Apple Pie Pancakes

There are so many ways to make pancakes taste delicious, but these Apple Pie Pancakes might just become your favorite yet. Spiced apples piled high on a stack of perfect pancakes, all topped off with a drizzle of pure maple syrup—it doesn’t get much better! These pancakes are a perfect holiday themed treat or a great weekend breakfast or lunch for the whole family. They are free of eggs, dairy, and gluten and are low in fat, making them an indulgence you can feel good about.

Apples have wonderful anti-inflammatory properties and provide significant results for those suffering with autoimmune disorders such as Addison’s disease, Cardiomyopathy, Celiac disease, Lupus, and Multiple Sclerosis. Apples contain pectin, which is a gel-like fiber that can prevent the putrefaction of protein in the digestive tract. Pectin works like an intestinal broom to clean and sweep out debris from the colon. This is particularly beneficial for those who suffer from constipation or impactions. 

Apple pectin has also been shown to bind with radioactive residues and toxic heavy metals such as lead and mercury and safely remove them from the body. One more benefit of apple pectin is that it has the ability to limit the amount of fat our adipose cells can absorb by building a barrier that naturally controls the buildup of fat in the body which makes it a great choice for any weight loss program.

Apple Pie Pancakes 

Ingredients:

• 1/2 cup + 1-2 tbsp unsweetened almond milk 
• 1/3 cup unsweetened applesauce
• 1 cup wholegrain gluten-free oat flour
• 2 tbsp coconut sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/8 tsp of ground nutmeg
• 1 tsp baking powder
• 2-3 tbsp maple syrup, for drizzling

For the Spiced Apples:

• 2 red apples, diced
• 1 tbsp lemon juice
• 1/2 tsp cinnamon
• 1/4 tsp ground cardamom
• 2 tbsp coconut sugar
• 2 tsp water

Directions:

In a small bowl or jug, combine the almond milk and applesauce. Mix well and set aside.

Add the oat flour, coconut sugar, ground cinnamon, ground cardamom, ground nutmeg and baking powder to a medium-sized bowl and whisk to combine. Pour theapple sauce mixture into the flour and stir until you get an even batter. Add 1-2 tbsp more almond milk if needed - the batter should be thick but pourable. Set aside.

To make the spiced apples, combine the diced apples, lemon juice, ground cinnamon, ground cardamom, coconut sugar and water in a small saucepan and bring to a simmer. Cook, uncovered, for 5-10 minutes, until the apples are cooked through. 

While the apples are cooking, place a non-stick crepe or regular pan on medium-high heat and add a couple spoonfuls of pancake batter. Cook for 2-3 minutes on each side, until browned underneath, then flip. Repeat with rest of the batter. 

Serve the pancakes immediately with spiced apples and a drizzle of maple syrup. 

Serves 2 

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This item posted: 22-Dec-2018