The name sounds like a dangerous combination and the outcome is a sinful excuse to eat pie in the morning. But don’t be fooled, it is much better for you than the fall staple apple pie slice. The recipe is simple enough I was able to create it in my African kitchen and easy to adapt into other pie pancake creations…I’ll keep you posted on what I come up with. Pecan, pumpkin, sweet potato…so many types of pie! Now a way to guiltlessly eat pie in the morning. Start with my simple pancake crust and stove top pie filling. Smother the pancake with the filling, maybe finish with a tiny bit of whip cream? Overkill, maybe..oh well, still better than that slice of pie! You can have your pie and eat it too!
Serves about 8 small pancakes
1 c whole wheat flour
1/4 tsp baking powder
1/8 tsp baking soda
Dash of salt
1 c milk
1 tbsp vinegar
2 tsp honey
1 tbsp oil or melted butter
Decent amount of cinnamon, I used 1 tbsp
Preparing the Crust
Mix milk and vinegar to curdle, set aside.
Mix all the dry ingredients.
Add egg, honey, and oil to milk and mix till blended and mostly smooth.
Add wet ingredients to dry and gently mix until just combined, you want it lumpy!
Prepare your skillet and cook on the first side till bubbles form, then a few more minutes on the other side till golden and crisp.
Apple Pie “Filling”
1/8 c water
1 apple, diced
2 tbsp dark brown sugar
1 tsp vanilla
1 tbsp apple pie spice
Preparing the Filling
Add all ingredients to a saucepan and bring to a boil.
Reduce heat to medium and let simmer uncovered till thick, about 10 mins.
Serve over pancake crusts and enjoy some pie for breakfast!