- Wash all produce before cooking.
- Dice Red, Orange, and/or Yellow Bell Peppers up to a 1 cup quantity.
- Dice apple to a 1 cup quantity.
- Add Peppers and apples to your food processor or a high speed blender.
- Add maple syrup, eggs, milk, and 1 cup of flour.
- Blend on low to medium speed until batter is uniform.
- Pour batter into a bowl and add remaking flour and baking powder.
- Mix together and then spoon batter in 1/3 to 1/2 cup portions into your choice of fry pan. Cook on each side for 4-5 minutes (or until cooked through).
Enjoy as is, or with a topping of shredded cheddar cheese, goat cheese, or Greek yogurt, and an additional drizzle of maple syrup!
Meal Prep Tip
To save time when making this recipe, try cutting up the Peppers and apples ahead of them. Or if you are really wanting to speed things up, this batter can be made ahead of time and kept in the fridge overnight! And don’t forget to make extra – pancakes can be refrigerated or frozen and heated in the toaster oven or microwave for a fast and delicious meal any time during the week.
I love adding nutrient density to any meal! This veggie-packed twist on traditional pancakes is a perfect way to start the day, but also makes an amazing “breakfast for dinner” option. They provide protein and fiber which helps fill us up as well as iron, beta carotene, and vitamin C, which are powerful immune boosting nutrients!
Recipe Variation Options
- If you prefer to add texture to your pancakes, add a few extra pieces of finely diced Peppers.
- For additional decadence, place a few dark chocolate chips in the pancake when cooking them.
- For an egg-free version, replace the 2 eggs with the following flax meal recipe: 2 tbsp. of flax seed mixed with 5 tbsp. of water. Let this sit for a few minutes and add it to the batter.