Apple-Cinnamon Pancakes with Peanut Sauce

Sometimes a pancake craving hits, and there is nothing to do but listen! I consulted a few different recipes online to get an idea of critical ingredients for making pancakes from scratch (i.e. ratio of baking powder to baking soda, etc.). Most pancake recipes out there make enough for 10 servings, and although I could easily pack away 10 servings of pancakes, I knew I should steer clear of that option since I am only one person. Here’s the nutrition-packed single-serving pancake arrangement that I developed:

Ingredients

– 1/2 Tbsp canola oil for the pan (or use cooking spray)

– 2 Tbsp instant plain corn grits (I got several packets of these from a hotel breakfast buffet earlier this year and dumped them all into a jar for storage!

– 2 Tbsp whole wheat flour

– scant 1/4 tsp baking soda

– 1/2 tsp baking powder

– dash salt

– 1/2 tsp cinnamon; 1/4 tsp ground cardamom; 1/4 tsp ground ginger

– 1 small apple, chopped

– 1 tsp vanilla

– 1 egg

– 1 Tbsp canned pumpkin

– 1/4 cup nonfat plain yogurt, divided

– 3/4 Tbsp peanut butter

– optional: 1 cup chopped fruit for additional topping

Directions

1. In a small covered saucepan with a teeny bit of water, steam chopped apples over low heat until tender. Let cool.

2. Meanwhile, mix together dry ingredients (grits through spices). Separately, mix vanilla, egg, pumpkin, and 2 Tbsp yogurt.

3. Mix dry and wet ingredients together. When apples have cooled, add them to the mix.

4. If you want chunky pancakes, skip this step. If you’re in the mood for smooth pancakes, whip out your trusty immersion blender, immerse it in the mixture, and blend away!

5. Heat canola oil (or cooking spray) in a large non-stick pan over medium heat.

6. Pour batter in pan in pancake-sized circles. I made 7 pancakes from this recipe, about 2-3 inches in diameter.

7. When the pancakes start to bubble on top, use a spatula to flip them.

8. Cook pancakes another 2-3 minutes, lowering heat if necessary, until done in the center.

9. To make sauce, mix peanut butter with remaining 2 Tbsp yogurt.

While I made the peanut sauce, I kept the pancakes toasty on a cooling rack that I placed in the warm oven. (I hate piling pancakes on a plate before they’re ready because they always sweat into each other and get too soggy!)

Topped with peanut sauce:

And topped with optional chopped fruit:

P.S. If you’re at all worried about eating seven pancakes with peanut butter sauce all by yourself, here are the impressive nutrition facts for the entire recipe (minus optional fruit topping): 387 calories, 18 g fat, 43 g carbs (8 g fiber, 6 g sugars), 15 g protein.