Fluffy Pancakes with Apple Compote
Serves
4
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
For the apple compote:
2 apples, peeled & cut into 1 cm cubes
2 tbsp maple syrup
1 tsp ground cinnamon
2 tbsp water
2 apples, peeled & cut into 1 cm cubes
2 tbsp maple syrup
1 tsp ground cinnamon
2 tbsp water
For the pancakes:
7 oz (200 g) all-purpose flour
1½ tsp baking powder
2 tbsp coconut sugar
½ tsp ground cinnamon
8.5 fl oz (250 ml) almond milk, unsweetened
3 tbsp melted coconut oil, divided
2 tbsp maple syrup
7 oz (200 g) all-purpose flour
1½ tsp baking powder
2 tbsp coconut sugar
½ tsp ground cinnamon
8.5 fl oz (250 ml) almond milk, unsweetened
3 tbsp melted coconut oil, divided
2 tbsp maple syrup
Nutrition
(Per Serving)
Calories
365
Fats
11 g
Protein
3 g
Carbs
65 g
Instructions
- To make the apple compote, place the apples, maple syrup, cinnamon, and water in a saucepan over medium-high heat. Cover, bring it to a gentle simmer, and cook for 15-20 minutes until the apples have softened.
- Slightly mash the cooked apples with a fork, leaving some chunks, then set aside until needed.
- Take a large bowl and combine the flour, baking powder, coconut sugar, and cinnamon. Pour in the milk and 2 tablespoons of the melted coconut oil, then whisk everything together, being careful not to overmix the batter.
- Heat a frying pan over medium-high heat and add some of the remaining coconut oil. Once the oil is hot, ladle in about 3 tablespoons of pancake batter for each pancake.
- Allow the pancakes to cook for 3-4 minutes until you see bubbles forming on the surface. Then, flip them over and cook for an additional 3 minutes on the other side.
- Serve the pancakes warm, topped with apple compote and a drizzle of maple syrup.