Start with this base pancake recipe:
(This recipe makes a large batch which I refrigerate and eat on all week.)
4-6 egg yolks (carefully separated and rinsed with cool water to remove any egg white residue)
1/2 cup light olive oil
2 cups milk
2 tbl. white or apple cider vinegar
1 tsp. vanilla
1 tsp. salt
Stir the above ingredients until combined. Then add…
1 cup whole wheat flour
2 cups all purpose flour
2 tbls. cinnamon (optional)
2 tsp. baking soda
Combine all the dry ingredients and mix with the wet. Peel and finely chop 3-4 small apples (about 2 cups worth). Fold into your batter mixture. Cook in small circles in your favorite cast iron skillet and serve. They are yummy with butter, syrup and even a layer of almond butter if so desired. Eat away. We saved some for breakfast tomorrow.
If you have food sensitivities, you could also use this Allergy-Friendly Recipe as your base and add apples to it as well.