I probably eat a savory breakfast — scrambled eggs, avocado toast, garden omelettes — 360 mornings a year, but on rare occasions (that might so happen to fall before a certain time of the month), I crave something sweeter in the morning. It really messes with my mind, although after I get past the initial identity crisis that comes with waking up wanting syrup instead of Sriracha, I get to brainstorming. Sunday was one such morning. I was on the treadmill doing sprints and thinking about — what else? — food, trying to decide on what to have for breakfast, and in to my mind popped apple cinnamon pancakes. I’ve never made or tried these before, but I knew I had Granny Smith apples, ground cinnamon, and Trader Joe’s Multigrain Baking & Pancake mix in my kitchen. It was settled.

Pancakes are probably the last thing that comes to mind when I think of healthy breakfasts. And while these probably are not ideal for a strict diet, I did swap a few ingredients that make these easier on the waist than your typical buttermilk pancakes. (I’ve done another slightly healthier recipe like this before with shrimp enchiladas, swapping sour cream for Greek yogurt and using minimal fatty ingredients.) The main thing that’ll make these kinder health-wise is using a multigrain mix; it has steel-cut oats and whole wheat flour instead enriched white flour. The apples and cinnamon are other obvious helpers in the health department. If you’re a sweet breakfast person, give these a try! And if you’re more like me — rare to stray from our salt and spice — what are your favorite breakfasts when you decide to indulge in something more sugary?

(Recipe below!)

Ingredients: 

• 1 Granny Smith apple
• 2 tsp. cinnamon
• 1 tbsp. butter
• 2 c. Trader Joe’s Multigrain Baking & Pancake Mix (the rest of the ingredients are the suggested ones on this mix’s box, but if you buy a different multigrain mix, use what ever that box suggests)
• 2 eggs
• 2 tbsp. oil (I actually used butter instead, and only 1 tbsp. because I used another tbsp. with the apples)
• 1 c. milk (I use soy milk…because I think regular milk is disgusting)

Directions:

Chop the apple into small pieces. Melt butter in a medium saucepan over medium heat. Add apple pieces and sprinkle with cinnamon. Sauté the apple until tender (about 5 minutes) and then remove pan from heat.

Mix the pancake batter ingredients in a large bowl with a fork or wire whisk until all parts are combined. Stir in the cinnamon apple pieces.

Using the same pan you cooked the apples in, scoop batter onto the pan’s surface into 3-4 inch diameter pancakes over medium-low heat. Cook for 1.5-2 minutes before flipping. Cook the reverse side for the same amount of time.

To serve, sprinkle with cinnamon and maple or agave syrup with fruit on the side.