Treat your family to a fall-flavored morning meal with this simple and not-so-sugary recipe for Easy Apple Pancakes with Sugar-Free Cider Syrup! Enjoy the apple orchard’s sweet-tart flavors without getting out of your robe and slippers – and the leftovers reheat beautifully for busy weekday breakfasts.
For Pancakes:, 2 ½ cups “complete” pancake mix (the “just add water” type), 1 cup unsweetened applesauce, 1 cup Litehouse Food’s apple cider (any variety), , For Syrup:, 2 tablespoons cornstarch, 1 ¼ teaspoon liquid Stevia (or any sugar other substitute to achieve a ½ cup sugar equivalency), 1 teaspoon cinnamon, 2 cups Litehouse Food’s apple cider (any variety), 2 tablespoons lemon juice, 3 tablespoons butter,
1. Heat electric griddle to 375 F degrees or skillet over medium high. 2. In bowl, mix together pancake mix, applesauce and apple cider until slightly smooth. If batter is too thick, stir in a scant amount of water to thin. 3. Pour batter onto hot griddle using 1/3 cup measure. Cook for approximately 1 to 1 ½ minutes before flipping. Pancake is ready to flip when edges are pulling away and bubbles on top have slowed down. 4. Flip pancakes with spatula and cook for approximately 45 seconds to 1 minute longer. Repeat for remaining pancake batter. 5. Meanwhile, prepare syrup by mixing cornstarch, sugar substitute and cinnamon together in a saucepan with heat off. 6. Gradually whisk in the cider and lemon juice and cook over medium heat stirring frequently, for 4 to 5 minutes, or until thickened 7. Remove syrup from heat and stir in butter. Serve warm over pancakes and store leftovers in the refrigerator.