In November, my pie craving is strong! Just thinking about
Thanksgiving brings back memories of the comforting flavors of pumpkin, apple, and pecan pie. This apple pie pancake breakfast is the easiest, healthiest, and most delicious way to satisfy that craving all month long without the sugar crash and extra weight that comes along with daily pie consumption! As always, you can make this your own by switching up the spices, variety of apple, and adding nuts. This is my version of apple pie pancakes:
Ingredients:
- 1/4 cup Coconut Flour
- 1/2 tsp Baking Soda
- 1/4 tsp ground Cinnamon
- pinch of fine Sea Salt
- 3/4 cup grated Apple (use any kind you love)
- 4 Eggs, beaten
- 1 tsp Pure Vanilla Extract
- 1/3 cup Organic Apple Juice
Instructions:
In a small bowl, whisk the first 4 dry ingredients together, making sure there are no lumps and that everything is evenly distributed. In a separate bowl, beat the eggs well by hand or with a mixer. Stir in the apple, vanilla extract and apple juice. Melt some coconut oil or butter in a large sauté pan on medium heat. These guys will stick if you don’t grease the pan so that step is important! This recipe makes approximately 5 medium pancakes or 7 smaller pancakes, so spoon the batter into your pan in the desired size. Cook each pancake until small bubbles form on the top and edges, about 3-4 minutes. Flip and cook for an additional 2-3 minutes. Serve plain, with chopped apple, a dusting of cinnamon, and a drizzle of maple syrup.
Enjoy!
Annie
