Cinnamon Apple Butter Pancakes
Name me something more ideal than starting your Sunday morning off with pancakes? I’ll wait… Although I went through a mini love-hate relationship with these beauties as I couldn’t figure out the right ingredients to get that perfect flip, I am happy to announce that pancakes and I are back in good graces and our long-term relationship is continuing beautifully. One of my favorite things about pancakes is the blank canvas they provide you with to fold in or top with any flavors you see fit. As fall embodies so many of my favorite ingredients, and my recent apple butter creation is the new star of my kitchen, I knew exactly what I wanted this chilly Sunday morning to feature: cinnamon apple butter pancakes.
Ingredients:
Dry Ingredients:
Oat flour (1 ½ cups)
Baking powder (1 teaspoon)
Cinnamon (1 teaspoon)
Pumpkin pie spice (1 teaspoon)
Wet Ingredients:
Almond milk (3/4 cup)
Yogurt (2 tablespoons)
Freckled Foodie’s apple butter (1/4 cup)
Flax egg (2) – 2 tablespoons of ground flaxseed and 3 tablespoons of water; or replace with regular eggs (2)
Apple cider vinegar (1 teaspoon)
Coconut oil (1 tablespoon)
Vanilla extract (1/2 teaspoon)
Toppings:
Yogurt
Maple syrup
Cinnamon
Directions:
Make the apple butter following these instructions. Pro trip: make extra and freeze in cubes to reheat later on
In a bowl, combine all of the dry ingredients
In another bowl, combine all of the wet ingredients
Fold the wet ingredients into the bowl of dry ingredients until all of the flour is absorbed
Allow the mixture to sit for ~5 minutes while the griddle gets hot
Once the griddle is hot, spoon on the pancake mixture and allow to cook on one side for ~5 minutes
Once the bottom side is browned and the mixture begins to bubble, flip and cook the additional side for ~5 minutes
Once all of the pancakes are cooked, stack them and top with extra yogurt, apple butter, maple syrup, and cinnamon
Allergen Information:
Gluten free
Dairy free
Vegan
Copy of Individual Salted Chocolate Pumpkin Pies