A homemade cinnamon-spiced pancake recipe with an apple cinnamon topping.
A good old-fashioned pancake recipe designed to fill you up on those cold weekend mornings. The pancake batter is spiced with cinnamon and nutmeg, cooked to fluffy perfection, and then topped with a cascading avalanche of hot, spiced apple cinnamon topping.
It was kind of an unplanned Sunday breakfast, so I don’t have many pictures. But trust me. It was delicious and does not disappoint. The recipe is also open to a lot of interpretation, so use what is on hand. For example, I recommend granny smith apples, but that’s only because I had a few laying around the kitchen. Their tartness paired perfectly with the spice of cinnamon and nutmeg, along with caramely brown sugar and syrup. But feel free to play around with other apple varieties. When making the batter, I also advocate using chickpea flour over regular all-purpose, but that’s just because I want my hotcakes to fill me up, without being just a carb-overload. I mean, look at the numbers. One cup of chickpea flour has 10 grams of fiber and 20 grams of protein! (And then go look at the numbers for traditional pancake batter).
Time You Need
- ~10 minutes prep
- ~20 minutes cooking
- Yields: 4 large flapjacks
What You Need
For the apple cinnamon topping:
- 3 Granny smith apples, peeled, decored, and diced (* or apple of choice)
- 2 tbsp of butter
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 cup of lite syrup
- 2 tbsp brown sugar
For the cinnamon pancakes:
- 1 1/2 cups of chickpea flour
- 1 1/2 cups of milk
- 1 egg
- 1 tsp corn starch
- 3 tsp baking powder
- 1 tsp salt
- 1 1/2 tbsp brown sugar
- 1 1/2 tsp cinnamon (more or less to taste)
- 1 tsp nutmeg
What You Do
For the apple cinnamon topping:
- In a small saucepan over medium heat, melt butter.
- Then add apples and seasonings and stir together.
- Stir in brown sugar and syrup. Bring to a simmer while continually stirring.
- Let simmer for about 8-10 minutes, or until apples begin to soften. Reduce heat low and continue to cook and stir while working on pancakes.
For the cinnamon pancakes:
- In a large mixing bowl, add chickpea flour, corn starch, baking powder, salt, brown sugar, cinnamon, and nutmeg. Whisk together thoroughly.
- Then create a well in the center of the flour mixture. Add egg and milk to the center.
- Whisk to form a batter.
- Heat a well-greased skillet (using either butter, oil, or cooking spray) over medium heat.
- Pour about 1/2 cup of batter over the skillet. Brown on both sides and remove from heat. Repeat for the rest of the pancakes.
- Serve hot with apple-cinnamon topping.