Apple Cinnamon Pancakes (Gluten-Free + Low Carb)
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.
Servings Prep Time
6-8medium pancakes 10minutes
Cook Time
10minutes
Servings Prep Time
6-8medium pancakes 10minutes
Cook Time
10minutes
Ingredients
For the Apples: (can be prepped ahead)
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 apples.
  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 and ENJOY!
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