Yield: 8 pancakes (4 servings)

After a little gardening, yoga, and errands, I didn’t get around to “lunch” until about 3 p.m. this afternoon.

I was craving one of the fresh Virginia grown apples I had just purchased at the farmer’s market with a little peanut butter.  But I was afraid I would be hungry an hour later.

So, I decided to create a new recipe for filling–but not heavy–fall pancakes made from the same wholesome ingredients.  What a good decision to make pancakes: I ate so late and they were so satisfying that I only wanted a very small dinner.

I hope you enjoy them as much as I did.  (Okay, and Minnie too.  I made one for our “little” Great Dane, my constant kitchen company aka chow hound.)

1 cup white whole wheat flour
1/4 cup natural sugar
2 teaspoons baking powder
1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg or mace
1 1/4 cup unsweetened soymilk (plain or vanilla soy milk would also be good–regular or lite)
1/4 cup  natural smooth peanut butter

1 large sweet-tart green apple, stemmed, and cut into scant 1/4-inch dice (be sure to dice the apple this small so that the batter cooks through)
Vegan butter and/or vegetable oil for frying
Vegan Peanut Butter-Maple Syrup (recipe follows)
Optional garnish: approximately 3 tablespoons roasted, lightly salted peanuts

Preheat oven to warm. In a medium mixing bowl, place first 7 dry ingredients. Heat soymilk and peanut butter together for 30 seconds on high in a microwave and whisk together until combined.  Make a well in the center of the dry ingredients and pour in soymilk and peanut butter mixture. Whisk together wet and dry ingredients until well combined. Stir in apple.  In a large cast iron skillet or griddle over medium-high heat, melt 1 tablespoon of the vegan butter, oil or a combination. (I like a combination: the oil reduces chances of burning while the butter contributes flavor.) Using a 1/4 cup measure, make pancakes, two at a time. Cook two-three minutes on the first side until you get a nice rise, the edges appear set, and the underside is golden brown. (These tend not to bubble like traditional pancakes.) Gently flip and cook another couple of minutes on the reverse or until batter is cooked through. Add butter and/or oil to keep skillet greased as needed. If pancakes are cooking too quickly, lower heat to medium, especially for second side. When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining butter or oil and pancake batter. Serve topped with Vegan Peanut Butter Maple Syrup and garnish, if desired, with a teaspoon or so of peanuts.

Vegan Peanut Butter Maple Syrup

6 tablespoons maple syrup
2 tablespoons smooth natural peanut butter

Heat gently–I use the microwave for 30 seconds–and whisk together.  Pour syrup over pancakes or pass in a small pitcher.  Note: recipe halves or doubles easily.