2 cups whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 1/2 cups milk
cooking spray
1 apple, core removed and diced into small pieces
2 Tbs. extra virgin olive oil (or butter)
1/2 teaspoon cinnamon
2 Tbs. agave nectar or honey


1. In a medium-sized bowl, mix together flour, baking powder and salt.

2. Make a well in the center of the dry ingredients. Crack the eggs and add the milk. Beat the egg mixture together and then gently fold in the dry ingredients until batter is smooth, but slightly lumpy (you can add a little extra milk if the batter seems too thick).

3. Heat a large skillet over medium heat and spray generously with cooking spray. Ladle 1/4 cup pancake batter onto the skillet at a time, being careful not to crowd pancakes. When you see tiny bubbles begin to form on the surface of the pancakes, flip them gently using a spatula, about 2-3 minutes per side.

4. Working in batches, cook all pancake batter and transfer pancakes to a serving plate as they finish cooking.

5. Once all pancakes are done, add olive oil or butter, apple and cinnamon to the skillet and, stirring frequently, cook until apples are softened and slightly browned. Remove from the heat and stir in agave nectar or honey.

6. Place apple mixture on top of pancakes and serve with pure maple syrup, if desired.


– Easily substitute white flour or gluten-free flour for the whole wheat flour.

– Add almond butter to pancakes before placing apples on top for extra protein and flavor.