Cocktail Recipes, Spirits, and Local Bars

Apple Cinnamon Pancakes with Warmed Cider Sauce

Apple Cinnamon Pancakes with Warmed Cider Sauce

There is something about the smell of cinnamon that makes a house feel like a home. We love the touch of drizzled warm cider sauce for a truly cozy brunch recipe.

Notes

Recipe courtesy of QVC Host Jill Bauer.

Ingredients

For the Pancakes

  • 2 Cups pancake or biscuit mix
  • 1/2 Teaspoon cinnamon
  • 1 egg
  • 1 1/3 cup milk
  • 3/4 cup apples, grated
  • Sour cream (optional garnish)
  • Creme fraiche (optional garnish)
  • Greek yogurt (optional garnish)

For the Cider Sauce

  • 1 Cup sugar
  • 2 Tablespoons corn starch
  • 1/4 Teaspoon cinnamon
  • 1/4 Teaspoon nutmeg
  • 2 Cups apple cider
  • 2 Tablespoons lemon juice
  • 1/4 Cup unsalted butter or margarine

Servings4

Calories Per Serving692

Folate equivalent (total)127µg32%


Apple Cider Pancakes with Cinnamon Syrup

It&rsquos October, you guys. My most favorite time of the year. I love Fall. I love Halloween. I love pumpkins and apples and crisp, cool air.

I thought we&rsquod celebrate with these Fall pancakes. I randomly grabbed a jug of apple cider at the store the other day without knowing how I&rsquod put it to use. These apple pancakes happened about 24 hours later.

I still have quite a bit of cider left, so expect more recipes! In the meantime, if you&rsquore not up for pancakes, why not fry up some of these apple cider donuts that I made last year?

How do you use apple cider in your kitchen? I could use some more ideas!

Oh, and about this cinnamon syrup? It&rsquos crazy. It&rsquos so easy to make with just a handful of ingredients you probably already have. Now, I used and recommend Saigon cinnamon for the syrup, but if you don&rsquot have it, that&rsquos okay. I just think that Saigon cinnamon works so well with apple flavored foods. It really boosts that apple flavor right up. I have plans to bathe in the leftover syrup it was so good, but then I&rsquoll make more and use it to top just about everything this Fall.


WATCH MY VIDEO DEMO OF THIS RECIPE BELOW!

Subscribe to My YouTube Channel for More Easy Recipes!

For making a big batch of pancakes, a large griddle is pretty awesome. It's an initial investment, but I'm glad I spent the money because I use it all the time. It's also great for grilled cheese sandwiches and my veggie quesadillas too!

If you have kids it cuts down on the fights of who is served first since you can serve everyone at the same time!

The apple raisin syrup is the best part of this recipe. It's warm and hearty and just the perfect amount of sweetness and spice on a crisp fall morning. You could make the syrup a day ahead if preparing this for a special breakfast and then reheat it in the microwave at :30 intervals.

If you live outside the U.S. and can't find Pumpkin Pie Spice or Grade B Maple Syrup, it's worth buying online, since they both add so much flavor to this recipe.

Or you can make your own! Here's my recipe for How To Make Pumpkin Pie Spice. And I bet you already have these spices sitting in your spice cabinet.


How to Make Paleo Apple Pancakes

  1. Whisk the dry ingredients together in a bowl. This includes my tri-flour blend (almond, tapioca, and coconut flour), baking soda, salt, and cinnamon.
  2. Mix the wet ingredients together in a separate bowl. This includes the eggs, apple sauce, nut milk, honey, white wine vinegar, and vanilla extract.
  3. Create the pancake batter by pouring the wet ingredients into the dry ingredients. Whisk thoroughly until everything is combined.
  4. Pour the pancake batter onto the pan. I personally like to use my pancake pen as it creates perfect, consistent sized pancakes. But, you can also you a ladle or large spoon.


FLUFFY OAT PANCAKES WITH WARM CINNAMON APPLE TOPPING

This whole quarantine thing has got me looking for ways to have a special Sunday brunch at home.

Thank goodness for these FLUFFY OAT PANCAKES WITH WARM CINNAMON APPLE TOPPING!

The trick to making these pancakes fluffy and is aquafaba. If you don’t know aquafaba, I’m about to change your world!

Aquafaba is a latin word that literally means ‘bean water’. That’s because aquafaba is nothing else but the water in which canned chickpeas comes in. Yes, that’s right! That liquid we always used to throw out. now we keep it!

You can make lots of things with aquafaba, and it’s a pretty darn good substitute for egg whites in a lot of recipes. It makes an awesome meringue, a deliciously airy mousse, and it even does wonders for vegan brownies (see this brownie recipe I made for Poliniza’s blog using aquafaba).

The ingredients for these pancakes are simple and healthy. These include oat flour, almond milk, coconut sugar and a little bit of oil. I’m sure you already have everything you need at home, and these will come together quite quickly. Which makes it the perfect Sunday brunch!

I’m topping these with warm cinnamon apples which can easily be made while you are preparing the pancakes. If you don’t have apples, try making this topping with blueberries or bananas or even nuts! It’s amazing!

