Fall is the perfect time to indulge in the warm, comforting flavors of apples. These Apple Pie Pancakes are not only delicious but also packed with nutrition, making them a perfect breakfast or brunch treat. Plus, they’re a fantastic way to incorporate the health benefits of apples into your day. After all, you’ve likely heard the saying, “An apple a day keeps the doctor away.” And it’s true! Apples are unique in the fruit world because they contain all the essential vitamins your body needs, acting as a natural multivitamin.
Apples are low in calories and high in fiber, making them an excellent choice for anyone looking to maintain a healthy weight. They are rich in antioxidants, which help combat oxidative stress, and their high fiber content supports digestive health. Plus, apples have been linked to a lower risk of chronic diseases, including heart disease and diabetes. With all these benefits, it's no wonder apples are celebrated as a superfood!
Apple Pie Pancakes
INGREDIENTS
- 3 eggs
- 3/4 cup unsweetened almond milk
- 3 tablespoons maple syrup (divided)
- 3/4 freshly juiced lemon (divided)
- 1 teaspoon vanilla extract
- 1/2 cup coconut flour
- 1/2 cup arrowroot powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon coconut oil
- 1 apple, cored and diced
- 1/2 teaspoon cinnamon
- 2 tablespoons almond flour
DIRECTIONS
In a large bowl, whisk together the eggs, almond milk, 1/3 of the maple syrup, 1/3 of the lemon juice, and vanilla extract until combined.
In a separate bowl, combine the coconut flour and arrowroot powder. Gradually add this mixture to the wet ingredients, about 1/4 cup at a time, whisking thoroughly.
Mix in the baking powder, baking soda, and salt.
Grease a large skillet with olive oil and place it over medium heat. Once hot, pour the pancake batter into the skillet, making pancakes about 3 inches wide.
When small holes begin to appear on the surface of the pancakes, sprinkle a few apple chunks on top, then flip the pancakes over. Cook each side for approximately 3 to 4 minutes. Repeat until all the batter is used.
In a small saucepan, heat the coconut oil over medium heat. Add the remaining apple chunks, cinnamon, the remaining 2/3 of the lemon juice, and the remaining 2/3 of the maple syrup. Stir until combined.
Add the almond flour and reduce the heat to low. Let it simmer, stirring occasionally, for 3 to 5 minutes or until the apple chunks are soft.
Top the pancakes with the chunky apple cinnamon sauce and enjoy!
NOTES:
- No flour? You can substitute with tapioca flour or cornstarch.
- Leftovers? Store pancakes in the fridge and reheat them in the toaster for a quick breakfast.
With this recipe, you can enjoy the delicious combination of apples and pancakes while reaping the many health benefits that apples provide. These Apple Pie Pancakes are not just a treat for your taste buds but also a delightful way to incorporate the wisdom of “an apple a day” into your life. So why not whip up a batch this fall and savor the flavors of the season?
Enjoy!
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