Every bite that anyone takes off my favorite paleo apple cinnamon pancakes, they can not resist their urge to eat more. Especially the crunchiness they taste with the cinnamon topping which is homemade is out of a world experience for them. The fresh cinnamon with apple sauce makes these pancakes not only fluffy but yummy at the same time.
If you want a sweet delight for your autumn mornings then these paleo apple cinnamon pancakes are for you. I make these on my own in very less time so I can tell you that this is a quick breakfast meal that you and your kids will enjoy especially in cold weather as their warmth and fluffiness will make their whole day.
I have chalked out a great recipe that includes dairy-free, grain-free, and gluten-free ingredients so that anyone with any allergy or issue can eat it and enjoy it. These traditional pancakes are a classic in not just the taste but for a meal too as they are light. I use different flour for these, sometimes I use coconut flour, tapioca flour, and sometimes almond flour, or sometimes I even mix all three of these so you can choose any flour you like.
THE BEST SEASONAL PANCAKES
The delicious taste of these pancakes will make your mouth water as I fill them up with cinnamon, maple syrup, butter, and sliced apples. These toppings are a great match with pancakes and I also make sure to add some cinnamon spice inside the pancakes. To add some moisture to these pancakes I add some apple sauce to these pancakes so that their moisture remains and they are easy to eat.
These pancakes are divine and their toppings could be doubled and tripled according to your choice. You can also use sugar-free syrups for those who have diabetes or other sugar-related issues.
HOW TO MAKE PALEO APPLE PANCAKES
So these paleo apple cinnamon pancakes have an easy recipe that I follow and now I will be sharing it with you so that you can enjoy these pancakes too.
- First of all, take out an open bowl and add some ingredients to it. Pick out your favorite flour like almond, coconut, or tapioca flour, and add it to the bowl along with cinnamon, salt, and baking soda.
- Use a mixer to mix them well. I use a spoon if I don't have a mixer at home. Pick out another bowl and add vanilla extract, white wine vinegar, honey, nut milk, apple sauce, and eggs.
- Now take out the batter of the pancake and add all the ingredients together to mix them well. All of these ingredients should be whisked together for some time so that everything is mixed well.
- Pour the pancake onto the skillet. I for one prefer to utilize my pancake pen as it makes great, predictable measured hotcakes. In any case, you can likewise use a scoop or a huge spoon.
HOW TO FREEZE PANCAKES FOR MEAL PREP
I freeze them properly because pancakes do require care and these delicious pancakes deserve all the respect and care from anyone. So I like to freeze them properly with the procedure below:
I usually Store the frozen pancakes in the cooler. You could utilize a silicone cooler pack or glass stockpiling compartment. Also, they're best eaten in 2 months or less. Freezing them strong keeps them from sticking with each other, yet for additional stick counteraction, layer the pancakes with a little piece of waxed or material paper between them. Stack the frozen hotcakes between waxed or material paper. They normally require about an hour to freeze strong. Freeze in a solitary layer on a baking sheet: Spot your cooled hotcakes in an even layer on a material paper-lined baking sheet.
HOW TO REHEAT FROZEN PANCAKES
At the point when you're in the temperament for fast pancakes, essentially remove them from the cooler and warm them. The following are threeway on the best way to make it happen.
You can use a toaster to reheat the pancakes. I use two pancakes at a time in the slots of the toaster. Make sure you don't use the high-level settings on the toaster, and keep the pancake to heat for less than 3 minutes.
I also use a microwave to heat these pancakes. I put them in the microwave for 60 seconds or less but not more as they lose their taste after this.
In conclusion, paleo apple cinnamon pancakes are the simplest and fluffiest breakfast meal to eat on lazy autumn mornings with some amazing maple syrup and tasty fresh fruit toppings.
Frequently Asked Questions
Q. Is it easy to cook paleo apple cinnamon pancakes?
- yes it is easy to cook the paleo apple cinnamon pancakes
PALEO APPLE PANCAKES
- ½ cup almond flour
- ⅓ cup tapioca flour
- ⅓ cup coconut flour
- ½ teaspoon baking soda
- 1 tablespoon ground cinnamon
- ¼ teaspoon salt
- 4 large eggs
- ½ cup almond milk, or any dairy-free milk
- ½ cup apple sauce
- 1 tablespoon honey, or maple syrup
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon ghee, butter, or coconut oil to coast skillet
- 2 apples, peeled, cored, and finely chopped
- ¼ cup maple syrup, or more as desired
- 2 tablespoons butter
- 1 teaspoon cinnamon
- Whisk all of the dry ingredients together in a bowl.
- In a separate bowl, whisk all of the wet ingredients. Then, add the wet ingredients to the dry and mix until well combined.
- Heat a skillet or griddle on medium-high heat and coat with ghee, butter or coconut oil.
- Spoon the batter onto the skillet, keeping your pancakes approximately 3-4 inches in diameter. Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes.
- While the pancakes are cooking, make the apple topping in a small saucepan over medium heat. Add the chopped apples, butter or ghee, maple syrup, and cinnamon to the pot and let it simmer 10-12 minutes, or until the apples are soft.
- Serve immediately with the apple topping poured over the pancakes.
- You could use any milk in this recipe, including my cashew milk, almond milk or hemp milk.
- Each serving is 2 pancakes, so this recipe makes a total of 12 pancakes.
- If you love my electric griddle (as I do), it's this ceramic griddle that's PFOA-free.