This easy pancake recipe is the perfect lightened-up lazy weekend breakfast. It’s made with cinnamon-spiced apples that give each pancake the flavor of warm apple pie. Your leftovers can be stored in the fridge for a few days or in the freezer for a busy morning breakfast. They can be thawed overnight in the fridge and are great warmed up in the toaster or toaster-oven.

Pancake 101:

When starting out, I was less than stellar when it came to making the perfect pancake. There was the time I burnt them to a charred crisp, another that I flipped them way before they were set and let’s not forget the day I used a stainless steel pan… oh my what a mess! Becoming a pro pancake maker has taken me quite some time, so I wanted to share the best tricks I’ve learned over the years to reach pancake perfection!

Use a non-stick pan or griddle.

Add just enough butter or oil to coat the surface of your pan. You don’t need much but without it your batter will stick!

Do the “sizzle test.” Heat the pan on medium heat before adding your batter. I do the “sizzle test” to know when my pan’s ready. I simply run my fingers under some water and flick water droplets on the pan. When I hear a slight sizzle, I know the pan is warm enough to add the batter.

Turn the heat down to medium-low when cooking your pancakes. When you initially add your batter, you want that higher heat to crisp them BUT once your batter is poured, lower your heat and allow those babies to brown slowly. I know this takes a little longer but it’s better than burnt pancakes!

Don’t flip them too soon. Wait until the top of your pancakes show little bubbles that pop. Take a look underneath and if they’re golden brown, it’s time to flip!

Finely dice your apples. The smaller you cut them, the faster they’ll cook AND the better they’ll blend into your batter. Before adding them, sauté them just until they’re softened. You don’t want crunchy apples in your pancakes but you don’t want a mushy mess either!

Get your kids involved! What better way to encourage your kids to cook than by getting them involved in making these easy pancakes. Have them help by mixing the ingredients together or adding the cooked apples to the batter!

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Print Recipe
Low-Carb Apple Cinnamon Pancakes (Gluten-Free)
Prep Time 10 minutes
Cook Time 10 minutes
Servings
medium pancakes
Ingredients
For the Apples:
For the Pancakes:
Prep Time 10 minutes
Cook Time 10 minutes
Servings
medium pancakes
Ingredients
For the Apples:
For the Pancakes:
Instructions
Apples:
  1. To prepare the apples, lightly grease a non-stick cooking pan.
  2. Add apples and sprinkle with ¼ teaspoon cinnamon.
  3. Cook 3-5 minutes, stirring semi-frequently so apples don’t burn.
  4. Once apples have softened, remove from heat and set aside.
Pancakes:
  1. In a high-powered blender or food processor (I use my Nutribullet), blend all ingredients except berries or fruit.
  2. Add milk to the batter to thin it, only if needed. Start with 1 tablespoon and increase as necessary.
  3. Add apples into your batter and stir to combine.
  4. Heat a skillet or non-stick pan to medium-high heat. Grease pan with coconut oil.
  5. For each pancake, pour approximately 1/4 cup of batter onto the griddle. Each pancake will be about 4 inches in diameter.
  6. Reduce heat to medium and cook until golden brown on both sides.
  7. Top with a small amount of pure maple syrup ENJOY!
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