Apple Walnut Coconut Flour Pancakes

  1. For the pancakes:
  2. Mix coconut milk and eggs together in a bowl, then add the dry ingredients and stir to combine. Let the batter sit for 10 minutes and then adjust the batter if necessary from there (see note below).
  3. Add a dollop of butter or a small amount of oil to a large skillet. Heat skillet to medium-low (allow it to heat all the way up to the medium-low setting). Stick with small to medium-sized pancakes, using a tablespoon or two of batter per pancake (on a 12" skillet, we cook 3 small pancakes at a time). Cook on one side for 5 to 7 minutes and then very carefully work a spatula all the way underneath the pancake to flip it; these pancakes are easy to break. Cook on the other side an additional 3 to 5 minutes until cooked all the way through. Repeat for all of the batter.
  4. For the apple topping:
  5. In a small sauce pan, add the chunks of apple and water. Cook on medium heat until juices are seeping out and the contents come to a full boil. Add the honey, flour, cinnamon and ginger, mixing well. Reduce heat to medium-low and cover, stirring every few minutes. Cook until the apples are soft and they're coated with a thick syrup, about 45 minutes to an hour.
  6. Add a heaping portion of the apple topping to your pancakes and enjoy with a bottomless mug of coffee.

coconut milk, eggs, ubc, ubc, baking powder, ubc, ubc, walnuts, coconut oil, apple topping, honey crisp apples, water, honey, whole wheat flour, ubc, fresh ginger

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/apple-walnut-coconut-flour-pancakes/ (may not work)

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