Apple cinnamon pancakes are delicious and have arrived just in time for apple picking season.  They can be made ahead and kept in the freezer.  Apple Cinnamon Pancakes can be turned into a sandwich for breakfast or lunchbox packing.

Apple Cinnamon Pancakes turned Pancake Sandwich

Need new breakfast ideas?  Have a picky eater that doesn’t like traditional sandwiches? This recipe just might be part of your solution.

Check out my Apple Cinnamon Pancakes.  Not only are they DELICIOUS they have a whole lot of built in benefits.  These pancakes, well almost any pancake, can be made ahead and frozen on the weekend, which is transformational on busy mornings.  You just take them out, heat them up for a delicious breakfast and go on with your day with very little mess and no fuss!  

Okay, but here’s the best part of this recipe, these pancakes can be turned into a delicious pancake sandwich with peanut butter, or WOWButter®, which takes breakfast to a whole new level.  And, if you have a child who doesn’t like traditional sandwiches, but likes pancakes, this becomes a great lunchbox pack.  Of course, they don’t have to be a non sandwich eater to enjoy this yumminess…

Apple Cinnamon Pancakes

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Ingredients

• 1 apples
• 1 ¾ cups flour, unbleached
• 1 cup milk
• 1 egg
• 4 oz. cinnamon applesauce
• 3 tablespoons brown sugar
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon sea salt
• Nonstick cooking spray

Instructions

Wash, peel, core and dice the apple.

Whisk together the flour, milk, egg, applesauce, brown sugar, baking powder, vanilla extract, cinnamon and sea salt 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.

Notes

Simply wash, core and cut an apple into thin slices.  Use the pancakes like bread, spread a thin layer of peanut butter on one side of two pancakes.  Add the thinly sliced apples to the center.  Close the sandwich, cut in half and enjoy!

Wait!  Did you need this peanut free?  

I’ve got you covered!  Swap the peanut butter for WOWButter®; it’s a peanut and tree nut free peanut butter alternative.  You can find it in the allergy friendly aisle at your Price Chopper/Market 32 Supermarket.  

Did someone say freeze ahead?

I did!  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 airtight container and pop them in the freezer to make your weekdays easier!

The Reheat!

All reheat is not created equal = TRUE STORY!  Toast them in the toaster or a toaster oven or in an oven, but the microwave will make them soggy.  Blah, who wants a soggy pancake?

Need Gluten Free?

Simply swap the flour for gluten free 1 to 1 flour options.

Dairy Free? 

Try making this recipe with your favorite dairy free alternative, there’s so many great choices!  

Like this idea?  Want more?

Check out my Chocolate Peanut Butter and Banana Waffle Sandwich!  YUM, YUM, YUM!

You can freeze these waffles ahead and toast them on busy days jut like the pancakes = L-O-V-E having food prepped ahead.

Chocolate Waffle Sandwich Recipe