Apple cider pancakes present an effective way of warming as much as fall with out turning on the oven and heating up your kitchen whereas it’s nonetheless a bit heat exterior.
These fluffy pancakes characteristic coconut flour, spices and lowered apple cider and get drizzled with maple syrup. They freeze nicely and might be reheated within the oven throughout busy mornings.
Apple Cider Pancakes (Grain-Free)
- Yield: Makes about 1 dozen pancakes
- Class: Breakfast
- 1 cup coconut flour (I choose Bob’s Purple Mill)
- 6 tablespoons tapioca flour
- 2 teaspoons apple pie spice
- 1/2 teaspoon Celtic sea salt
- 1/2 teaspoon baking soda
- 8 giant eggs
- 1/2 cup plain entire yogurt (you should use a coconut or almond milk yogurt for a dairy-free possibility)
- 6 tablespoons butter, melted (or 5 tablespoons coconut oil)
- 1/3 cup lowered apple cider*
- 1/2 cup uncooked honey
- Ghee or coconut oil for frying
- Maple syrup for drizzling
Directions
- Place the coconut flour, tapioca flour, apple pie spice, sea salt and baking soda in a big mixing bowl. Whisk the combination till blended. In one other giant bowl, whisk collectively the eggs, yogurt, butter, apple cider and honey. Pour the moist substances into the dry substances and whisk till easy. Let the batter sit for 10 minutes.
- Warmth a big frying pan over medium-low warmth for two minutes till scorching. Add 1 tablespoon ghee, soften and swirl to coat. Spoon a small portion of batter onto the pan to make a 4-5” pancake. Prepare dinner till backside aspect is golden brown. Utilizing a spatula, flip the pancake and prepare dinner till the second aspect is golden brown, about 2 minutes. Repeat with remaining batter. Serve instantly with maple syrup.
- *To scale back the apple cider: Place 1 cup of apple cider in a saucepan and convey to a low simmer over low warmth. Proceed to simmer till lowered by over half.
