Let me start off by saying THIS WEATHER IS CRAZY! All day I could hear the wind howling and even now at night I can still hear it. Walking to work today was a struggle, I almost lost my umbrella in this crazy wind but I managed to hold onto it, even though it had inverted and looked like it was about to snap in half… Naz 1: Wind 0!

I can only imagine what people in the areas directly affected by Hurricane Sandy are going through! If you’re one of these people please stay safe!!!

Anyway I’ve been baking a little A LOT lately, which tends to happen every now and then. I go for a long time without baking anything and then I bake a whole bunch and stop again! I have to admit I don’t have very good self-control when it comes to baked goods, even if they are sugar-free Paleo type treats, which is probably why I try not to bake too often… things like that don’t last very long in this house.

 

A few days ago I decided to make almond flour pancakes with apple. These would be great to make for breakfast or even just to have as dessert, plus you can always freeze any leftovers (if you have any!)

The only thing to watch out for with these pancakes is that they are hard to flip, unlike regular pancakes so just be careful and maybe like I did try using two spatulas to help you flip so the pancakes don’t end up falling apart!

Paleo Apple Pancakes

Ingredients:

Dry –

• 1 1/2 cups almond flour.
• 1/2 tsp baking soda.
• 1/4 tsp sea salt.
• 1/2 Tbsp cinnamon.
• 1/4 tsp ground nutmeg.
• A pinch of ground cloves.
• A pinch of ground ginger.
• 1 tsp vanilla powder (or use 1 tsp vanilla extract in the wet ingredients).

Wet –

• 3 eggs.
• 1/4 cup unsweetened almond milk (home-made is best).
• 1 Tbsp grass-fed butter or grass-fed ghee melted (or use coconut oil).
• 2 Tbsps raw honey.
• 1 apple peeled, cored and grated.

Method:

In a bowl sift in the almond flour and then add in the rest of the dry ingredients. Mix everything together.

In another bowl, add in the eggs and whisk. Then add in the rest of the wet ingredients minus the grated apple and mix together.

Add the wet ingredients to the dry and whisk until combined. Mix through the grated apple at the end, making sure not to over mix the batter.

Heat up a skillet on medium-high heat and add in some grass-fed ghee or coconut oil. Once the skillet is warm enough drop in about 1/4 cup sized pieces of batter, making sure not to over crowd the pan.

Cook for a few minutes or until you see the edges starting to turn golden brown and then flip over and cook for less time on the other side. Be careful because almond flour can burn easily so you want to keep your eyes on these!

Topping:

You can top these pancakes with whatever you like but this is what I topped mine with –

Peel and core one apple and then cut it into small chunks.

Add to a saucepan and add in a couple of tablespoons of water so the apples don’t burn.

Sprinkle in some cinnamon and then turn the heat on to medium-low and cook the apples, stirring frequently until they are softened.

Add on top of the pancakes and drizzle with some raw honey.