Puffy Apple Pancake

Cereal and milk can get so boring. Plus, most of them are full of sugar and don’t even fill you up. Yes, even though Lucky Charms or Cap’n Crunch may taste delicious, these choices are not the right way to start the day. And we all know that breakfast is the most important meal of the day, so it’s important that the first meal of the day is nutritious. Of course, we have to factor in flavor as well because healthy can definitely be tasty.

So, this morning we made our famous Puffy Apple Pancake for the kids. We thought it would be a great way to start their day and fuel their brains for the school day ahead. Full of fiber and protein and bursting with flavor. Our kids absolutely love this recipe. Who doesn’t love pancakes? Little did they know that these were healthy.

Puffy Apple Pancake

Yield: 3 servings

Calories per serving: 248

Fat per serving: 3.5 (g)

Carbs per serving: 47.9 (g)

Protein per serving: 9.1 (g)

Fiber per serving: 10.6 (g)

Puffy Apple Pancake

Ingredients

  • 1/2 cup Pamela's gluten-free baking mix
  • 1/2 tsp. cinnamon
  • 1/2 cup unsweetened vanilla almond milk
  • 2 large pastured eggs
  • 1/2 tsp. vanilla extract
  • 1 tbs. coconut sugar
  • 1 tbs. ground flax seed
  • 1 tbs. chia seed
  • 2 organic apples, chopped, tossed with 1/4 tsp. cinnamon
  • 1 Tbs. organic virgin coconut oil

Instructions

  1. Preheat oven to 400F.
  2. In a large bowl, combine flour, milk, egg, sugar, vanilla, cinnamon, flax, and chia seed and whisk until smooth.
  3. Place a medium nonstick skillet on the stove and add 1 tbs. coconut oil; heat over medium-high until hot . Add apple pieces and saute for 3 minutes.Add a little more coconut oil to the pan.
  4. Add the batter to the pan with the apples and immediately transfer pan to the oven. Bake for 20 minutes or until puffed and golden.
  5. Remove from oven and loosen the bottom of the pancake with a spatula. Flip pancake over onto a cutting board and cut into wedges.
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