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Gingerbread Pancakes with Cinnamon Apples

Active Time: 30 minutes / Cook Time: 30-35 minutes / Total Time: 45 minutes

Makes 2 servings, about 4 thin pancakes each

Gingerbread Pancakes w Cinnamon Apples.JPG

Ingredients:

  • For the apples:
    • 1 teaspoon ghee
    • 1 large apple, peeled, cored, and chopped
    • ¼ teaspoon cinnamon
    • 2 tablespoons maple syrup
    • ¼ teaspoon vanilla pinch fine sea salt
    • 2 tablespoons butter
  • For the pancakes:
    • 1 cup almond flour (preferably super-fine)*
    • ¼ teaspoon cinnamon
    • ¼ teaspoon ground ginger
    • pinch ground cloves
    • pinch ground nutmeg
    • Dash of fine sea salt
    • 2 eggs
    • ½ to ¾ cup almond milk, plus more if needed
    • ½ teaspoon vanilla
    • 3 teaspoons ghee or coconut oil, divided

Directions:

  1. To make the apples: In a small skillet or saucepan, heat 1 teaspoon ghee over medium. Add the apples and cook, stirring often, until apples are tender and starting to juice, 8-10 minutes. Add cinnamon, maple syrup, vanilla, salt, and butter and mix until butter is melted and apples are evenly coated. Remove from the heat and set aside.
  2. To make the pancakes: Place almond flour and next five ingredients (through salt) in a large bowl and whisk to combine.
  3. In a large measuring cup or medium bowl, whisk together eggs, ½ cup almond milk, and vanilla until smooth. Stir the liquid mixture into the dry mixture and whisk to combine.
  4. Add more almond milk if needed, until the batter is a thick but slightly runny consistency. *
  5. Heat 1 teaspoon ghee in a large non-stick skillet over medium heat.
  6. Once hot, ladle 2 heaping tablespoons of batter per pancake onto the skillet. Depending on how large your skillet is, you should be able to cook 2 pancakes at once. Cook until bubbles form around the edges and on top of your pancake, about 2-3 minutes. When firm enough to flip, flip and cook until browned on the other side, 2-3 minutes longer. Remove cooked pancakes from your skillet and repeat this process with the remaining batter, adding ½ teaspoon of ghee when the skillet looks dry. (Cooked pancakes can be kept warm on a baking sheet in a 200°F oven.)
  7. When the last two pancakes are in the skillet, if necessary, gently rewarm the cinnamon apples. 8. Serve half of the pancakes topped with half of the apples and sauce per person.

*Almond flour pancakes will not behave the way wheat flour pancakes do. The flour will sink to the bottom of the batter, so make sure you are scooping from the bottom of the bowl when you ladle batter into the pan. The pancakes are fragile, so wait until bubbles have formed and popped all over the surface of the pancake before attempting to flip; a thin metal spatula will help with the turning.