Apple-y desserts are my husband’s favorite. I like the flavor of apple too, although I prefer chocolate;) Being the
great loving wife that I am though, I try to make them for him often:)
I make apple pie once in a while, but it takes quite a bit of time to make. You have to make the dough, let it chill in the fridge, peel and slice a bajillion apples, roll out the dough, put it in the pan, crimp the edges, etc… and if that didn’t take up enough time, then you have to wait over an hour for it to cook in the oven! Talk about torture!! I must admit, I am not the most patient of people. I believe the sooner things are ready to eat, the better.
That’s why the majority of the apple treats we make are in the form of waffles, french toast, or crisps. These pancakes are probably the fastest of of them all, taking less than 20 minutes to throw together and cook. Now, that’s what I’m talking about!
I made these “fritter” pancakes mildly sweet, since most people like to top their pancakes with syrup or powdered sugar anyway. However you want to top them, you’re sure to enjoy the warm, crispy outside and fluffy, apple-filled center. They’re the perfect warm treat to enjoy during those chilly, fall mornings.
- 2 cups regular or gluten-free all-purpose flour (I use King Arthur or Glutino)
- 1 tablespoon Baking Powder
- 2 teaspoons Cinnamon
- ½ teaspoon salt
- 1⅓ cup almond milk or other milk of choice (a splash more may be needed)
- ¼ cup Maple Syrup
- 2 tablespoons Coconut Oil or other oil of choice, plus more for pan
- 2 cups apples (about 2-3 apples), peeled and chopped small (Gala or Granny Smith work well)
- In a large bowl, combine dry ingredients: flour, baking powder, cinnamon, and salt. Add milk, maple syrup, and melted coconut oil and stir just until combined. Gently fold in chopped apples. Batter should be thick (like in the photo above) but if it is too thick to stir, just add a splash more milk.
- Place a large non-stick pan over medium heat and add enough oil to lightly coat the bottom of the pan. When oil is melted and pan is hot, pour batter by the ¼ cupfuls into the pan. If necessary, use your spatula or a spoon to gently spread dough into a round pancake, so it cooks evenly. Cook about 1-2 minutes per side. Turn down the heat and cover the pan with a lid, if pancakes are browning too fast or not cooking in the middle.
- Remove when lightly browned and center is cooked. Continue to cook in batches until all the batter is used up, adding more oil to the pan when needed.
- If desired, top pancakes with a dusting of powdered sugar or maple syrup. Makes 10-12 pancakes
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