Looking to change up your Sunday morning pancakes that the whole family will love? Try these amazing Apple Pie pancakes!
Recipe Type: Breakfast | Dietary Info: Gluten Free, Vegetarian |
Total Time: 30 minutes | Serving Size: 6 |
Ingredients: 3 Eggs 3/4 cup Unsweetened Almond Milk 3 tbsps Maple Syrup (divided) 3/4 Lemon (juiced and divided) 1 tsp Vanilla Extract 1/2 cup Coconut Flour 1/2 cup Arrowroot Powder 1 1/2 tsps Baking Powder 1/4 tsp Baking Soda 1/4 tsp Sea Salt 1 tbsp Extra Virgin Olive Oil 1 tbsp Coconut Oil 1 Apple (cored and diced) 1/2 tsp Cinnamon 2 tbsps Almond Flour Notes: No Arrowroot Flour Use tapioca flour or cornstarch. Leftovers: Store pancakes in the fridge and reheat them in the toaster. | Directions: 1. In a large bowl, whisk the eggs, almond milk, 1/3 of the maple syrup, 1/3 of the lemon juice and vanilla until combined. 2. In a separate bowl, combine the coconut flour and arrowroot flour. Add to the wet mixture about 1/4 cup at a time, whisking thoroughly. 3. Mix in baking powder, baking soda, and salt. 4. Grease a large skillet with olive oil and place over medium heat. Once hot, pour pancakes in the skillet, about 3-inches wide. 5. Once small holes begin to appear in the surface of the pancake, sprinkle a few apple chunks onto it and flip over. Cook each side approximately 3-4 minutes. Repeat until batter is finished. 6. Heat coconut oil in a small saucepan over medium heat. Add remaining apple chunks, cinnamon, the remaining 2/3 of the lemon juice and the remaining 2/3 of the maple syrup. Stir until combined. 7. Add almond flour and turn down to low-medium heat. Let simmer and stir occasionally for 3 to 5 minutes or until apple chunks are soft. 8. Top apple pancakes with chunky apple cinnamon sauce and enjoy! |
Show us how you recreate or modify this recipe by tagging us with the hashtag #ournaturalseats