Apple Peel Pancakes

 

As the seasons change it is fun to try new recipes and get re-inspired with healthy fresh ingredients. This time of year we can start looking forward to going to the pumpkin patch or apple orchard to pick our own for an adventure or go to the grocery store to fill our carts with locally grown late summer/early fall produce.

Something my family loves is slow cooker apple butter from the fresh harvest of apples I bring home. Last year when making the apple butter I had a lot of apple peels and got inspired to make use of them. In doing some research on spiralized recipes I realized I could come up with my own “Apple Peel Pancakes!”

Apple Peel Pancakes are a great way to make use of leftover peels. They are whimsical to look at, easy to make, and tasty to eat.   And, because of the peel used, they are packed full of fiber, vitamins and minerals. Here is the recipe I came up with riffing off of a recipe from Spiralize this! cookbook by Martha Rose Shulman:

Apple Peel Pancakes

• 2 cups apple peel, cut into 4 inch strips with scissors
• 1 tablespoon butter
• 2 teaspoon brown sugar
• 1 cup white whole wheat flour
• ½ cup unbleached all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon sugar
• ¼ teaspoon kosher salt
• 2 large eggs
• 1 ½ cups buttermilk
• 1 teaspoon vanilla extract
• 3 tablespoons canola oil
• Cooking Spray

Directions

1. Preheat griddle to medium high heat.
2. Heat butter in a cast iron skillet. When melted add the peels and brown sugar to the butter. Sauté for 3 minutes, just until they begin to color. Remove from heat.
3. Sift together the flours, baking powder, baking soda, sugar and salt.
4. In another bowl whisk together the eggs, then add the buttermilk, whisk together, then add the oil and vanilla, whisk together again.
5. Add the dry ingredients to wet ingredients, whisking together. Do not over mix. A few lumps are fine.
6. Spray griddle with cooking spray. Drop batter in ¼ cup LivSpoon amounts onto the griddle. Distribute a 12th of the apple peel across the top of each pancake.
7. Cook until bubbles begin to break through, 2 to 3 minutes. Turn and cook about 1 minute on the other side, or until nicely browned. Remove and place on a platter in a warm oven while the next batch of pancakes is cooked. Continue until all the batter is used.

Serve while hot. Makes 12 4-inch pancakes.

Nutritional Information

Serves 4. Serving size: 3 pancakes. Calories: 370; Fat: 17.3g; Carbohydrates: 43.3g; Dietary Fiber: 3.5g; Protein: 11.8g.

Tips

Use slow cooker apple butter as an alternative to maple syrup.
Freeze leftovers to enjoy these pancakes on another occasion for a quick fix breakfast.

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