Description
Delicious fluffy apple cider pancakes with sweet syrupy stewed apples.
Ingredients
Units
Scale
Stewed Apples:
- 4 apples, cored and diced (gala are the best here)
- a splash of apple cider (or water)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp apple pie spice
- 1/2 tsp ground cinnamon
Apple Cider Pancakes:
- 1 cup all-purpose gluten-free flour*
- 2 tbsp coconut sugar (date sugar or regular sugar is also good)
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 2 tsp apple pie spice
- 1 tsp ground cinnamon
- 2 large eggs
- 1/3 cup apple sauce
- 2/3 apple cider
- 1 tsp vanilla extract
- 2 tbsp melted butter (or oil)
- 1/3 cup chocolate chips
- Avocado oil for cooking (preferably in a spray form)
Instructions
- To make the stewed apples, add into a medium pot add the chopped apples, a splash of apple cider, maple syrup, vanilla extract, apple pie spice, and ground cinnamon. Bring to a soft boil and cook covered for about 20 minutes or until the apples soften and the sauce becomes syrupy. Stir every few minutes to prevent it from sticking to the bottom. Set aside while you make the pancakes.
- Preheat your oven to 200°F (100°C). Optional step to keep the pancakes warm.
- In a large bowl, whisk together the flour, coconut sugar, baking powder, fine sea salt, apple pie spice, cinnamon, and set aside.
- In a smaller bowl, whisk the eggs, add the apple sauce, apple cider, vanilla extract, and stir to combine. If the mixture is too cold, save the butter and whisk it into the batter at the very end so it doesn’t seize. Pour the wet mixture into the dry mix and whisk until combined. Don’t over whisk. Lastly, pour in the butter if you didn’t add it to the wet mix before, and quickly whisk. Stir in the chocolate chips.
- Heat a big pan over high heat. Spray or brush with a little bit of avocado oil. Add about ¼ cup of the batter into the pan per pancake. Cook for about 1 ½ minute on each side or until golden (will vary based on how big you make the pancakes).
- Transfer the pancakes onto a baking dish and place in the oven to keep them warm until ready to eat.
- Serve with the stewed apples and a drizzle of maple syrup. Enjoy!
Notes
*If you don’t have a gluten-free flour mix, my favorite flours to mix here are chickpea, brown rice, and tapioca. Use ½ cup brown rice flour, ¼ cup chickpea flour, and ¼ cup tapioca flour.
Nutrition
- Serving Size: 4 pancakes
- Calories: 457
- Sugar: 18.6 g
- Sodium: 256 mg
- Fat: 18.2 g
- Saturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65.1 g
- Fiber: 3.8 g
- Protein: 8.2 g
