Fluffy Apple Walnut Pancakes
Fluffy Gluten-Free Apple Walnut Pancakes are an amazing fall breakfast.
Servings: 6 - 8 Pancakes
Ingredients
For the Gluten-Free Coconut Flour Pancakes:
- ¼ cup coconut flour
- ¼ teaspoon salt
- 1 tsp baking powder
- ¼ teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 2 tablespoons chopped walnuts
- 1 tablespoon coconut oil or melted butter
- 3 eggs
- 1/3 cup coconut milk full-fat from the can
For the Apple Topping:
- 2 honey crisp apples peeled and chopped
- 1 teaspoon whole wheat flour for thickening optional – leave this out to make the whole recipe gluten-free
- 2 tablespoons water
- 1 tablespoon heaping honey
- ¼ teaspoon ground cinnamon
- ½ teaspoon fresh ginger grated
Instructions
For the Apple Topping:
- In a small sauce pan, add the chunks of apple and water. Cook on medium heat until juices are seeping out and the contents come to a full boil. Add the honey, flour, cinnamon and ginger, mixing well. Reduce heat to medium-low and cover, stirring every few minutes. Cook until the apples are soft and they’re coated with a thick syrup, about 45 minutes to an hour.
For the Coconut Pancakes:
- Mix wet ingredients together in a bowl then add the dry ingredients and stir to combine. Let the batter sit for 10 minutes and then adjust the batter if necessary from there (see note below).
- Add a dollop of butter or a small amount of oil to a large skillet. Heat skillet to medium-low (allow it to heat all the way up to the medium-low setting). Stick with small to medium-sized pancakes, using a tablespoon or two of batter per pancake (On a 12” skillet, we cook 3 small pancakes at a time). Cook on one side for 5 to 7 minutes and then very carefully work a spatula all the way underneath the pancake to flip it. These pancakes are easy to “break”. Cook on the other side an additional 3 to 5 minutes until cooked all the way through. Repeat for all of the batter.
- Scoop a heaping portion of the apple topping onto your pancakes and enjoy
Notes
If you are a must-follow-a-recipe-to-the-T person, coconut flour pancakes may not be for you. They are very sensitive to the amount of baking powder you add and over time the batter thickens (more so than with any other flour I’ve used), so the density of the pancake is commensurate with the amount of time the batter sits. If you make a batch and the batter spreads out on the hot skillet, let it sit another 5 minutes and if that doesn’t help, add a more coconut flour a teaspoon at a time. If you thought you had the perfect portion of ingredients but the batter sat for more than 15 minutes, you’ll probably need to add some liquid. If the pancake does not puff up when cooking on the skillet and cooks out flat, add another egg. While I’m fine with a fiddle-as-you-go approach, I know not everyone is. Send me an email if you have questions.