I’m tired of talking about pancakes. Not of making or eating them, apparently. But there is only so much to be said about this favorite breakfast-dessert. So I’ll just skip the part where I convince you that you need another pancake recipe (because honestly, you probably don’t). You might want one though, and in that case here it is: Apple Spice Pancakes. With grated apples and cinnamon and allspice and even whole wheat. (p.s. If you skip the syrup, these really aren’t so unhealthy.)

Whole Wheat Apple Spice Pancakes

INGREDIENTS

1 1/4 cups white whole wheat flour
1 Tbsp. brown sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1 cup + 2 Tbsp. buttermilk
1 Tbsp. butter or canola oil (or unsweetened applesauce)
1 large egg
1 tsp. pure vanilla extract
1 cup peeled, grated apple (squeeze out any extra moisture before measuring)

DIRECTIONS

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

2. In a separate bowl, whisk to combine the buttermilk, oil or applesauce, egg, and vanilla extract.

3. Pour the wet ingredients over the dry and whisk until just combined (don’t overmix- the batter will still by lumpy). Gently fold in the grated apple.

4. Heat a griddle or nonstick skillet over medium heat. Brush with butter or spray with cooking spray. Pour batter by 1/4-cup fulls onto the griddle and cook several minutes until bubbles form in the middle of each pancake and the edges start to set. Flip and cook several minutes on the second side, until golden brown and cooked through.

NOTE: Cooked pancakes can be kept warm on a sheet pan in a 250 F oven until ready to serve. They also freeze well: Cool completely and freeze in a single layer on a sheet pan before combining into a freezer bag (this prevents them from sticking together). To reheat, defrost in the microwave or let come to room temperature on the counter, then toast.

Serves 2.

(Adapted from Two Peas and Their Pod)