Fall is coming. And soon the only thoughts swirling around inside my food blogger head will have something to do with pumpkins, spice, holidays, squash and fall harvest foods. But for now, I’m sticking with apples. Apple pancakes to be exact. But I was bored by pancakes, I wanted flapjacks. So I was inspired to create these Apple Jack Flapjacks. These cinnamon and fresh apple flavored flapjacks are a fun treat for kids. They are my healthy vegan spin on the classic “Apple Jacks” cereal – green and red speckled cinna-apple O’s. And kids won’t even notice the sprinkling of spinach finely chopped up into each flapjack bite – the healthiest “green speck” around…
Flapjack vs. Pancake? Since I wanted to make flapjacks, I decided I needed to know what makes something a flapjack instead of a pancake. After some googling and asking around my conclusion is that they are basically the same thing – except a flapjack is usually known as a thicker variety of pancake. Perfect, since my pancakes are usually of the short and fluffy, thick variety anyways.
Apple Jacks Cereal. You remember them. Maybe you still eat them. Those tiny grain O’s with specks of red and green that turn cereal milk a weird Christmas-y color. Cinnamon and sweet sugar flavors. Well I wanted to put a healthy spin on the cereal – via my Apple Jack Flapjacks..
I infused them with specks of green, aka finely minced spinach. And an optional splash of spinach juice blended into the batter for extra green colored swirls. The red sugar sprinkles on top and in the edges of the pancakes are natural beet-colored sprinkles – nothing artificial. Chunks of fresh gala apples folded into the batter as well. I used a vegan pancake batter which is dairy and egg free. You can use my batter recipe or stick to your own with the “Apple Jack” accents.
Apple Jack Flapjacks
makes about 10 large flapjacks
1 1/4 cups white flour
1/2 cup whole wheat flour
1 1/4 cups soy milk
1/3 cup maple syrup
1 1/2 Tbsp baking soda
1 1/2 Tbsp apple cider vinegar
1/2 tsp salt
1/2 tsp cinnamon
2 Tbsp safflower oil
Ener-G Egg Replacer (equal to 2 eggs)
1/4 cup finely chopped spinach
1 Tbsp spinach juice (optional)
3/4 cup diced apple – red (I used gala)
1 1/2 red sugar sprinkles + 1/2 Tbsp for adding during cooking process
1. Combine all the dry ingredients.
2. Fold in the wet ingredients – use a light beater if you’d like. Mix until smooth.
3. Fold in the red and green accents – spinach and sprinkles.
4. Fold in the apples.
5. Heat a large nonstick skillet. Drop batter into pan and cook about 1-2 minutes on each side. For extra “buttery” flapjacks, add 1 teaspoon vegan butter to the skillet as well. I like to add a few more sprinkles to one side on the pancakes during cooking so they show up more – and do not dissolve.
6. cool on paper towel. Add maple syrup and garnish and serve.
So glad it’s apple season — make the most of it with these 17 tasty apple recipes!