1 1/3 cup complete pancake & waffle mix*
1 teaspoon cinnamon
1 teaspoon table or maple syrup
1 Tablespoon packed brown sugar
1/2 cup applesauce
1 cup water
1-2 Tablespoons cooking (vegetable, olive or canola oil)
Applesauce, syrup, or fresh berries for topping
Apple Pancakes
Servings: 4
Ingredients:
Directions:
- Combine pancake mix, cinnamon, maple or table syrup, brown sugar, applesauce, and water. Stir just until large lumps disappear. Over-stirring will cause tough pancakes.
- Pour slightly less than 1/4 cup batter for each pancake onto a preheated, lightly greased pan over medium heat.
- When pancakes bubble around edges and towards center, flip it.
- Pancake is done when bottoms are golden brown.
- Serve with applesauce, syrup, or berries.
Note: Recipe adapted from Pennsylvania Nutriiton Education Network
Recipe Category
One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Apple Pancakes
Servings: 4
Ingredients:
1 1/3 cup complete pancake & waffle mix*
1 teaspoon cinnamon
1 teaspoon table or maple syrup
1 Tablespoon packed brown sugar
1/2 cup applesauce
1 cup water
1-2 Tablespoons cooking (vegetable, olive or canola oil)
Applesauce, syrup, or fresh berries for topping
Directions:
- Combine pancake mix, cinnamon, maple or table syrup, brown sugar, applesauce, and water. Stir just until large lumps disappear. Over-stirring will cause tough pancakes.
- Pour slightly less than 1/4 cup batter for each pancake onto a preheated, lightly greased pan over medium heat.
- When pancakes bubble around edges and towards center, flip it.
- Pancake is done when bottoms are golden brown.
- Serve with applesauce, syrup, or berries.
Note: Recipe adapted from Pennsylvania Nutriiton Education Network
Nutrition Facts
4 serving per container
Serving size 2 4-inch pancakes
| Amount Per Serving | ||
|---|---|---|
| Calories | 250 | |
| % Daily Value* | ||
| Total Fat 8g | 10% | |
| Saturated Fat 1g | 5% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 560mg | 24% | |
| Total Carbohydrate 43g | 16% | |
| Dietary Fiber 2g | 7% | |
| Total Sugars 16g | ||
| Includes 4g Added Sugars | 8% | |
| Protein 4g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 205mg | 15% | |
| Iron 2mg | 10% | |
| Potassium 101mg | 2% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.