Description
Fluffy gluten-free pancakes made with coconut flour. Topped with fresh apple cinnamon ginger topping!
Ingredients
- FOR THE PANCAKE BATTER:
- ⅓ cups Coconut Milk
- 3 whole Eggs
- ¼ cups Coconut Flour
- ¼ teaspoons Salt
- 1 teaspoon Baking Powder
- ¼ teaspoons Baking Soda
- ¼ teaspoons Ground Cinnamon
- 2 Tablespoons Walnuts, Chopped
- 1 Tablespoon Coconut Oil (or Melted Butter)
- FOR THE APPLE TOPPING:
- 2 whole Honey Crisp Apples
- 2 Tablespoons Water
- 2 Tablespoons Honey
- 1 teaspoon Whole Wheat Flour (omit To Make Entire Recipe Gluten-free)
- ¼ teaspoons Ground Cinnamon
- ½ teaspoons Fresh Ginger, Grated
Preparation
For the pancakes:
Mix coconut milk and eggs together in a bowl, then add the dry ingredients and stir to combine. Let the batter sit for 10 minutes and then adjust the batter if necessary from there (see note below).
Add a dollop of butter or a small amount of oil to a large skillet. Heat skillet to medium-low (allow it to heat all the way up to the medium-low setting). Stick with small to medium-sized pancakes, using a tablespoon or two of batter per pancake (on a 12” skillet, we cook 3 small pancakes at a time). Cook on one side for 5 to 7 minutes and then very carefully work a spatula all the way underneath the pancake to flip it; these pancakes are easy to break. Cook on the other side an additional 3 to 5 minutes until cooked all the way through. Repeat for all of the batter.
For the apple topping:
In a small sauce pan, add the chunks of apple and water. Cook on medium heat until juices are seeping out and the contents come to a full boil. Add the honey, flour, cinnamon and ginger, mixing well. Reduce heat to medium-low and cover, stirring every few minutes. Cook until the apples are soft and they’re coated with a thick syrup, about 45 minutes to an hour.
Add a heaping portion of the apple topping to your pancakes and enjoy with a bottomless mug of coffee.
