Apple Crisp Pancake with Maple streusel

Why go to I hop when you can bring I hop to your own breakfast table.


Adapted from: http://www.bettycrocker.com/…/b067f08b-a9d7-4a75-9187-c1817…

Serves: 13

~Maple streusel

1/4 c. plus 2 Tbsp. pkg. brown sugar
1/4 c. all-purpose flour
1/4 c. quick-cooking oats
2 Tbsp. plus 2 tsp. cold Margarine
1/4 c.Pure maple syrup
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Directions:

1. in a medium sized glass bowl, mix together brown sugar, flour, oats, cinnamon and nutmeg. using a fork cut the margarine into the mixture. leave mixture off to the side.

~Pancakes
2 c. Pancake mix* gluten free pancake mix
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 c. granny smith apples,1/4 inch
1 c. low fat milk* (Soy, Rice, Almond Milk)
2 eggs* Egg substitute

Directions:

1. In a large bowl, stir in all pancake ingredients until well blended. Heat dutch oven griddle to 350°F. over medium-high heat. (To test griddle pan, to see if it's hot enough sprinkle with a few drops of water. If bubbles are happy jumping around, the heat is just right.) spray with cooking spray before heating to help prevent streusel from sticking to griddle pan.

2. using a ice cream scooper pour about 1/4 cupful batter onto hot griddle pan. Sprinkle each pancake evenly with 2 Tbsp. of Streusel mixture. Allow to Cook for 2 to 3 minutes or until bubbly form on top and dry around edges. Turn; cook other side until light golden brown around edges about 1 minute to 1 min :30 sec. Scrape off griddle between batches of pancakes if necessarily needed . Serve with Whipped cream and (*crushed pecans: not recommended for people with tree nut allergies)