Hey little cuties!
Each one of these little golden-brown pancakes is filled with a slightly softened apple ring and dusted with cinnamon sugar. Could there be a better pancake for fall?
My 4-year-old and I had a blast making these together on his last morning of fall break. I definitely scored major Mom cool points. I also felt great about him eating a plate of these healthy, protein-packed pancakes for breakfast. I even gave 2 to my baby who gobbled them up. (While smearing 40% of them on his highchair/PJs… this video is dead-on.)
On a more important note I’m wondering where my award is for actually making something you see in those “family fun” magazines at the doctor’s office. I am usually a dig-through-the-pile-to-shamelessly-find-an-issue-of-People kind of person, but this has me thinking I should go for the wholesome, family magazine more often.
The sky is the limit with these apple pancakes! You can use any pancake batter or variety of apple you like. In this recipe I use a grain-free pancake batter that is full of protein, low in sugar and out of this world delicious. The coconut flour in this batter also works perfectly for apple ring pancakes because it makes a nice thick batter that clings to the apples.
If you use a pancake batter besides this, I would leave it on the thicker side so sticks to the apples. I bet an oatmeal-type pancake would be fantastic with these, as oats and apples are such a rockstar combination. Enjoy!Print
I use Granny Smith apples in this recipe but any kind you have on hand will work! You can also use any pancake batter you like. Just try and leave it on the slightly thicker side when adding the liquid so it adheres to the apple slices. The grain-free batter in this recipe works well because it contains coconut flour, which makes the batter nice and thick – not to mention full of protein and fiber! Double this recipe as needed.
- 2-3 apples
- 1/2 cup almond milk
- 3 eggs
- 2 tablespoons maple syrup
- 1 tablespoon melted butter or coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon apple cider vinegar
- 1/4 cup coconut flour
- 1/4 cup arrowroot or tapioca flour
- 2 tablespoons almond flour, packed
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- coconut oil or butter for cooking
For the cinnamon sugar:
- 2 tablespoons coconut sugar or organic cane sugar
- 1/2 teaspoon cinnamon
- pinch of salt
- Peel the apples and slice into 1/8-1/4 inch slices. Cut out the core. Mix together the cinnamon sugar.
- Place the remaining ingredients in the blender and blend until smooth. Heat 2 tablespoons or so of butter/oil in a nonstick skillet over medium heat. You don’t want the heat to be as high as it would be for regular pancakes because almond flour browns easily and you want to give the apple time to cook a little before the pancake is done.
- Dip the apple slices one at a time in the batter, then add to the hot pan. Cook for 3-4 minutes on the first side, or until golden. Flip and cook for another 1-2 minutes. Sprinkle with cinnamon sugar. Repeat with the remaining apple slices/batter. Enjoy!
- Serving Size: 2-3