Cinnamon Apple Pancake Rings


I don’t know about you all, but for me, weekends demand pancakes. Whether or not you are one of those people whom allow yourself to sleep in on the weekends, there’s something wonderful about allowing yourself the time to slow down and make yourself a real breakfast. For me, that ideal weekend breakfast is always pancakes.

This weekend my boyfriend and I got a little creative with our morning breakfast, by dipping apple slices in pancake batter and cooking them on the griddle. The batter I used is almost identical to my favorite Whole Wheat Apple Spice Pancakes, which complimented the apple slices perfectly by providing a delicious blend of spices.

With whole wheat, flax seed, fresh apple slices, and only 1 Tablespoon of sugar in the entire recipe, this dish is the perfect way to start your day- guilt free and cozy.

Here’s to slow mornings and restful weekends!




  • 2 apples, peeled and cored
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 Tablespoons ground flax seed
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 Tablespoon dark brown sugar
  • ¾ cup skim milk
  • ¼ cup unsweetened applesauce
  • 2 teaspoons vegetable oil
  • 1 large egg, lightly beaten
  • Cooking spray for griddle


  1. Rinse, peel, and core the two apples. Cut the apples into thin slices, about 1/8 inch in thickness.
  2. Combine the remaining ingredients in a large bowl, starting with the dry ingredients and then adding the wet ingredients. Whisk together until combined.
  3. Heat a griddle to medium-high heat and spray with a light layer of cooking spray.
  4. Dip each apple slice into the batter, flipping with a fork so that evenly coated, and then place straight on the griddle.
  5. Cook each side for around 2 minutes, or until light brown and cooked all the way through.
  6. Serve warm and enjoy!


Notes and Tips!:

Oatmeal Chocolate Chip Cookie Pancakes

All right, I know the title says “cookie” in the name, so you are probably assuming this is not a healthy recipe- but read that ingredient list again! As far as healthy and filling breakfast options go, these pancakes are an excellent choice. With peanut butter for protein, flax seed for fiber, and banana and agave in place of a sweetener- you are without a doubt starting your morning off right! Or who’s to say breakfast for dinner isn’t a great idea?!

Regardless of when, I hope you do try these pancakes, and I hope you enjoy them as much as my house did. Pancakes for dinner might be just the thing for this cold rainy day. I’m just sayin’!


  • 1 ripe medium banana
  • 1 teaspoon baking powder
  • 1 flax egg (1 Tablespoon ground flaxseed + 2.5 Tablespoon hot water)
  • Pinch salt
  • ½ teaspoon vanilla extract
  • 1 Tablespoon peanut butter
  • 1 Tablespoon canola or coconut oil
  • 3 Tablespoons almond milk (or sub other milk)
  • 1 Tablespoon agave.
  • ½ cup rolled oats*
  • ¼ cup whole wheat flour*
  • ¼ cup semisweet chocolate chips


  1. Preheat a skillet to medium heat (300- 325˚F) with a drizzle of olive oil in the pan.
  2. Prepare the flax egg by adding 2-3 tablespoons hot water to the ground flaxseed in a small cup. Allow the mixture to let sit for 3-5 minutes, or until gelatinous.
  3. In a medium sized bowl, mash the banana with the baking powder.
  4. Add the agave, oil, salt, vanilla, peanut butter, almond milk, and flax egg to the bowl. Stir until completely mixed.
  5. Once the wet ingredients are combined, add in the oats and flour- stirring until just blended. Fold in the chocolate chips.
  6. Using a ¼ measuring cup, pour small rounds of the batter onto the heated skillet and cook for 2-4 minutes on each side- until golden brown and cooked all the way through.


Notes and Tips!:

  • Yield: 5-6 small pancakes, serves 2
  • Gluten free: substitute gluten free oats and flour in for the rolled oats and whole wheat flour.
  • Vegan: use dairy-free chocolate chips instead of regular chips!
  • Feel free to substitute almond butter for the peanut butter! It has a more mild taste, but I always avoid almond butter due to a nut allergy in the house.
  • Source: Minimalist Baker
  • If you like this recipe, you should check out my Apple Spice Pancakes and Baked Fruit and Chocolate Oatmeal!

Strawberry Oat Bars

For those of you with a sweet tooth, or who get tempted to eat a little something every time you walk through the kitchen, this recipe is your new best friend. Meet Strawberry Oat Squares. This lovely recipe was created by Angela Liddon, the author of the very established food blog, “Oh She Glows.” The premise of this recipe is a healthy oat square with a light strawberry spread on top. Angela’s original recipe calls for a homemade jam to be spread on top of the oat bars- created with sliced strawberries, sugar, and chia seeds. Instead I used a sugar free store bought jam, which saves several pennies for a college student, and still resulted in a wonderfully delicious bar. These poor guys only lasted a few days in my kitchen before they were completely devoured. Fortunately, they’re really healthy, so no one felt too guilty about it. 🙂 Check the bottom of the page for more notes and a link to Angela’s site.

Happy baking!


  • 1.5 cups regular oats
  • 1 cup whole-grain Kamut flour (or mix of white and whole wheat)
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup brown sugar
  • 1 flax egg (1 tbsp flax seeds+ 4 tbsp warm water, mixed)
  • 1/2 cup + 2 tbsp butter, melted (I use Earth Balance)
  • 1/4 cup pure maple syrup
  • 2 tbsp skim or almond milk (Almond milk makes the recipe vegan!)
  • Shaved coconut (for topping only)
  • Approximately 1 cup pre-made jam


1. Preheat oven to 350F. Line a square pan with parchment paper and oil the sides of the pan and base.

2. In a small bowl or cup, mix the flax egg and set aside.

3. In a large bowl, mix the oat base dry ingredients: oats, flour, brown sugar, baking soda, salt. In a small bowl, mix the melted butter, maple syrup, milk, and flax egg. Stir well.

4. Remove ½ cup of the dry mixture and set aside to save for topping.

5. Add the wet mixture to the remainder of the dry mix and mix well, using hands if necessary. Pour the oat mixture onto the square pan and press down with fingers. Spread strawberry jam over top and smooth out.

6. Now sprinkle on the reserved 1/2 cup oat mixture and1 Tbsp coconut.

7. Bake at 350F for approximately 30 minutes. Allow to fully cool for at least 30-40 minutes before gently removing from pan. Slice and then store in a container in the fridge to keep firm.

Handy Notes:

  • For those of you with a sweet tooth, try sprinkling dark chocolate chips or shavings on top before baking, and press into the strawberry jam mixture.
  • Coconut can also be substituted with sesame seeds!
  • Source: Oh She Glows! by Angela Liddon
  • How to make a flax egg:

The overall goal of a flax egg is to create a jelly like substance that will substitute for an egg. Boil some water and mix 1 Tablespoon of ground flax seed with 3 Tablespoons of hot water. Stir the water into the flax seed until thick and gelatinous. This process can be done with chia seeds and whole flax seeds as well. For chia seeds the water to seed ratio is the same, however with whole flax seeds more water may be needed and the mixture should be blended.