I apologize for not having updated the blog recently. My parents were here for an all-too-brief visit, so I didn’t have much time for blogging. Though I’m sad to see my parents go, I am happy to get the chance to post the recipes I’ve made recently–before I completely forget them!

For Sunday morning breakfast, I made pancakes with a twist–or, rather, a swirl. This is my standard pancake recipe with chopped walnuts added to the batter and a touch of apple-cinnamon swirled onto the top. This recipe serves only 3 very hungry people, so consider doubling or tripling it if you’re feeding a crowd.

Print 5 from 3 votes Add to Recipe BoxGo to Recipe Box Apple-Cinnamon Swirl Pancakes Kids find these cinnamon swirl pancakes fun to eat. Prep Time 10 minutes Cook Time 25 minutes Total Time 35 minutes Servings 3 Author Susan Voisin Ingredients Pancake Batter: 1 1/4 cups unbleached flour 1 1/4 cups unbleached flour

2 tablespoons sugar 2 tablespoons sugar

2 teaspoons baking powder 2 teaspoons baking powder

3/4 teaspoon salt 3/4 teaspoon salt

1/8 teaspoon cinnamon 1/8 teaspoon cinnamon

1 1/3 cups almond milk or soymilk 1 1/3 cups almond milk or soymilk

1/2 tablespoon egg replacer powder* mixed with 2 tablespoons water 1/2 tablespoon egg replacer powder* mixed with 2 tablespoons water

1/4 cup chopped walnuts optional, but good 1/4 cup chopped walnuts optional, but good Cinnamon-Apple Swirl Batter: 2 tablespoons prepared batter above 2 tablespoons prepared batter above

2 tablespoons natural apple sauce 2 tablespoons natural apple sauce

1 teaspoon cinnamon 1 teaspoon cinnamon Instructions In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon. Add almond (or soy) milk and egg replacer mixture and stir just until flour is moistened. (For thicker pancakes, use only 1 cup milk.) Let the batter rest for 5 minutes while the skillet heats.

While the batter is resting, combine all of the "swirl" ingredients, using 2 tablespoons of the prepared batter.

Heat a non-stick griddle or skillet (sprayed lightly with non-stick spray) over medium heat until a drop of water sizzles. Gently stir the walnuts into the batter. Pour batter by scant 1/4 cupfuls onto hot griddle. Immediately drizzle the cinnamon-apple batter over the top of each pancake in a swirl pattern. Cook until tops are bubbly and bubbles burst; edges will look dry. With a pancake turner, turn and cook until undersides are golden. Place on a warm platter; keep warm.

Repeat until all batter is used, brushing griddle lightly with canola oil, if necessary, to prevent sticking. Serve pancakes with syrup or other topping as desired. Notes *I used Ener-G brand Egg Replacer but you can also use homemade. Nutrition (1/3 of batter with walnuts): 344 calories, 64 calories from fat, 7.6g total fat, 0mg cholesterol, 948mg sodium, 180.6mg potassium, 61.3g carbohydrates, 3.6g fiber, 12.6g sugar, 8.7g protein. Nutrition Facts Apple-Cinnamon Swirl Pancakes Amount Per Serving (1 serving without walnuts) Calories 280 Calories from Fat 9 % Daily Value* Fat 1g 2% Sodium 948mg 41% Carbohydrates 60g 20% Fiber 3g 13% Sugar 12g 13% Protein 7g 14% * Percent Daily Values are based on a 2000 calorie diet. Tried this recipe? Post a photo to Instagram and tag @susanffvk

Check out these other delicious pancakes and waffles:

Golden Spice Pancakes

Gluten-Free Pumpkin Waffles

Fat-Free Pancakes or Waffles











