Ingredients:

  • 1.5 cups whole wheat pastry flour
  • 2 tbsp coconut sugar
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • 0.25 tsp salt
  • 1 cup unsweetened almond milk
  • 1 large egg
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup Granny Smith apple, finely grated
  • 1 medium apple, thinly sliced
  • 1 tsp coconut oil
  • 1 tbsp maple syrup

Instructions:

  1. In a large bowl, whisk together the flour, coconut sugar, baking powder, cinnamon, and salt.
  2. In a separate jug, combine the almond milk, egg, melted oil, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and whisk only until the flour streaks disappear to prevent gluten toughness.
  4. Gently fold in the finely grated apple using a silicone spatula with a cut-and-fold motion.
  5. Heat a non-stick skillet or cast-iron griddle over medium heat and pour 1/4 cup of batter per pancake.
  6. Cook until bubbles form on the surface and edges look matte, then flip and cook for another 2 minutes until golden-brown.
  7. In a small pan, sauté sliced apples in coconut oil and maple syrup over medium-high heat until tender and glazed.