Apple pancakes are tasty treats enriched with dried fruit paste in the batter. Soft and delicious, they are perfect for breakfast. You can use naturally gluten-free flour like sorghum or substitute it with oats (must be certified for celiacs) or semi-whole wheat flour. For the flavor of the dried fruit paste, I chose almonds for the inside and peanut butter to accompany.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, 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 paste
- coconut oil
- 1 tsp peanut butter
Tools
- 1 Grater
- 1 Bowl
- 1 Pan
- 1 Whisk
Steps
In a bowl, finely grate an apple after peeling it.
Add the cinnamon, the egg, and mix.
Combine the flour, baking powder, and milk, mix, then the dried fruit paste.
Mix the batter well.
Heat a non-stick pan or griddle.
Grease with coconut oil and cook the pancakes 3 minutes per side.
Serve with dried fruit paste to taste.
WARNING: consult the Italian Celiac Association handbook and read the ingredients carefully to ensure they are gluten-free.
Tips
The dried fruit paste can vary according to your taste, hazelnuts, pistachios, cashews.
They can be stored in the refrigerator already cooked for 3 days in a closed container. Simply heat them for 30 seconds in the microwave or in a pan over low heat for 1 minute.
The batter can be stored in the refrigerator for 2 days.
The batter can be stored in the refrigerator for 2 days.
The batter can be stored in the refrigerator for 2 days.
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