Sundays are meant for a slightly fancier breakfast. You aren’t rushing off to work or school and you can take the time to put a little extra effort into your morning meal. I usually make Adam a huge plate of hash browns, eggs, and then pancakes or waffles depending on what I have on hand.
Lately, I have been craving his pancakes. I usually make his with whole wheat flour and that is a no go for me. So I decided to combine a few ideas and came up with this pancake.
I had seen apple ring pancakes online and always thought they looked delicious, so I thought that these pancakes would be good with a little taste of apple in them. The actual pancake part is gluten free and dairy free, plus they can be made vegan if you use a flax or chia egg instead of regular eggs.
I also left the pancake a little less sweet than normal because the apple adds enough sweetness for me. Other than that, these pancakes are a fun breakfast to make and serve, plus they look extra fancy without being that difficult to put together. So if you want to serve up a tasty twist on pancakes, try these ones out! Oh and if you need an idea of what to top it with, try my peanut-apple butter sauce.
Gluten-Free Apple Ring Pancakes
- 1 large yellow plantain
- 2 eggs or 2 tbsp ground flax seeds mixed with 6 tbsp water
- 1/2 cup unsweetened almond milk
- 2 tbsp pureed pumpkin
- 2 tbsp maple syrup
- 2 tbsp peanut or coconut flour
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 medium granny smith apple
- chopped pecans, optional
- Wash and dry the apple. Cut out the core and cut the apple into thin rings. Make sure you keep them thin or the pancake won’t cook right.
- Place the plantain, eggs, almond milk, pumpkin, and maple syrup into a blender. Blend until you have a smooth mixture.
- Add all the dry ingredients (not the pecans) into the blender and blend until combined.
- Heat a little coconut oil in a skillet over medium heat. Once the oil is hot, place one apple ring into the skillet and then pour a little batter over the ring making sure it is completely covered. If you’re using the pecans, sprinkle a little onto the pancake.
- Cook for about 3 minutes and then carefully flip the pancake. It’s ok if the pancake breaks a little, it took me a few tries to get the pancake to flip perfectly.
- Keep cooking until all the apple rings and batter is gone, keeping the finished pancakes on a plate in a warm oven.
- Top with maple syrup, your favorite nut butter, or the peanut apple butter sauce below!
Peanut-Apple Butter Sauce
- 2 tbsp apple butter or apple sauce
- 1 tbsp peanut flour or peanut butter (could sub almond butter too)
- 1 tsp maple syrup
- 1/4 tsp salt
Other than making these pancakes, what other plans do you have for this weekend? Adam and I are going to see Elf the musical to celebrate our anniversary and I’m very excited! Elf is one of my absolute favorite movies and I can’t wait to see the musical version.
Happy weekend everyone!