I do know about you, but I’m hungry! S o, let’s get cooking!

FLUFFY OAT PANCAKES WITH WARM CINNAMON APPLES

WHAT YOU'LL NEED:

6 Tbsp aquafaba (liquid from chickpeas)

2 Cups rolled oats, processed to flour

2 tsp apple cider vinegar

For the warm cinnamon apples topping:

HOW TO MAKE IT:

Mix the aquafaba and cream of tartar in a large bowl. Whisk for about 1 to 2 minutes until it turns foamy.

Add in the oat flour, coconut sugar, baking powder, oil, milk, and salt and stir until well incorporated and smooth. Then, stir in the apple cider vinegar. You should end up with a thick batter.

Preheat a skillet over medium low heat. Lightly grease the skillet with some spray oil or some vegan butter. Once hot, pour about 1/4 cup at a time of the mixture into the skillet. Let cook until bubbles start to appear in the middle (about 4 or 5 minutes) and then use a spatula to flip the pancake and cook on the other side for another 4 minutes.

Repeat until you are out of batter, lightly greasing the pan in between each pancake. This should yield about 8 to 10 pancakes.

While your pancakes are cooking, prepare your topping by placing the apple slices, cinnamon and coconut sugar in a small sauce pan over medium heat.

Once the pan is hot and the apples start to sizzle, add the water, shake it around and cover. Set the heat to low and let the apples soften while you finish making your pancakes.

When your pancakes are almost ready, pour in the maple syrup you will be using for your pancakes. This way it’ll be warm and it will mix in with the cinnamon and sugar in the apples.


Well guys, its about that time of year. The time of year where the smell of apple, pumpkin and cinnamon fills the air. I know the majority of you still have your grills out and are searching for some of the best tailgating recipes for the Big Game(s), but for those of you who can&rsquot wait to see the leaves change the beautiful colors or red, orange, brown, and purple and to put on the knee high boots, this recipe of apple pancakes is for you.

Growing up, one of the many things I looked forward to with my family were celebrations and events. Every summer we would visit a small farm north of Dayton, Ohio called Young&rsquos Dairy Farm. We would play with the farm animals and enjoy some ice cream that was made right there on the farm. It was a real treat that is a staple in my childhood. We would also ride around some of the nicer neighborhoods ( I grew up what some call &ldquothe hood&rdquo) to see the Christmas lights in the winter and of course, I can&rsquot forget Halloween!

My mom couldn&rsquot afford to get us the entire costume so we would wear our regular clothes with a mask of our choice. Yeah, I know, its pretty ghetto. But those were the moments I looked forward to, year after year. It wasn&rsquot the Christmas lights, the Halloween mask, or the ice cream on the farm that made me happy, it was having all of my family around me. Those events were simply the opportunities that aided the memories of happiness for me and I want to do the same for my son. I want him to become excited year after year and look forward to holiday festivities and events just like I did while I was growing up. The one thing that I am going to give my son that I was not given as much, is delicious seasonal food starting with these Apple Pancakes.

I want my son to wake up every Christmas to the smell of my homemade cinnamon rolls I want my son to salivate the entire day he is school over the Candied Apples that we will make every Halloween and I want my son to look forward to his mommy&rsquos Apple Pancakes with Apple Cider Syrup every fall as an indication that fall has arrived. Food is important to me and not because I need it to live, but because it is my way of showing love to those I love and appreciate the most in the world. It is an invitation to my heart and an extension of who I am. I am not talking about when I make Sloppy Joe&rsquos. I&rsquom talking about when I make my grandma&rsquos Fried Apples, Turkey Chili, or these Apple Pancakes.

What I love the most about these Apple Pancakes is the real apple that is in them and I am not talking abou diced apples. I cooked the apples to make them soft and to pull out the apple flavor so you get it when you bite into them. These fluffy Apple Pancakes are delicious. But I am failing to mention the best part of this dish and I am not talking about the apple. I am talking about the Apple Cider Syrup that goes with it. I honestly can&rsquot imagine eating these pancakes without this syrup. At first, I thought it was going to be a bit too sweet but it is perfect! You cannot eat these Apple Pancakes without this Apple Cider Syrup. These pancakes are perfect for the fall and you will want to make them every fall. When my husband tried them, he said, and I quote, &ldquoThese pancakes let&rsquos me know that fall is coming. They should be sold in a restaurant&rdquo. So you see, my appreciation is already being felt and my family memories are well underway.

Apple Cider Syrup Recipe adapted from Little Dairy on the Prairie Print


Vegan Apple Cinnamon Pancakes.

Don’t you love the weekend? You can slow down a little and enjoy a nice breakfast.

These vegan apple cinnamon pancakes are the perfect weekend breakfast. I love to make vegan pancakes or waffles on the weekend and these apple cinnamon pancakes are so good!

I especially like to add a little more flavor to my pancakes in the fall. Whether it’s apple cinnamon, or pumpkin, or chocolate chips…these are all good additions in my book.

These vegan apple cinnamon pancakes are really easy to make, and they get pretty light and fluffy, which is wonderful, because sometimes egg free pancakes can be a little chewy, which is not my favorite quality in a pancake.


