Sunday, April 14, 2013

Anytime Pancakes {Apple Cinnamon Cranberry}

Sunday mornings are lazy. It's a time when my children can sleep in, I can get caught up on my laundry mountain, and make something a little more special for breakfast than the typical cold cereal. Lately I've been experimenting with do-it-ahead recipes such as baked oatmeal and over-night french toast that I just have to heat up in the morning and it's ready to go. One time-saving plus about this recipe is that it can be made into a mix that's super quick to throw together. Breakfast can be on the table in no time!

My good friends, Stephanie and Sarah ( published the original recipe for these pancakes in their cookbook Give Them Something Better, and they've given me permission to post it with my adaptations. 

1 cup whole wheat flour
1 cup unbleached white flour
1/2 cup cornmeal
1 Tb. baking powder
1/2 tsp. salt
scant 1/2 tsp. cinnamon
1 1/3 cup water
2/3 cup soy, almond, or coconut milk
1/4 cup oil
2 Tb. brown sugar
1 Granny Smith apple, peeled and grated
Dried Cranberries (opt.)

Whisk together dry ingredients in a medium bowl. In another medium bowl, combine wet ingredients (including grated apple and brown sugar). Stir together wet and dry ingredients to form a batter. Heat a skillet over medium-high heat (you can spray the pan with cooking spray or drizzle a small amount of oil on the pan, too). Using a ladle or 1/3 cup measurement, pour batter onto skillet, sprinkle a few dried cranberries decoratively over the surface, and cook until the pancakes are golden brown on both sides, about 3-5 minutes. 

Yield: Varies depending on desired size of pancake! :0) I made 9-10 medium sized pancakes. 

If you have any leftovers, pop them in a ziploc bag and refrigerate them. When you are ready to use, simply place 1-2 on a plate and microwave them for about 20 seconds on each side. Optional Toppings: margarine, peanut butter, pure maple syrup, applesauce, thickened fruit, etc... The possibilities are endless. 

Enjoy this hearty breakfast.

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