Go Back

Apple Cinnamon Pancakes Topped with Stewed Apples

Prep Time 15 minutes
Cook Time 10 minutes
Author Carmen Sturdy

Ingredients

Pancakes
  • 2 eggs
  • 1 tbsp. honey
  • 1 tsp. vanilla extract
  • 1/3 cup almond milk
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • pinch of cloves
  • 1/2 tsp. baking soda
  • 1 tbsp. coconut flour
  • 1/4 cup almond flour
  • 1 apple grated
  • 1 tbsp. coconut oil or butter
Stewed Apple Topping
  • 1 tbsp. coconut oil
  • 2 apples peeled, cored, and chopped into small pieces
  • 1 tbsp. honey
  • 1 tsp. cinnamon
  • 1/4 cup water or apple juice

Instructions

Pancakes
  • In a bowl whisk together the eggs, honey, vanilla extract, and almond milk. Add in the baking soda, cinnamon, nutmeg, and cloves, and stir. 
  • Stir in the coconut and almond flour and mix until well combined, make sure there are no clumps before adding the shredded apple. 
  • Melt the coconut oil in a skillet on medium heat. Once the oil is hot, pour in approximately 2 tbsp-sized amounts of batter to form the pancakes. Use a spatula to form the pancakes into circular shapes and let cook for about 4 minutes until the pancake is golden and bubbles begin to form on the surface. Flip and cook for another 3 to 4 minutes on the other side. Repeat with the remaining batter. 
  • Serve the pancakes in a big stack topped with the stewed apples. 
Stewed Apples
  • Melt the coconut oil in a small saucepan on medium heat. Add in the chopped apples and stir to coat. 
  • Add the honey, cinnamon, and liquid (either water or apple juice) and let simmer on low heat for approximately 5 minutes until the apples are tender and most of the liquid has evaporated. 
Copied Print