I made these cozy gluten free apple pie pancakes for Earth Fare, where I found all of the healthy ingredients to transform a classic dessert into a wholesome breakfast.
I always liked helping out in the kitchen as a kid, but the first recipe I ever made on my own was an apple pie for Thanksgiving. I remember so well the feelings that I had while I made it—cutting the crisp apples, smelling the warm spices, peeking into the oven as it baked.
Classic apple pie has a lot of ingredients that I still have to avoid, but I think that these pancakes do a pretty good job of capturing the essence of apple pie—and fulfilling everyone’s dream of having dessert for breakfast.
The star of the show is the apples, really. The first sight of apples in fall make you want to twirl a scarf around your neck, take a deep breath of that crisp autumn air, and bask in the beauty of the new season.
Of course biting straight into a crunchy apple is hard to beat, but letting them cook down with a little bit of butter, and warm spices like cinnamon, cardamom, and cloves just sets the cozy alarm off in my mind.
The apples have time to soften just a bit and caramelize in a touch of maple syrup, but they still keep a little bite to them. You can make the apples and serve them over these pancakes (duh), or Greek yogurt, oatmeal, homemade ice cream…
But if you do make these pancakes, be sure to top them off with a dollop of freshly whipped organic cream. Believe me, once you go fresh whipped cream, you’ll never go back!
- Gluten Free Pancake Mix
- 2 Honey Crisp or Granny Smith apples
- ½ tbs butter
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
- 1/8 tsp ground cloves
- 1 tsp maple syrup
- Pinch of salt
- Squeeze of lemon
- 1/2 tsp arrow root starch (or cornstarch)
- 8 oz organic heavy whipping cream
- ½ tbs maple syrup
- Prepare pancake mix per instructions for 2 people and set aside.
- Pour the heavy whipping cream and maple syrup into a large bowl and beat with an electric hand mixer (or stand mixer, or whisk) until cream reaches the soft peak stage. Reserve.
- Peel apples, core, and dice into small pieces. Heat ½ tbs of butter in a pan and add apples, squeeze of lemon, spices, 1 tsp maple syrup, and pinch of salt, stirring to combine and cooking for 3-4 minutes. Whisk arrow root starch (or cornstarch) with a small amount of water to create a slurry and add to apple mixture, cooking for an additional 3-4 minutes on low heat.
- As apples cook, heat a cast iron pan or griddle and grease with butter or coconut oil. Pour pancakes, waiting for batter to bubble, and flip.
- Divide pancakes between 2 plates and serve with apple mixture, whipped cream, and additional maple syrup if desired.
You will have extra whipped cream, which is never a problem at our house!
Don't let me do all the talking! Let me know what you think in the comments.