Apple Cinn. Pancakes

With fall arriving and the big job of trying to pack healthy lunches for my kids ( that they will actually eat!), I needed to find a healthy, and filling way to keep my kids full and warm from the inside out! 

So pancake lunches were born! 

The sugar content in most kids lunches today is beyond alarming! I know it's hard to get healthy and convenient all packed into lunch. So this was my compromise.  The only thing I don't love about these pancakes is the sugar. But in order for me to get my kids to eat these without syrup on top, at school, and of course making sure they still taste good, a little sugar was necessary! 
These pancakes still have more sugar in them then I would like, but I know that they beat most package items from the store, and that my pancakes contain no preservatives or ingredients I cannot pronounce. So... Win win! 

APPLE CINNAMON PANCAKES 

-3 cups Organic Spelt Flour (I get mine at Costco)
-6 eggs (farm fresh preferably)
-3 cups organic unsweetened almond milk (I get mine at Costco)
-4 tbls coconut sugar
-3 tbls real maple syrup

- 2 tsp vanilla
-3 large apples peeled cored and diced (I used local golden delicious)
-3 tsp cinnamon + 1/4 tsp
-1 tsp nutmeg - 1/2 TSP Himilayan Sea Salt
-coconut oil or grassfed butter for cooking cakes
-1.5 tsp baking powder ( I like Bobs Mill organic aluminum free brand)

Method : 

Whisk eggs, milk, maple syrup, and vanilla together in a small bowl. Set aside. 

Mix spelt flour, baking powder, salt, coconut sugar, 3 tsp of the cinnamon, and nutmeg together in a large bowl. Blend well. Then add liquid mixture to dry mixture a bit at a time, making sure to mix well so there are no lumps. Set aside.

Peel, core, & dice apples. Set aside. 

Pre Heat skillet to med heat. Add 1 tsp coconut oil. 

Add apples to pan and cook until softened, add 1/4 tsp of cinnamon. 

Once apples are cooked through, just dump them in the batter & then mix well. 

Turn down the heat on the skillet, to somewhere between low & Med heat. I usually add about 1/2 tsp of coconut oil to my large skillet, then I use a tbls to make each pancake. When pancakes start to bubble on top, flip em' and continue cooking until both sides are golden brown. I can usually cook about eight in the pan at a time. Repeat process until all batter is used up! 

This recipe should yield about 6 dozen cakes! I keep mine in a ziplock bag in the freezer for up to 3 months. 

A serving size for my kids is 6 cakes.