The apple pancakes are delicious treats enriched with dried fruit paste in the batter. Soft and tasty, they are perfect for breakfast. You can use a naturally gluten-free flour such as sorghum or replace it with oat (must be certified for celiacs) or even with semi-whole wheat flour. For the flavor of the dried fruit paste, I chose almonds for the inside and peanut butter for accompaniment.
Discover other recipes with apples:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1 egg
- 1 apple
- 1/3 cup oat flour (or sorghum or gluten-free rice)
- 1/3 cup plant-based milk
- 1 pinch gluten-free baking powder
- 1 pinch ground cinnamon
- 1 tsp almond cream
- coconut oil
- 1 tsp peanut butter
Tools
- 1 Grater
- 1 Bowl
- 1 Skillet
- 1 Whisk
Steps
Grate an apple finely in a bowl after peeling it.
Add the cinnamon, the egg, and mix.
Combine the flour, baking powder, and milk, then the dried fruit paste.
Mix the batter well.
Heat a skillet or non-stick pan.
Grease with coconut oil and cook the pancakes for 3 minutes on each side.
Serve with the dried fruit paste to taste.
WARNING: consult the Italian Celiac Association manual and carefully read the ingredients to ensure they do not contain gluten contamination
Tips
The dried fruit paste can be varied to your taste, hazelnuts, pistachios, cashews.
They can be stored in the refrigerator already cooked for 3 days in a closed container, just heat them for 30 seconds in the microwave or in a skillet over low heat for 1 minute.
The batter can be stored in the refrigerator for 2 days.
Pancake Recipes
Pumpkin Pancakes without Sugar
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