pancakes. By utilizing nutrient-dense whole wheat flour and replacing refined fats with unsweetened applesauce, we

Ingredients

• 1 cup all-purpose flour
• 1 1/4 cups whole wheat flour
• 1/4 cup packed brown sugar
• 2 tsp. baking powder
• 1 tsp. ground ginger
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 eggs, lightly beaten
• 1 1/2 cups non-fat buttermilk
• 3 Tbsp unsweetened applesauce

Instructions

1. Whisk Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, whole wheat flour, brown sugar, baking powder, ginger, cinnamon, nutmeg, baking soda, and salt. Create a well in the center of the mixture.
2. Prepare Wet Base: In a separate medium bowl, whisk together the eggs, non-fat buttermilk, and unsweetened applesauce until smooth.
3. Combine: Pour the wet ingredients into the well of the dry ingredients. Stir until just combined; the batter should remain slightly lumpy to ensure a light, airy texture.
4. Heat and Pour: Lightly grease a skillet or griddle and set over medium heat. Spoon approximately 1/4 cup of batter per pancake onto the hot surface.
5. The Flip: Cook for roughly 2 minutes or until bubbles form on the surface and the edges appear dry. Flip and cook for an additional 1-2 minutes until golden brown.
6. Garnish and Serve: Serve warm, topped with fresh apple slices and a light drizzle of pure maple syrup.