Category Archives: Breakfast

Whole Wheat Apple Pancakes

whole wheat apple pancakes stacked on a plate with a bowl of apples next to them

Anyone else have kids who LOVE eating pancakes? I think my family would be okay with a rotation of pancakes and waffles for breakfast everyday of the year. In fact, they frequently make an appearance as an easy weekend lunch too. Today, I have a recipe for whole wheat apple pancakes to switch things up a bit. They are still super easy and if you want to use good old all purpose flour, you can. 😉

[If you want a wonderful, fluffy buttermilk pancake recipe, you need to try this one! Or if waffles are more your thing, I have the easiest sourdough waffle recipe here.]

Whole Wheat Apple Pancakes

This apple pancake recipe is fairly standard recipe but with the addition of some cinnamon (yum) and grated apples!

If you prefer chopped apples, go for it. I find taking a couple washed apples, with the peels still on, to a box cheese grater is the quickest way to get it done. If your apples are super large, you might only need one. I ended up using 1 1/2 apples (my 3 year old gladly helped me out by eating the remaining half).

My girls love these pancakes topped with maple syrup. I recommend making extra and keeping them in the freezer to a fast weekday breakfast. Reheat in the toaster or microwave. Yum!

These whole wheat apple pancakes are also the perfect thing to use up those bruised or slightly past their prime apples. You know, those ones your kids refuse to eat. What they don’t know won’t hurt them. 😉

I know this calls for whole wheat flour (and it’s definitely a great recipe to use it in) but as I mentioned earlier you can definitely sub all purpose flour. If you do choose to use whole wheat flour in this apple pancake recipe, I highly recommend using the soft white variety! It really does make a big difference.

I have young kids, so I don’t make huge pancakes (I know all the other moms out there understand that philosophy) and I got 12 pancakes out of 1 batch.

This batter is fairy thick so I spread the batter out slightly after placing it on the preheated skillet.

One more tip before we get to the recipe.

When you are baking with fruit, or other ingredients that add moisture, you often have to turn down the temperature and cook slightly longer to ensure no doughy middles or overcooked exteriors. These really do pretty well but I keep an I on how quickly they are cooking because no one likes a burnt pancake.

close up shot of whole wheat apple pancakes stacked on a plate with a bowl of apples next to them

Apple Pancake Recipe

Whole Wheat Apple Pancakes
Serves: 6-8
 
Ingredients
  • 2½ cups flour (I used white whole wheat)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons sugar (I used sucanat)
  • 1 teaspoon cinnamon (or apple pie or pumpkin pie spice)
  • 2 cups milk
  • ¼ cup butter, melted
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups grated apples (I left the skins on)
Instructions
  1. In a large bowl mix the flour, baking powder, salt, sugar, and cinnamon.
  2. In a small bowl whisk eggs, milk, melted butter, and vanilla.
  3. Add the wet ingredients to the dry and stir gently. (I just use a fork.)
  4. Fold in the grated apples.
  5. Cook pancakes over medium heat (or slightly lower).
  6. Top with butter and maple syrup.

This post for whole wheat apple pancakes was originally published November 17, 2013. 

whole wheat apple pancakes stacked on a plate with a bowl of apples next to them

 

Easy and healthy apple pancakes! Freeze well too.

Sweet Potato Breakfast Casserole – Dairy and Wheat Free

I love sweet potatoes. They are amazing. When I first made this Sweet Potato Breakfast Casserole, I was in love! It’s wheat free, dairy free, and is Whole30 approved. The perfect food to start your morning.

This sweet potato breakfast casserole is amazing and can even be made the night before! The leftovers taste amazing as well and it's #paleo and #whole30 approved. SO GOOD!

I made it once, ate leftover for the next three days. Made it again and ate the leftovers all week. It’s one of those dishes you don’t grow tired of – I enjoyed it just as much while finishing off the pan the second time. Yes, that means the leftovers taste just as good!

Let’s just pretend you don’t love sweet potatoes quite as much as I do. Don’t be scared away! My husband is not a fan and even he enjoyed this dish. The kiddos, they gobbled it up too.

If your mornings are anything like mine, you aren’t going to want to take time to brown pork and onions and roast the sweet potatoes in the morning. Let me fill you in on a little secret. The night before do all the prep work and layer the potatoes, meat, and veggies in the pan. Stick in the refrigerator. In a bowl, crack and whisk the eggs. Stick in the fridge. The next morning, pull the dishes out, whisk the coconut milk into the eggs and pour into the pan. Put the pan into the cold oven and turn onto 350 degrees. In just 30-35 minutes it will be ready for you!

4.7 from 7 reviews
Sweet Potato Breakfast Casserole - Dairy and Wheat Free
 
Ingredients
Sausage
  • 1 pound ground pork (or meat of your choice)
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon powdered thyme
  • ½ teaspoon sage
  • ⅛ teaspoon fennel
  • pinch red pepper flakes
  • black pepper
Everything Else
  • 4 cups peeled and cubed sweet potatoes (3-4 potatoes)
  • 1 onion, diced
  • 1 bell pepper, diced (optional)
  • 8 eggs (large - extra large)
  • ½ cup coconut milk (canned) can sub other milk
  • Sea Salt and freshly cracked pepper
Instructions
  1. In a skilled combine all the sausage ingredients. Cook until almost done. Add the onions and finish cooking.
  2. Meanwhile, place sweet potatoes on a jelly roll pan and broil on high for 10 minutes, stir and broil another 5 minutes. I keep my pan in the middle of the oven, if yours is higher you may need to cut down on the time.
  3. Turn oven to 350 degrees.
  4. In a bowl, whisk together coconut milk and eggs and season with salt and pepper.
  5. Spread broiled sweet potatoes in the bottom of a 9x13 inch pan. Top with meat mixture. Sprinkle with the bell peppers. Pour egg mixture over the top.
  6. Put in preheated 350 degree oven and bake for 30 minutes.
Notes
To make the night before, follow the steps for the sausage and sweet potatoes and layer those and the bell pepper in the pan. Place in refrigerator. Whisk eggs in a bowl and put in refrigerator. In the morning add the coconut milk to the eggs and whisk and pour over the pan. Place in cold oven and turn to 350. Bake for 35 minutes.

 

This sweet potato breakfast casserole is amazing and can even be made the night before! The leftovers taste amazing as well and it's #paleo and #whole30 approved. SO GOOD!

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