Cinnamon-Apple Pancakes

Name: Cinnamon-Apple Pancakes
Prep time: 10 min
Cook time: 5 min
Yield: 5
Ingredients: 3 cups white flour (all purpose); 4 tsp ground cinnamon; 1 tsp allspice powder; 2 1/2 tbsp sugar; 1/2 tbsp baking soda; 1 tbsp cream of tartar; 1/2 cup milk, partly skimmed, 2%; 1 eggs size large; 1 1/2 tbsp canola oil; 1/2 tbsp vanilla extract

Reviews

0% would make this recipe again

Submitted by Rebecca Larratt-Smith, RD, Kingston (ON)

Preparation : 10 min Cooking : 5 min

Add to My Cookbook

Add to My Meal Plan

Review this recipe

Add Private Notes

Ingredients

3 cups	white flour (all purpose)	400 g
4 tsp	ground cinnamon	12 g
1 tsp	allspice powder	3 g
2 1/2 tbsp	sugar	28 g
1/2 tbsp	baking soda	4 g
1 tbsp	cream of tartar	8 g
1/2 cup	milk, partly skimmed, 2%	125 mL
1	eggs size large
1 1/2 tbsp	canola oil	23 mL
1/2 tbsp	vanilla extract	8 mL

Before you start

Avoid using prepared pancake mixes that are high in phosphorus. Dry Mix for these pancakes can be pre-made and stored. Combine with the wet ingredients for preparation. You can make apple, cinnamon or cut up some of your favourite lower potassium fruits to add variety to your pancakes.

Method

Mix together all the dry ingredients and store in an airtight container in a cool, dry place for up to 6 months.
For pancake batter, combine wet ingredients in a medium bowl.
Whisk in 1 1⁄3 cup prepared Dry Pancake Mix until moistened but still lumpy. Add 3⁄4 cup of seasonal low potassium fruit if desired such as apple slices, peaches or blueberries. Protein powder may be added if desired.
Heat a lightly oiled frying pan over medium high heat. Scoop the batter onto the pan, using approximately 1⁄4 cup for each pancake. Brown on both sides and serve hot with table syrup.