Cinnamon pancakes full of spice and covered in apple pie topping. Could there be a more perfect fall breakfast?
Considering the wealth of fresh-from-the-garden produce that is available throughout the summer months, you might think a home cook such as myself would prefer the warm weather months above all else. But the truth is, I’m most in love with fall. Fall means pumpkin, apples, squash, and all the rich, warm pies, sauces, and baked treats that go along with it. Fall means I can turn on the oven and the burners, baking and simmering to my heart’s delight, completely free from that summer discomfort of heating up an already way-too-hot-and-humid kitchen.
So here is one of my favorites for one of those cool, brisk fall mornings. These cinnamon pancakes are healthy, made with whole wheat flour, low-fat milk, yogurt, and fresh apples. But they’re also full of flavor with all the cinnamon and apple pie spices.
The “apple pie topping” is the real show stopper. Made with in-season Honeycrisp apples and the same cinnamon, brown sugar, and spices that go into the pancakes, this sweet topping will fill your kitchen with the aromas of a freshly baked apple pie.
The best part: this recipe (so unlike a homemade apple pie) happens to be quick and quite effortless - ready in about 30 minutes. Perfect for a lazy fall weekend!
If you're loving on apple pie flavors as much as we are, please don't miss Erin's Apple Cinnamon Gluten Free Granola Recipe either!
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