But even the incredible, edible egg, in its many guises, can get tiresome, so, especially on weekends, these pancakes make tasty, stick-to-your-ribs fare that is gluten- and grain-free. Topping them with sauteed apples is a seasonal embellishment that makes them sweet and sticky without the whopping sugar load of straight maple syrup.
Almond flour is fabulous for gluten-free baking. In most cases, if you don’t tell your family you’re baking gluten-free, they won’t be any the wiser. While almond flour is certainly more expensive than wheat flour, it is so nutritionally dense, you’ll need to eat less to be full and satisfied (though, admittedly, I have to put my mind to it to keep from scarfing down too many of these.) A good source for blanched almond flour is Honeyville, where you can buy anywhere from one to 25 pounds. Register with them and they’ll send you notices of sales. Between the sale price and a flat shipping fee, buying in bulk from them makes good sense. Last time I ordered, I got 25 pounds, split it with some friends and we all ended up paying about $4.50 a pound. That’s less than half what I’d pay at the grocery store.
Now, I mentioned that these are good weekend fare, because, let’s face it, who has time to mess with pancakes and sauteed apples on a busy work or school morning? Or maybe it’s just you and you can’t fathom making up a whole batch of flapjacks for yourself. But wait! These keep really well and can even be frozen and popped in the toaster for a quick breakfast or snack. Spread one or two with some nut butter (gilding the lily perhaps?) or cream cheese and a dab of jam and you’re in breakfast heaven. Because of the low carbohydrate, high fat, and adequate amount of protein, your energy levels will stay steady as she goes all morning long.
I hope you enjoy these!
Almond Flour Pancakes with Sauteed Apples
- 1 tablespoon butter or coconut oil
- 2 large apples, cored and sliced in 1/8-inch slices
- 2 tablespoons maple syrup or honey
- ¼ teaspoon cinnamon, or more to taste
- 2 eggs
- ½ cup milk, cream, or coconut milk
- 2 Tbls melted coconut oil or butter
- ½ tsp vanilla
- 1 ½ cups almond flour
- ½ tsp baking soda
- ¼ tsp sea salt
Melt 2 tablespoons butter in a skillet over medium high heat. Add sliced apples and saute until they begin to soften. Add maple syrup or honey and cinnamon. Stir well and reduce heat to medium. Continue to cook, covered, until apples are just tender. Remove lid and let juices cook down for a couple of minutes. Set aside.
In a small bowl, whisk the eggs, milk or cream, melted coconut oil or butter and vanilla. In a medium bowl, mix almond flour, baking soda and salt. Pour wet ingredients in to flour mixture and mix well.
Preheat a griddle or skillet to medium. Grease griddle or skillet with coconut oil or butter. Drop batter in scant quarter cupfuls onto griddle. Make pancakes no more than 3 to 4 inches in diameter so they will be easier to turn. When first side is golden brown, carefully flip with a thin bladed spatula. Do not overcook – nut flours burn easily!
Serve pancakes spread with butter, if desired, and topped with a scoop of sauteed apples.
Makes about eight 4-inch pancakes.