Gratitude Pancakes

• 4 cups orn bread/muffin mix - the kind with bits of corn are best (yes I cheated and used the boxed stuff because I live in Japan and the selection of bulk flours are limited)
• 2 eggs
• 1 cup low fat soy milk
• 1 pinch of cinnamon
• 1 cup walnuts (soaked for 30 minutes in water)
• 1 small apple (Rome apples work best)
• 2 tablespoons butter

1. fold in eggs and soy milk into corn bread/muffin mix and mix until smooth
2. chop and saute apples in 1 btsp of butter (saute until whites of apples are a golden brown)
3. combine soaked walnuts and apples in Cuisinart/blender (blend until lightly minced - do not blend until smooth
4. add apple and walnut mixture to batter and mix
5. add pinch(es) of cinnamon and mix again
6. make pancakes in nonstick pan, but add the second tbsp of butter to make golden brown and add a salty sweet taste.
7. I like best served with a dollop of plain yogurt

corn, eggs, soy milk, cinnamon, walnuts, apple, butter

Taken from food52.com/recipes/1815-gratitude-pancakes (may not work)