When you have an abundance of apples, you make apple pie pancakes! These pancakes are gluten and dairy-free, and they taste just like apple pie.
Ingredients
Stewed Apples Ingredients
6 apples, peeled, cored and cut into cubes
3 tbsp coconut oil
1/2 cup maple syrup
1/2 cup apple sauce
2 tsp cinnamon
1/4 tsp ground nutmeg
2 tsp vanilla extract
1/4 cup coconut milk
1 tsp tapioca starch
4 tbsp lemon juice
Dry Ingredients
2 1/3 cups gluten-free flour blend (for the gluten-free flour blend recipe, refer back to my poppy seed cake recipe), or you may use any gluten-free flour
2 tsp baking powder
1 tsp baking soda
pinch of salt
1 tsp cinnamon
pinch grated nutmeg
Wet Ingredients
2 eggs
1 tbsp brown sugar
1/2 cup apple sauce
1/2 cup coconut milk (unsweetened)
1/2 tsp vanilla
Preparation
In a medium bowl, add all the dry ingredients and mix well.
In a separate medium bowl, add all the wet ingredients and whisk well to combine.
Add the wet ingredients to the dry ingredients and whisk just until combined.
Set aside to rest while you prepare the stewed apples.
In a medium sauté pan, add all the ingredients for the stewed apples and cook on medium-low heat for 10-15 minutes, or until the apples have softened, stirring often.
While the apples are cooking, heat coconut oil in a separate non-stick pan and cook pancakes on low heat, flipping once bubbles are present.
Serve pancakes with stewed apple sauce, extra maple syrup and dairy-free ice cream.
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