Apple Cinnamon Pancakes

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Apple Cinnamon Pancakes – My mother used to make apple cinnamon pancakes when I was growing up. They are so tasty and bring back warm memories of childhood. I can still smell the warm apples and cinnamon cooking in the pan. Apples and cinnamon are a classic flavor combination. These pancakes pay tribute to that. They are also a great example of healthy comfort food as they are sweet but have no refined sugar, only honey. They are made with whole grain oats and flax meal too. They are nutritious, tasty and comforting. Let these pancakes help you enjoy the flavors of apple season! – oat flour (*), milled flax seeds or golden flax meal, honey (preferably organic and raw), baking powder, baking soda, ground cinnamon, ground cardamom, dairy free buttermilk (see the recipe tip or recipe notes below), unsweetened almond milk, Madagascar vanilla extract, whole eggs (preferably pasture raised, organic), For the apples: apples (peeled and chopped), ground cinnamon, honey (preferably organic and raw), , Toss the chopped apples with cinnamon and honey in a small bowl and set aside.; Combine oat flour, baking powder, baking soda, cinnamon and cardamom in a large bowl and whisk them together. Be sure to break up any lumps in the mixture.; In a separate bowl, combine the honey, buttermilk, vanilla, almond milk and eggs. Beat well to combine
all of the ingredients.; Add the milk mixture to the dry ingredients stirring until well combined. Let the batter rest for a few minutes. ; Add the chopped apples to the pancake batter and fold the apples in to combine them into the batter. ; Heat a skillet or griddle with a little coconut oil cooking spray over medium high heat.; Using a pancake ladle or 1/3 cup measuring cup, ladle 1 or 2 pancakes into the pan. If using a griddle you may be able to fit more. The apples tend to want to pile up on top of each other so use the side of the ladle or measuring cup and gently pat the apple chunks down so they are in a single layer in the pancake. ; Cook until the sides are set and the center shows bubbles coming through. Carefully flip the pancakes using a spatula and cook on the other side for approximately two minutes. Continue until all the pancakes are cooked.; If you want to cook all the pancakes and then have every one eat together, preheat the oven to 200℉. Place a baking sheet covered with parchment or a silicon baking mat in the oven and as the pancakes are ready, transfer them from the pan to the cookie sheet in the oven using your spatula.; Once all the pancakes are cooked, remove the cookie sheet from the oven and serve the warm pancakes.; If you like, top the pancakes with more chopped apples or maple syrup and enjoy!; ; – *Oats are naturally gluten-free. They are a source of whole grain and have been shown to have cholesterol lowering properties. Those sensitive to wheat can often tolerate oats perfectly well. Oat flour can be substituted cup for cup for wheat flour. However, those who are allergic to gluten should use only oats certified as gluten-free because sometimes oats contain trace amounts of wheat from the harvesting and packaging process. They are often processed in the same facilities that process wheat flour and other wheat products. Certified gluten-free oats are grown and processed separately from wheat and other products which contain gluten.

Dairy Free Buttermilk: You can make your own with your favorite dairy free milk. The ratio is 1 cup to 4 1/2 tsp of lemon juice or apple cider vinegar. For this recipe you will only need 1/2 cup of dairy free butter milk, so use 1/2 cup dairy free milk and 2 1/4 tsp of lemon juice or vinegar. Make the buttermilk and set it aside while you measure out the rest of the ingredients.  You can store extra buttermilk in an air tight glass container in the refrigerator for up to one week

  – Breakfast & Brunch – American – Dairy Free – Gluten Free – Healthy Comfort Food