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SideChef
Recipes
Breakfast
Apple Spice Pancakes with Raspberry Compote
Recipe

12 INGREDIENTS • 6 STEPS • 30MINS

Apple Spice Pancakes with Raspberry Compote

5.0
1 rating
Fluffy and flavourful, these apple spice pancakes are what Sunday mornings are made of or pop leftovers in the toaster for a quick weekday breakfast!
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Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
Fluffy and flavourful, these apple spice pancakes are what Sunday mornings are made of or pop leftovers in the toaster for a quick weekday breakfast!
30MINS
Total Time
$0.54
Cost Per Serving
Ingredients
Servings
12
US / Metric
Apple Spice Pancakes
Spelt Flour
1 1/2 cups
Spelt Flour
or Red Fife Flour or Oat Flour
Baking Powder
1/2 Tbsp
Baking Powder
Ground Cinnamon
1 tsp
Ground Cinnamon
Ground Nutmeg
1/4 tsp
Ground Nutmeg
Ground Cloves
1/8 tsp
Ground Cloves
Apple
2
Apples, finely chopped
or 1/2 cup Apple Sauce
Egg
2
Medium Eggs, whisked
Nut Milk
1 3/4 cups
Nut Milk
Coconut Oil
as needed
Coconut Oil
Coconut Butter
to taste
Coconut Butter
Raspberry Compote
Frozen Raspberries
to taste
Frozen Raspberries
Maple Syrup
to taste
Maple Syrup
Nutrition Per Serving
VIEW ALL
Calories
102
Fat
1.9 g
Protein
4.7 g
Carbs
17.4 g
Add to plan
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Apple Spice Pancakes with Raspberry Compote
Save
author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/

Author's Notes

Yields 15-18 pancakes.

If using oat flour, you may need to add more flour for the best ratio of flour to liquid because it's a finer flour than spelt. You may wish to add 1 3/4 cup oat flour. You can also add 1-2 Tbsp coconut flour to help it thicken faster.
Cooking InstructionsHide images
step 1
Combine the dry ingredients in a large bowl: Spelt Flour (1 1/2 cups), Baking Powder (1/2 Tbsp), Ground Cinnamon (1 tsp), Ground Nutmeg (1/4 tsp), and Ground Cloves (1/8 tsp).
step 2
In a separate bowl, combine the Apples (2), Eggs (2), and Nut Milk (1 3/4 cups). Add the wet ingredients to the dry and mix until combined.
step 3
Heat up a large pan to medium-high heat and melt Coconut Oil (as needed), just enough to coat your whole pan. You'll need to add more coconut oil every time you add more pancakes. This is key for pancake perfection.
step 4
Use a 1/4 cup measuring cup to pour the batter onto the pan. Make sure the pan is hot before you add the first pancake. Cook for a few minutes, just until you see bubbles forming. Flip and cooking for another minute or so.
step 4 Use a 1/4 cup measuring cup to pour the batter onto the pan. Make sure the pan is hot before you add the first pancake. Cook for a few minutes, just until you see bubbles forming. Flip and cooking for another minute or so.
step 5
Top with raspberry compote and Coconut Butter (to taste).
step 5 Top with raspberry compote and Coconut Butter (to taste).
step 6
To make the raspberry compote, just warm Frozen Raspberries (to taste) with a drizzle of Maple Syrup (to taste). Mash them with a fork.
Tags
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Breakfast
Dairy-Free
American
Brunch
Comfort Food
Healthy
Shellfish-Free
Kid-Friendly
Vegetarian
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