These deliciously fluffy pancakes are drizzled with a sweet icing and topped with a sweet apple filling and pomegranate seeds. It’s a perfect breakfast for any sweet-tooth out there.
Whip up a batch of these and your whole house will be filled with the beautiful aroma of cinnamon. These pancakes would taste great on their own with some maple syrup, but I wanted to spice it up and add some apple filling on top. If you’d also like to try out this combo, I have a recipe on my blog here. Just follow the directions for the filling and half the recipe.
- 1 1/2 cups all-purpose flour
- 1 tbsp brown sugar
- 1 tbsp baking powder
- 1 tbsp ground cinnamon
- 1/2 tsp kosher salt
- 1 1/4 cups almond milk
- 1 large egg
- 3 tbsp butter, melted
- 1 tsp vanilla extract
- In a large mixing bowl, add in all your dry ingredients and mix them well to incorporate and to get rid of any large lumps. Then add in all your well ingredients and stir until there are no more visible streaks of flour.
- Place a non-stick pan over medium heat and spoon on 1/4 cup of batter at a time. When the top get bubbly and the pancake releases from the pan, flip it over. Cook until boy sides are golden. Repeat this until all your batter is gone.
- Stack you pancakes and serve warm.