I have fond childhood memories of Saturday morning pancakes piled high with lots of wonderful fruit toppings. I kept up the tradition with my own sons, often making these pancakes in the fall. Like my mom, I made different fruit toppings. We often used sour cherries, strawberries, blueberries, blackberries, peaches, or even applesauce. My mother would boil 2 cups of berries with ¼ cup of water, then add a mixture of cornstarch (2 tablespoons), water (¼ cup), and date paste (6 tablespoons of dates blended with 6 tablespoons of water). Once the fruit sauce had become slightly thick, she would serve it with our pancakes, making it one of our favorite breakfast meals of the week.

Makes 12 pancakes

2 cups whole-wheat pastry flour

2 teaspoons baking powder

1½ teaspoons ground cinnamon

½ teaspoon nutmeg

1½ cups unsweetened nondairy milk

2 egg replacers (2 tablespoons flaxseed meal mixed with 6 tablespoons water)

1 cup peeled and shredded apples

½ cup chopped walnuts or pecans

1.    In a large bowl, combine flour, baking powder, cinnamon, and nutmeg.

2.    In a separate bowl, mix milk and egg replacers.

3.    Combine the wet and dry ingredients and stir to remove any lumps. Add shredded apples and nuts. The batter should be pourable; if it seems too thick, add more milk.

4.    Preheat a nonstick skillet or griddle.

5.    Pour small amounts of batter onto the heated surface and cook until the top bubbles. Turn the pancake over with a spatula and cook the second side until golden brown. Serve immediately.