Apple Cider Cinnamon Oat Pancakes

Apple Cider Cinnamon Oat Pancakes

Fall is here and I am going crazy for apples! Fresh apples, cooked apples, apple cider, apple syrup- it is all so delicious! Don't you think? I love to eat apples all year-round but there is something really amazing about the fall apple harvest season. I see more varieties available and I love to combine them into my recipes. 

These apple pancakes are simply scrumptious! It really helps that breakfast is my very favorite meal of the day. I love to wake up early, have a great breakfast and then hit the ground running into my chores, tasks and activities for the day. What is your most favorite meal of the day? Do you look forward to breakfast with lots of anticipation? If so, these are for you! 

I encourage you to make a batch of these apple pancakes. You may choose to just make the pancakes, or to make the syrup and compote too- either way- you'll be pleased! 

Apple pancakes also keep really well in the refrigerator so you can make a batch and bring them out each morning to enjoy. Happy fall and happy apple tasting! 

Apple Cider Cinnamon Oat Pancakes

Makes about 10-12 small pancakes

Pancakes: 

1 3/4 cups coconut milk

1/4 cup apple cider

1 1/2 cups gluten free oats

1 cup gluten free flour mix

2 1/2 teaspoons baking powder

1 teaspoon xanthan gum

1 teaspoon cinnamon 

1/4 teaspoon nutmeg

1 teaspoon salt

2 tablespoons organic sugar

2 eggs, beaten

1/3 cup olive oil or coconut oil (melted) 

1 cup of the apple compote (recipe below) 

+ extra coconut oil for griddle

1. In a medium bowl mix together the coconut milk, apple cider and oats. Set aside to soak while you mix together the dry ingredients. 

2. Sift the gluten free flour, baking powder, salt, cinnamon, nutmeg, sugar and xanthan gum in a separate bowl. 

3. Add the olive oil (or melted coconut oil) and beaten eggs to the oat mixture. Stir well. Add in the flour mixture and mix together. Gently stir in the 1 cup of the apple compote into the pancake mixture. 

4. Heat up an electric frying pan/griddle or heat a frying pan/griddle on the stove over medium heat. Add in coconut oil to grease the pan. Make sure the pan is coated with the oil. 

5. Drop the pancake batter by 1/4 cupfuls onto the griddle/frying pan. Flip the pancakes over when bubbles appear around the edges. Cook until each side is golden brown. Top with a spoonful or two of apple compote and the apple cider syrup. Enjoy! 

 

Syrup: 

1 cup apple cider

1/4 cup pure maple syrup

1 teaspoon cinnamon

1 teaspoon tapioca flour (optional for thickening syrup) 

1. In a small skillet pour in the apple cider. Simmer on medium heat until the cider has reduced by about half. 

2. Add in the maple syrup and cinnamon. Simmer and stir until the mixture thickens a bit. At the end you may choose to add in 1 teaspoon of tapioca flour to thicken the syrup. If the flour forms little lumps in the syrup you can strain those out by pouring the syrup into a fine mesh strainer set over a small bowl. Set the syrup aside. 

 

Apple Compote: 

You can always double this recipe if you want large amounts of compote on top of each pancake/pancake stack. 

2 peeled and finely chopped apples (I like to use Granny Smith) 

2 tablespoons coconut oil

1 teaspoon cinnamon

1/2 teaspoon nutmeg

 

1. In a large skillet, melt the coconut oil over medium heat. Add in the apples, cinnamon and nutmeg. Cook and stir until the apples are quite soft. Cool, then add one cup to the pancake batter and save the rest for topping the pancakes. 

Enjoy!