Apple Oatmeal Pancakes & News.

I have never enjoyed keeping secrets, even the good kind. I just might burst from anticipation so here it goes: I’m making a cookbook! It has been in the works for ages, and by ages I mean years, which is a long time in the blog world.

My cookbook is called Love Real Food, as in Cookie and Kate Love Real Food. It’s a title that makes a statement, one that I hope will appeal to you, my most wonderful readers, and a broader audience that hasn’t yet stumbled on this blog or this way of cooking. It’s a statement that conveys my bursting-at-the-seams enthusiasm for real, wholesome food, the kind that both delights the senses and nourishes the body. I hope you like it!

Love Real Food will be an extension of what you have come to expect on this blog, plus some fun special features. It will include 100 recipes that are all vegetarian, fresh and full of flavor. I’m being very careful to use accessible ingredients and have been testing the recipes over and over again to make sure they’re perfect.

I’ve finalized about a quarter of the recipes so far and I CAN’T WAIT to share them with you all. The blueberry muffins alone! They took me nine tries to get just right but they were worth it. The book won’t be complete without a few favorite recipes from the blog (even those will be reworked and tweaked), but the vast majority will be brand new. My stomach is so full right now, you guys.

I’m busy in the best of ways, stretched to maximum capacity with both the blog and the book. Maintaining my presence here and my recipe quality is very important to me, so I’m just moving a little slower than usual. Please keep visiting and letting me know how the recipes turn out for you and sharing my blog with your friends and family! I can’t tell you how much that means to me.

In all sincerity, this blog would never have turned into a recipe website or now, a cookbook, if it weren’t for your presence and your kind words. I took an awfully long time to gather the courage to write this cookbook proposal (my second proposal, long story). Every time you asked me when I was going to publish a cookbook, you gave me a welcome push in the right direction. Thank you. I can’t wait to show you what I’ve been working on!

The book will be coming to you in spring 2017, which might seem like a long time from now. It’ll be here before we know it! I’ve grown accustomed to doing everything myself on this blog, so learning to lean on others in order to make a book has been an adjustment. Big thank you to my awesome agent, Steve Troha, for believing in me and helping me land a deal with Rodale. Rodale has been promoting healthy lifestyles since 1942 (they’re the publisher behind Yummy Supper, Thug Kitchen and The Year of Cozy), and they seem like the perfect fit.

My editor, Dervla Kelly, has been reading this blog for four years, which is pretty special. I’m really excited to be working with her. We’re going to make sure Love Real Food is beautifully designed and full of big, colorful photographs of the recipes (and of Cookie, of course).

I’m so glad the secret’s out now so I can start sharing the creation of Love Real Food with you. Be sure to follow us on Instagram (I’ll be using #loverealfoodbook) and Snapchat (we’re @cookieandkate) for updates! I’ll be putting out a call for recipe testers, too, if you’d like to get involved!

Oh and these pancakes! I thought we could celebrate with pancakes. They’re light, fluffy and infused with apple flavor times two (applesauce and grated apple). They’re also 100 percent whole grain, gluten free and, I kid you not, you can make them in your blender. Just throw everything but the grated apple in there and you’ll have pancakes in no time flat!


  • 1 1/4 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 2 tbsp. granulated sugar
  • 1/4 cup unsweetened applesauce
  • 3/4 cup buttermilk, or milk soured with 1 tbsp. vinegar
  • 3 tbsp. canola oil
  • Dash of cinnamon
  1. Sift and stir together dry ingredients in bowl then make a well in center of the mixture.
  2. Add applesauce, buttermilk, and oil to well in dry ingredients, stirring just until moistened.
  3. Lightly spray griddle with cooking spray, and heat to a moderate temperature.
  4. Cook pancakes until tops are covered with bubbles and edges look cooked.
  5. Turn pancakes and cook other side. Cook well, until pancakes are browned and cooked through.
  6. Serve with butter, warm syrup, or a dusting of powdered sugar. Enjoy!

Nutrition Information:

Yield:

Serving Size:


Recipe: Coconut Flour Pancakes With Apple Cider Sauce

Shay Sinclair is a professional writer and all-around muckabout. Her belief in holistic wellness has driven her forward in life and served her well, and she is determined to share that passion with others. However, cornering her friends and family to talk about fermented foods only goes so far, so she’s delighted to write for Basmati and reach a wider audience. (In the rest of her life she specializes in writing for wellness practitioners.)

SEE ALL ARTICLES

Everyone loves pancakes, especially over the holidays. There’s nothing more comforting and indulgent than gathering together with your loved ones over a sticky-sweet breakfast, washed down with plenty of hot tea.

Of course, a lot of that pleasure is diminished when you grow up and realize just how unhealthy that fluffy stack of pancakes is. Add in maple-flavored “syrup” and you have a meal which is going to leave you feeling heavy, sleepy, and in serious need of a salad.

Next time the cooler weather leaves you craving something comforting for breakfast, turn to this delicious gluten-free pancake recipe. It will keep you going all the way until lunch without sacrificing any of the elements critical for pancake breakfast success.