Description
A delicious gluten-free apple pie pancake recipe that will make you love fall even more!
Ingredients
- ½ cups Almond Flour
- ¼ cups Coconut Flour
- ¼ cups Arrowroot Flour
- 2 Eggs, Lightly Beaten
- 1 Tablespoon Honey
- 2 Tablespoons Melted Coconut Oil
- 1 teaspoon Baking Powder
- ⅛ teaspoons Salt
- ½ teaspoons Cinnamon
- ¾ cups Buttermilk (may Need A Little More If Batter Is Too Thick)
- 1 Apple, Peeled, Cored And Diced
- FOR THE APPLE COMPOTE:
- 2 Apples, Peeled, Cored, And Diced
- 2 Tablespoons Maple Syrup
- 1 teaspoon Cinnamon
Preparation
Combine flours, eggs, honey, oil, baking powder, salt and cinnamon in a medium-sized bowl. Add buttermilk. Whisk gently, then fold in diced apples. The longer the batter sits out, the thicker it becomes, so try to work quickly. You want to pour the batter when it isn’t too thick, as it cooks better when thinner.
If putting all of the pancakes on a griddle, make sure that the griddle is preheated and lightly greased with butter.
Pour about 1/4 cup of batter for each pancake. If you are only making a couple at a time, use a little buttermilk to thin the batter before placing it on the pan. The key to nut flour pancakes is to cook them low and slow. You have to be patient. These are not traditional pancakes—you won’t have the bubbles to indicate they are ready to flip. Instead, you may need to use a spatula and lift up one corner to peek if they are golden. Flip them gently and cook for 1 minute or so until they look golden on both sides. Remember: low and slow! Don’t rush the yumminess!
While pancakes are cooking, prepare apples to make the compote. In small saucepan, combine apples, syrup and cinnamon. Simmer on low heat until apples are soft and the liquid reduces a bit.
Serve the warm compote on top of the pancakes and enjoy!
