Almond Flour and Applesauce Pancakes [Dairy free, Gluten free, Grains free, Low Carb, Refined Sugars free, Paleo]
Variety in meal and snack choices is vital in a gluten free and grains free lifestyle. Similarly, when opting for a restaurant breakfast, that the dessert type menu offers, home made can be just as appetising and if you’re gluten free, then more nutritious the the regular wheat based flapjacks and pancakes.
This recipe is an easy to put together with ingredients that are readily available and the home made applesauce (click on the link for an easy make that I blogged in 2014, which is my to go to recipe when using applesauce), brings this recipe together in delicious proportions, that make it a more-ish breakfast or dessert must have!
While the mixture itself is quick and effortless in putting together, through the years of gluten free baking and cooking, I have come to realise that cooking with attention and love is also an exercise in patience. It doesn’t take time to cook these, but extra attention must be paid to allowing each pancake to cook well on the one side, before flipping them over and cooking until done. A good 3-4 minutes per pancake ensures a well done, and good tasting pancake, cooked on even-stove top, medium heat, allowing the heat distribution to cook the entire pancake to perfection.
This make, delivers a light and fluffy textured pancake and the mixture makes at least four small pancakes which is a filling breakfast for one. I used coconut milk-turned-coconut cream for the topping (a can or small amount of coconut milk left to chill overnight in the refrigerator, makes good coconut cream the next morning), adding blueberries for a fruity pancake. Any fruit will do, especially that that are low in natural sugars blackberries, or strawberries. If you favour the crunch of fresh raw nuts, these may be added to.
Added sweetness from maple syrup or raw honey completes these pancakes for a seriously delicious sweeter meal for one – and while nothing can replace the taste of chocolate when the desire to have some comes knocking, this pancake make is a good replacement. You may add cocoa or cacao powder to this mix to deliver chocolate pancakes – which makes it even more desirable! 🙂
You will need
2 large eggs
1/3 cup applesauce, sugars free
¼ cup almond flour
½ tsp bicarbonate of soda + ¼ tsp cream of tartar OR ½ tsp aluminium-free baking powder
¼ tsp vanilla extract
½ tbsp raw honey OR 2 tsp natural /pure maple syrup
Coconut oil or coconut oil spray for cooking the pancakes
2-3 tbsp chilled coconut cream and fruit of your choice, including chopped raw nuts if you prefer, for topping the pancakes
Optional: ½ -1 tbsp cocoa powder or raw cacao powder for chocolate applesauce pancakes and / or 1 tbsp desiccated coconut for extra sweetness.
- Heat a non-stick pan on pancake pan on low-medium stove top heat.
- In a medium-sized bowl, whisk the eggs until light and frothy, then add in the applesauce, maple syrup or raw honey and the apple sauce and whisk again to combine the liquid ingredients.
- Now add in the almond flour and the baking powder or bicarbonate of soda and cream of tartar and mix all t he ingredients well to combine into a runny batter.
- Spray the non-stick pan with the coconut oil spray or use a tsp of coconut oil to coat the pan evenly.
- The pan should be evenly and well heated when you add 3 tablespoons or a quarter cup of batter onto it, to make your first pancake.
- Allow the pancake to cook for about 3-4 minutes on one side, you will note the bubbles on the uncooked side become less, when the underside looks firm, flip the pancake over to continue cooking until done. You will notice that there’s even change of colour from beige to golden brown.
- Remove the pancake and continue to cook in the same manner, greasing the pan each time, for the remaining 2 or three pancakes.
- Once all the pancakes have been cooked, plate them, add the coconut cream, fruit and if using, chopped raw nuts, and eat!