I love fall flavors, lots of warm cinnamon and nutmeg, layers of pumpkin, but let's be honest- apple is the true flavor hero here. We've been getting tons of locally farmed apples, and we are so excited to share them with you! This week we have Cortland Apples, and they are so crisp and sweet, perfect for snacking, or roasting for these warm and fluffy pancakes!
Any apple recipe that involves no-peeling is a winner in my book! All you do here is dice some apples up, sprinkle them with cinnamon, and roast! For the last ten minutes of cooking, sprinkle some walnuts on the same sheet pan to enhance their flavor, too! Lets dig in!
Roasted Apple Walnut Pancakes
4 Perfectly Imperfect apples
1/3 cup chopped walnuts
1 teaspoon cinnamon
3 cups of prepared pancake batter, I used the whole wheat pancake batter from skinnytaste, which you can find by clicking here, or just use your favorite mix
butter and maple syrup for topping
1. Preheat oven to 375. Dice apples, spread on a baking sheet, sprinkle with cinnamon and toss to combine everything evenly. Roast for 25 minutes.
2. Add chopped walnuts to baking sheet and roast for an additional 8-10 minutes. Set nuts and apples aside while you make your pancake batter.
3. On a nonstick griddle, ladle batter, sprinkle with roasted apples and nuts, and after bubbles form on the sides of the pancakes, flip. Cook for another 2 minutes on the other side.
4. Serve warm with butter, heated maple syrup, and a sprinkle of Apples and Walnuts for garnish. Enjoy!
We hope you love this recipe, and that it makes its way to your breakfast table this weekend! Thanks for another great week of helping end food waste in the NEO area! Please share your weekly creations with us on Instagram, tagging @perfectlyimperfectproduce, so we can see what you're doing in the kitchen!