Holiday weekends are great for spending a little extra time in the kitchen. I love mornings when I have time to create dishes. Apple pie pancakes are a fall favorite in our house. I find it fitting to make them this weekend for two reasons (1) it’s a holiday weekend and (2) it’s September, which is the month to kick off the opening apple orchards! I love fall for the fresh apples and crispy cool evenings. This weekend marks the kick off for fall. The only sad part about fall is the ending of summer. We have enjoyed our summer and among it, picked up a new addiction…wake surfing. However, every season sport has to come to an end and wake surfing is wrapping up. I’m thinking I’ll put a bow on that activity and unwrap it over Memorial Day weekend next year!!Apple Pie Pancakes
1 apple chopped
¾ cup almond flour
1 tbsp. coconut flour
1 tsp apple pie spice
¼ cup pecan pieces
½ tsp vanilla
½ tsp baking powder
2 tbsp. honey
Pinch of salt
1/4 cup fat of choice (ex. butter/coconut oil)
- Over medium heat place 2 tablespoons of fat into pan and place chopped apples into it. Cook apples until soft and tender, but not mush.
- In a large bowl whisk eggs.
- To the eggs mix in the almond flour, apple pie spice, vanilla, baking soda, honey and salt.
- Sprinkle the coconut flour and pecans into the batter and fold into the batter.
- Allow the apple to cool and the batter to sit and thicken for a couple minutes. Then add 3/4 of the apple to the pancake batter.
- Over medium heat, warm up fat and using a 1/3 cup scoop pancake batter into pan.
- Allow each side to brown prior to flipping over.
- Top pancakes with left over apples and maple syrup.