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Apple Spice Pancakes

Since I knew it was going to be a crazy week, I made a huge batch of fluffy and flavourful pancakes this morning for the McJordan family. (That's us!) Pancake leftovers are great because you just pop them in the toaster the next day and you've got perfectly warmed p-cakes in a snap!

These pancakes were a hit and, to my delight, Vienna ate three of them! She’s a pancake monster like her mama.

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UPDATE: I originally published this recipe in 2016 but I've since updated it. I often make these gluten-free, so I've revised the recipe card as you'll see because I use oat flour instead of spelt. I recently did an IGTV with Vienna showing you how to make them! You can watch it here. 

The original recipe is not gluten-free (unless you use my substitution for oat flour), but gluten isn’t trouble for everyone. More often than not, just cutting out wheat is enough to make a difference. I used red fife flour but I’ve made these p-cakes so many times I basically just swap in what ever flour I have on hand. I’ve made it with spelt and quinoa flour, with buckwheat and quinoa (a gluten-free option). You can use my flour swap chart if you want to use a flour you already have on hand instead. The only flour I would not sub based on these ratios is coconut flour, because you already know its got its own personality when it comes to p-cakes. However, my recent banana spice muffins were incredibly easy to make and they are coconut flour–based. Have you tried them yet? 

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Since it’s such a busy week, I’m not going to go into all the health benefits of these pancakes, but I will tell you that they will joyously fill your belly!

I was very satisfied until lunch because these pancakes are a great source of fibre, good fat and protein. However, as I’m putting these photos in to my blog I’m getting hungry again.

I added raspberries just so I could call it a “raspberry compote!” Technically it’s not a compote, but close enough! Plus, you’ll get an extra hit of fibre and antioxidants from the raspberries.

Here’s the recipe. And in case you’re wondering, that’s a nice schlop of coconut butter on top. Curious about the difference between coconut butter and coconut oil? 

Breakfast & Brunch
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Ingredients
  • 1-1/2 cups spelt or red fife flour (oat flour-see note*)
  • 1-1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 2 apples, finely chopped (or 1/2 cup applesauce)
  • 2 medium eggs, whisked
  • 1-3/4 cups nut milk
  • Coconut oil (you'll need a couple of tablespoons
Instructions
  1. Combine the dry ingredients in a large bowl: flour, baking powder and spices.
  2. In a separate bowl, combine the apples, egg and nut milk. Add the wet ingredients to the dry and mix until combined.
  3. Heat up a large pan to medium/high heat and melt coconut oil, just enough to coat your whole pan. You'll need to add more coconut oil every time you add more pancakes. This is key for pancake perfection.
  4. I use my 1/4 cup measuring cup to pour the batter on to the pan. Make sure the pan is hot before you add the first pancake. Cook for a few minutes, just until you see bubbles forming. Flip and cooking for another minute or so.
  5. This makes a big batch, so I usually toss them in the oven on the "warming" function while I make the whole batch.
  6. I've never actually counted how many it makes but I think it's around 15-18, 3.5-4inch diameter pancakes.

Notes

*If using oat flour, you may need to add more flour for the best ratio of flour to liquid because it's a finer flour than spelt. You may wish to add 1-3/4 cup oat flour)

Top with coconut butter and raspberries. To make compote, just warm frozen organic raspberries with a drizzle of maple syrup. Mash them with a fork and pour on top of pancakes. You won't even need more syrup!

These pancakes are so fluffy, so delicious and so easy to make I hope they become a favourite in your home! If love pancakes, be sure to check out my three cookbooks because I've got pancakes in all three recipes. 

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Have a joyous rest of your day!

16 Comments
Danielle   •   October 4, 2016

These sound delish! I am going to try for my little bub tomorrow morning. The apples - could you grate them? Are there pieces of apple in the pancakes?

Reply
Heather Allen   •   October 5, 2016

Anoude   •   October 15, 2016

Hi, I just have a question regarding the recipe posts on your blog. I subscribe via email and click the link to read the full post and while i can read the whole post the one thing I can't see is the recipe itself. Any similar comments from other readers? Wondering if it's me being daft! Thanks

Reply
Heather Allen   •   October 17, 2016

S   •   February 28, 2017

Help! Why are mine so flat, nothing like your picture? S

Reply
Rachel Molenda   •   March 1, 2017

Tania   •   January 23, 2019

Hi! Do you think these would work with oat flour?

Reply
Joy McCarthy   •   January 23, 2019

Emily   •   March 29, 2019

I’m not sure what went wrong, but my pancakes also ended up flat and not at all fluffy like the pictures. I kind of feel like the batter was too watery. What kind of apples did you use? I used Fuji apples - maybe they are too watery?

Reply
Joy McCarthy   •   April 1, 2019
Emily M.   •   April 1, 2019

Ritika   •   May 9, 2019

Hi! Am always looking for some extra protein and wanted to know if I could I try this recipe with quinoa flour only? Or do i need to add some spelt also ? Thanks a lot?

Reply
Joy McCarthy   •   May 9, 2019

Courtney G.   •   May 27, 2020

Do you know if these freeze well?

Reply
Joy McCarthy   •   May 28, 2020

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