Apple Cinnamon Pecan Pancakes

Apple Cinnamon Pecan Pancakes
Apple Cinnamon Pecan Pancakes
Yields 12
The Sustainable Substitute
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  1. 2 cups spelt flour
  2. 2 Tablespoons baking powder
  3. 1/2 teaspoon pink Himalayan salt
  4. 2 Tablespoons coconut sugar
  5. 2 Tablespoons hemp protein powder (optional)
  6. 3 eggs
  7. 1½ cups milk (coconut or almond milk may be substituted)
  8. 1/2 cup coconut oil (more for frying)
  9. 1 Tablespoon vanilla
  1. 2 apples, diced
  2. 1 Tablespoon grass-fed butter
  3. 1/2 teaspoon cinnamon (more for garnish)
  4. 1/2 cup pecans, chopped
  5. 1/4 cup maple syrup
  1. Mix flour, baking powder, salt, sugar and hemp protein powder (optional)
  2. Separate eggs
  3. Whip the whites until peaks form, set aside
  4. In a separate bowl mix milk, coconut oil and vanilla together
  5. Add beaten yolks to the milk mixture
  6. Add the wet ingredients (except egg whites) to the dry ingredients and mix well
  7. Fold the whipped egg whites into the mix
  8. Heat about 1 teaspoon coconut oil in 10 inch fry pan on medium heat
  9. Use a 1/4 measuring cup to spoon batter into fry pan (3 at a time)
  10. Flip when bubbles form to get golden brown cakes
  1. In a small fry pan on medium heat, sauté apples in butter for 2-3 minutes
  2. Add cinnamon
  3. Stir in pecans and keep warm to top the pancakes
  1. Top pancakes with apple cinnamon and pecan mixture.
  2. Serve with yogurt, butter, maple syrup and fresh fruit.
  3. These freeze well, just toast in a toaster.
The Keyes Ingredients

Posted on

June 16, 2014

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