Hearty, wholegrain, portable pancakes. Perfect for busy school day mornings.
Summer is winding down and the new school year will soon start. There will be new teachers, new classrooms, and new school supplies. It’s an exciting time of year for Dan and Monika.
We’ll also be starting a new morning routine. Monika will go to Kindergarten this year, which means our mornings will have to start extra early. Our kids get on the bus at 7:20 a.m. When it was just Dan getting on the bus, I could rush in from the barn, wake him up at 7:00 and get him to the bus with matching socks, some breakfast in his tummy, and clean teeth.
There is no way I can get Monika ready for school in 20 minutes. She takes longer to get dressed. She takes her time eating. And then there’s her hair. Monika’s curls can’t just be brushed quickly on the way out the door.
Our new morning routine will also include my new recipe for Apple Cinnamon Toaster Pancakes. These wholegrain pancakes are perfect for school day mornings. Just take a couple of pancakes out of the freezer, pop them in the toaster or microwave, pour a glass of milk, and breakfast is served. Plus, they’re super portable for eating on the go.
The idea for these pancakes started when Grandma brought over a package of frozen toaster waffles from the store. The kids loved them and I liked their convenience, but I wasn’t about to put them on the grocery list. I figured I should be able to come up with a healthier, homemade version. As it turned out, the kids think these toaster pancakes are even better than the toaster waffles from the store.
I included applesauce in the recipe, both for its flavor and because we have an abundance of applesauce, thanks to Grandpa’s apple trees and Grandma’s kitchen. Combined with cinnamon, whole wheat flour and oats, these pancakes taste as good as the aroma that wafts out of the toaster.
The brown sugar in the recipe provides just enough sweetness to make these pancakes tasty without syrup. And, they’re sturdy enough to hold up to freezing, reheating and eating with your hands, if necessary. I make a double batch on the weekends and stash the extra pancakes in the freezer.
For a special breakfast treat, when there’s time for sticky fingers, top these pancakes with LAND O LAKES® Cinnamon Sugar Butter Spread.
Apple Cinnamon Toaster Pancakes
Prep Time: 10 minutes
Total Time: 30 minutes (depending upon griddle size)
Yield: Makes 18-20 4-inch pancakes
1 cup uncooked old fashioned or quick-cooking oats (quick-cooking or old fashioned)
1 ½ cups white whole wheat flour (or regular whole wheat flour)
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 Half Stick (1/4 cup) Land O Lakes® Butter
1 cup unsweetened applesauce*
½ cup packed brown sugar*
1 teaspoon vanilla
1 ½ cups milk
*You can use sweetened applesauce, too. Just reduce brown sugar to ¼ cup.
Grind rolled oats in food processor until fine. Combine ground oats, flour, baking powder, cinnamon and salt in small bowl.
In large microwave safe bowl, melt butter in microwave. Stir in applesauce, eggs and sugar. Then mix in vanilla and milk.
Add dry ingredients to wet ingredients and stir until just combined.
Heat griddle to 350°F (or skillet to medium – the pan is hot enough when a few drops of water bubble right away but don’t instantly evaporate).
Using a ¼ cup measure, pour batter onto hot griddle and nudge into 4-inch circles. Cook until bubbles in pancakes just start to pop. Flip and cook until dark golden brown.
To freeze: Lay cool pancakes on cookie sheet or cooling rack in single layer. Place cookie sheet in freezer until pancakes are frozen (about 20 minutes). Transfer frozen pancakes to airtight container or zip-top freezer bag.
To reheat: Place frozen pancakes in toaster and heat on lowest setting. Use the frozen option, if your toaster has one. You may have to toast twice to heat through. Alternatively, heat frozen pancakes in microwave for about 45 seconds.