Every week, as part of my breakfast, I experiment with a new fit recipe that I’m happy to share here on the blog with everyone who enjoys treating themselves to something sweet but healthy. More than ever these days I’ve become aware of how important it is to start the day with a nutritionally balanced meal for the many reasons I’ve already explained at length and that I invite you to read if you’re a new follower! These apple pancakes are a nice way to indulge without causing blood sugar spikes, since they’re sugar-free and, being based on almond flour, also gluten-free. They’re ready in five minutes, but if you’re always in a rush in the morning, you can prepare them the night before and store them in the fridge to reheat for a minute in the microwave. They’re perfect garnished with agave syrup or a spread of your choice for an extra touch of sweetness, and they also make a healthy snack for your children or a wholesome office treat.
If like me you enjoy variety and pay attention to what you eat from the very first meal of the day, try these fantastic alternatives as well:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 6 pancakes
- Cooking methods: Stovetop
- Cuisine: American
- Seasonality: Autumn, Winter and Spring
Ingredients
⚠ IN THIS RECIPE THERE ARE ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, at no extra cost to you!
- 80 about 3 oz (≈ 3/4 cup) apple (grated)
- 70 3/4 cup (about 2.5 oz) rolled oats (certified s.g.)
- 30 1/4 cup (about 1.1 oz) almond flour
- 1 egg (room temperature)
- 70 1/3 cup (about 2.4 fl oz) orange juice (fresh)
- lime zest (unwaxed)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1 pinch salt
- 1 tablespoon agave syrup (or topping of your choice)
- to taste ground cinnamon
Tools
⚠ IN THIS RECIPE THERE ARE ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, at no extra cost to you!
- 1 Bowl
- 1 Spoon
- 1 Lemon grater
- 1 Crepe pan
- 1 Spatula
Steps
In a large bowl, combine the grated apple with the almond flour.
Incorporate the egg, the cinnamon and a pinch of salt.
Also add the grated zest of the lime.
Complete with the oats previously ground into flour, a pinch of baking soda and the orange juice.
Mix all the ingredients well until you obtain a smooth batter.
Using a spoon, scoop portions of the mixture and cook the pancakes over low heat for about 2-3 minutes, flattening them slightly, on a well-heated and oiled crepe pan, removing excess oil with a paper towel.
With the help of a spatula, flip the pancakes and continue cooking for another minute.
Stack the pancakes as you go to keep them warm and serve with a spoonful of agave syrup and more cinnamon to taste.
And voilà… the apple pancakes are ready to be enjoyed!
Enjoy from La Cucina di FeFè!
Storage
👉 You can store the gluten-free apple pancakes in the fridge in an airtight container, preferably glass, for up to 2-3 days.
Tips, notes, variations and suggestions
🔵For a higher-protein version: add one tablespoon of Greek yogurt to the batter. It will make them even softer and increase the protein content of your breakfast.
🔵For a completely vegan version: you can replace each egg with a “flax egg” (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 10 minutes) or half a mashed banana, which will also help sweeten. In the latter case, for those wanting to reduce sugars, avoid the agave syrup and garnish only with cinnamon.
FAQ (Questions and Answers)
1. Can I use another type of flour?
If you don’t have gluten issues, you can use oat flour or type 2 wheat flour. If you want to stay gluten-free, coconut flour is an alternative, but be careful: you need much less of it (about 1/4 of the amount of almond flour) because it absorbs a lot more liquid.
2. Why do my pancakes break when I flip them?
Almond flour doesn’t contain gluten, so the structure is provided by the eggs. Make sure the pancake is well cooked on the first side (you’ll see the edges dry) before flipping it with a wide spatula.
3. Which apples are best?
Golden or Stark apples are perfect because they become sweet and soft when cooked. If you prefer a tart note to contrast the sweetness of the almond, try Granny Smith.
