This is one of my all time favorite types of pancakes! It reminds me of family pancake breakfasts at local spots during maple season in upstate New York.
There are a couple of ways you can prepare the apples for these pancakes. You can either dice the apple or peel and grate it (like you would a carrot). Both end up delicious!
These are scrumptious with just maple syrup or the works—whatever you’re feeling! You can also add a teaspoon of cinnamon to the batter if you’d like.
Fueling notes:
- This recipe makes about 8 5-inch pancakes
- Per pancake, this recipe packs 26 g of carbs, 5 g of protein, and 7 g of fat, and 1g of fiber
- Pre-workout: you can have these within 1 hour of climbing. If you’re having them >1 hour away, you can add some protein (e.g eggs) to keep you satisfied.
- Post-workout: this recipe has close to the ideal 3-4:1 ratio of carbs to protein (but you could add a little protein and stay within the range). Have post-workout meal within 1-2 hours of your session.
The Stuff
- 1 ½ cups flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 egg, beaten
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla
- 1 ½ cups milk
- 1 apple (diced with the skin on or peeled and grated)
The Steps
- Mix together dry ingredients (sift the flour for fluffier pancakes)
- Add wet ingredients and stir just until combined (avoid over mixing to maximize fluffiness)
- Lightly grease a skillet or griddle and make them pancakes!
- Leftovers keep great in the freezer and are yummy toasted!
Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.
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