Apple Spice Pancakes

Modified from Cookie + Kate





Fall and comfort foods go hand and hand. Apple spice is absolutely one of my favorite flavors - like who doesn't like apple pie? But these flavors also lend themselves to be very cleansing while they are comforting. With warming spices like cinnamon, allspice, nutmeg, you get all the fall feels - but add in ground ginger a bit of cardamom and it becomes detoxifying and promotes cleansing.



Apple Spice Buckwheat Pancakes

Apples

1-2 Tbsp olive oil

1-2 Tbsp ground cinnamon

1 tsp ground allspice

1/4 tsp ground nutmeg

1/4 tsp ground ginger

Generous pinch of ground cardamom

Small pinch of salt and black pepper


Batter

1 cup buckwheat flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 Tbsp maple syrup or coconut sugar

1/3 cup of roasted apples

1 Tbsp coconut oil, melted and let cool

1 1/4 cup almondmilk

1 large egg or flax egg, vegan option

Flax egg: 1 Tbsp of ground flax seed, 3 Tbsp of water and let sit for 15 minutes

1/2 tsp vanilla extract



Make Roasted Apples

Preheat oven 400. Chop 2 small or medium apples into 1 inch pieces. Combine all spices in a small bowl. Place on parchment paper lined cookie or baking sheet, rub with olive oil and spice mixture. Spread evenly on the cookie sheet and bake until tender - roughly 30-40 minutes. If they start to dry out too much just sprinkle with a few tablespoons of water. Once tender mash them a bit with a fork or give them a rough chop so they are fairly small - about pea size. Unless you like chunks of apple - which isn't a bad thing, but I feed these to my kids and they prefer smaller pieces of apple


Batter

Combine all the dry ingredients, including the apples, in a large mixing bowl. Mix the wet ingredients in a smaller bowl and add to the dry ingredients. Stir until just combined - don't over mix.


Heat the frying pan over low to medium heat. Grease the pan a bit with 1/4 - 1/2 tsp of coconut oil. Wipe excess oil with paper towel. Pour 1/4 cup spoonfuls of batter into the pan. Cook for 2-3 minutes, watching for bubbles. Once the bubbles start popping, flip and cook for another 2-3 minutes. You shouldn't have to oil the pan again, just wipe with the paper towel. Repeat until all the batter is gone. Serve with maple syrup and some of the remaining roasted apples. I freeze any leftover pancakes for up to 3 months.

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