Apple cider pancakes provide a great way of warming up to fall without turning on the oven and heating up your kitchen while it’s still a bit warm outside.
These fluffy pancakes feature coconut flour, spices and reduced apple cider and get drizzled with maple syrup. They freeze well and can be reheated in the oven during busy mornings.
Apple Cider Pancakes (Grain-Free)
- Yield: Makes about 1 dozen pancakes
- Category: Breakfast
- 1 cup coconut flour (I prefer Bob’s Red Mill)
- 6 tablespoons tapioca flour
- 2 teaspoons apple pie spice
- 1/2 teaspoon Celtic sea salt
- 1/2 teaspoon baking soda
- 8 large eggs
- 1/2 cup plain whole yogurt (you can use a coconut or almond milk yogurt for a dairy-free option)
- 6 tablespoons butter, melted (or 5 tablespoons coconut oil)
- 1/3 cup reduced apple cider*
- 1/2 cup raw honey
- Ghee or coconut oil for frying
- Maple syrup for drizzling
- Place the coconut flour, tapioca flour, apple pie spice, sea salt and baking soda in a large mixing bowl. Whisk the mixture until blended. In another large bowl, whisk together the eggs, yogurt, butter, apple cider and honey. Pour the wet ingredients into the dry ingredients and whisk until smooth. Let the batter sit for 10 minutes.
- Heat a large frying pan over medium-low heat for 2 minutes until hot. Add 1 tablespoon ghee, melt and swirl to coat. Spoon a small portion of batter onto the pan to make a 4-5” pancake. Cook until bottom side is golden brown. Using a spatula, flip the pancake and cook until the second side is golden brown, about 2 minutes. Repeat with remaining batter. Serve immediately with maple syrup.
- *To reduce the apple cider: Place 1 cup of apple cider in a saucepan and bring to a low simmer over low heat. Continue to simmer until reduced by over half.
- Serving Size: 12