Apple Pancakes

adapted from Gluten-Free Gourmet

Apple Pancakes
Apple Pancakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    apple, peeled, cored, and coarsely grated

  • 4

    eggs

  • 2

    tsp ground cinnamon

  • Butter or coconut oil

Directions

1 - Using your hands, squeeze the grated to get most of the juice out. (Save the apple juice in the refrigerator for a tasty beverage.) 2- In a large mixing bowl, beat the eggs. Add the apple and cinnamon and stir to combine. 3- Place your skillet (cast iron rocks!) over medium heat. Grease it generously with either butter or coconut oil. 4- Pour about 2/3 cup of the mixture into the heated pan. Using a wooden spoon or heat-proof spatula, gently smooth the batter to the sides. 5- When the pancake is nicely browned on the bottom, but still wet on the top, flip it over to cook the other side. To flip, slide the pancake onto a plate with the wet side up. Place the plate over the skillet and quickly invert it. 6- Cook the second side until done and slide it onto a serving plate. 7- Top with your favorite toppings. I used yogurt and blueberries. Other choices include: warmed honey, jam, peanut butter, caramel sauce, or, for the purists, butter and maple syrup.

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