Fluffy and nutty from the almond flour and flax, with warm, saucy cinnamon apples piled on top. They’re hinting at fall without making us fully commit to just yet.
Ingredients:
For the cinnamon apples:
2 apples
2 tablespoons butter
2 tablespoons brown sugar
½ teaspoon cinnamon
Pinch of salt
For the pancakes:
1 box Wild Rye Almond Flour Pancake Mix
Wet ingredients listed on the box
2 tablespoons ground flaxseed
Powdered sugar, for finishing
Instructions:
- Chop the apples into small pieces.
- Melt the butter in a skillet over medium heat. Add the brown sugar and salt. Once the mixture is bubbling, add the apples and cinnamon.
- Cook over medium low heat, stirring occasionally, until the apples are soft and everything is saucy.
- Prepare the pancake batter according to the box, adding the ground flaxseed when you add the dry mix to the wet ingredients.
- Cook your pancakes in a cast iron or non stick skillet.
- Pile the warm cinnamon apples on top and finish with a dusting of powdered sugar.
A little note: Feel free to double the cinnamon apples. They’re so good over cottage cheese, yogurt, or leftover pancakes the next morning.