There is No Secret to Getting Fit

My Journey to Fitness

Apple Pie Pancakes (Paleo, Gluten-Free)

on November 9, 2014

It all started with 2 eggs and a banana.  Or how about this… 2 eggs and a banana walked into an apple pie… no?

Anyway… When I came across the simple combination of 2 eggs and one banana to make a pancake “batter”, I started playing around with all sorts of versions of this simple, good for you pancake!  I posted the original version of these “everyday pancakes” here.  During APPLEMAGEDDON this fall (that’s when we all go crazy picking too many apples than we know what to do with so we have to come up with recipes to use them in like this one and this one)… wait, where was I? Oh yes, so I came up with recipes to use my apples in and this was a Sunday morning whim where I decided some warm apples would be super yummy in pancakes for the kids and the husband.  They eat grains and tolerate them well, so I made “real” pancakes with apples for them and I tossed some of the leftover apples in my pancakes.  They turned out fantastic!  I have since made them a few times and have even gotten lazy and just microwaved my apple instead of using a separate pan on the stove.  That worked well too, though it wasn’t quite as thick as it gets on the stove.  Do it on the stove for the full YUM factor.

As with the original version, you have to be patient and let them cook for a good 5 minutes on one side before flipping.  If they wobble and start to break when you try to flip, just wait another minute.  Make sure your pan is nicely oiled too and I find an electric skillet cooks these most evenly without burning.




Apple Pie Pancakes
Apple mixture:
1 small apple, diced (Gala or Golden Delicious work well)
2 tsp coconut oil
pinch of sea salt
1/2 tsp cinnamon
pinch of nutmeg
splash of maple syrup

Pancake Batter:
2 eggs
1 banana
1 tsp vanilla extract
1/4 tsp cinnamon
pinch of sea salt (optional)
1 tbsp coconut oil

Step 1:  Heat a small pan and melt coconut oil.  Add apples and salt.  Cover and let soften, stirring occasionally, about 5 minutes.
Step 2:  While your apple is cooking, mix pancake batter ingredients using a stick blender, blender or hand mixer until smooth.
Step 3:  Once apple is softened, add cinnamon, nutmeg and syrup.  Stir and let cook on high heat for a moment, until the juices  reduce and you have a nice thick apple mixture.
Step 4:  Heat electric skillet and melt coconut oil.  Pour the batter onto your heated skillet into 6 small pancakes.  You can either mix your apples into the batter OR you can make your pancakes and top with the apples before flipping.  Both methods work, but you do need to be very patient about flipping your pancakes.  They really need to firm up nice and golden underneath before flipping.  This may take up to 5 minutes, depending on how hot your skillet is.  Be sure to watch your pancakes and make sure they don’t burn!  Once flipped, cook until golden on the other side, about 1 minute.  Enjoy!  (These are delicious with no other toppings added.)


One response to “Apple Pie Pancakes (Paleo, Gluten-Free)

  1. […] I’ll share my basic recipe, a pumpkin version, gingerbread version, and I also posted a delicious apple pie version. […]

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