Apple Cinnamon Pecan Pancakes
2014-06-16 05:39:55
Yields 12
The Sustainable Substitute
Ingredients
- 2 cups spelt flour
- 2 Tablespoons baking powder
- 1/2 teaspoon pink Himalayan salt
- 2 Tablespoons coconut sugar
- 2 Tablespoons hemp protein powder (optional)
- 3 eggs
- 1½ cups milk (coconut or almond milk may be substituted)
- 1/2 cup coconut oil (more for frying)
- 1 Tablespoon vanilla
Topping
- 2 apples, diced
- 1 Tablespoon grass-fed butter
- 1/2 teaspoon cinnamon (more for garnish)
- 1/2 cup pecans, chopped
- 1/4 cup maple syrup
Instructions
- Mix flour, baking powder, salt, sugar and hemp protein powder (optional)
- Separate eggs
- Whip the whites until peaks form, set aside
- In a separate bowl mix milk, coconut oil and vanilla together
- Add beaten yolks to the milk mixture
- Add the wet ingredients (except egg whites) to the dry ingredients and mix well
- Fold the whipped egg whites into the mix
- Heat about 1 teaspoon coconut oil in 10 inch fry pan on medium heat
- Use a 1/4 measuring cup to spoon batter into fry pan (3 at a time)
- Flip when bubbles form to get golden brown cakes
Topping
- In a small fry pan on medium heat, sauté apples in butter for 2-3 minutes
- Add cinnamon
- Stir in pecans and keep warm to top the pancakes
Notes
- Top pancakes with apple cinnamon and pecan mixture.
- Serve with yogurt, butter, maple syrup and fresh fruit.
- These freeze well, just toast in a toaster.
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