Is it September yet???… cus it sureee doesnt feel like it! My love for Autumn is WAY to intense so mother nature better get herself together and she better do it fast! I want nothing but to put on my cozy fall sweaters, wrap up in my pretty scarves, drink pumpkin spice latte’s for breakfast, lunch AND dinner, sip on the most delicious homemade soups & stews (MMM MMM), enjoy the sights of the colourful leaves (and maybe jump in them when no one’s looking:), go for refreshing crisp morning walks, carve pumpkins, make fall crafts, decorate my house with candles galore…seriously the list goes on. and on. and on.
The best time of the year by far and with that the arrival of the MacIntosh apple season. Oh yes! the good ol’ national apple of Canada. With it’s red and green skin, a tart flavour, and tender white flesh, it is the perfect all-purpose apple, suitable both for cooking and eating raw. I’ve been on this apple kick lately, mostly Granny Smith apples because they contain slightly fewer carbs, evident by their tarter taste. However, no matter what variety of apples are in season nearest you they alllll make a delicious snack or a tasteful addition to recipes. Toss them or dice them into salads or stir them into your oatmeal at breakfast! You can even caramelize apples with a touch of coconut oil and cinnamon to make a warm topping for yogourt. If your stomach grumbles before bed don’t worry about it, just slice up one of these beauties, add a tablespoon of your favourite nut or seed butter on the side, dip and enjoy!
No matter how you enjoy apples, your body will reap a nutritional harvest of benefits.
As I mentioned in my previous waffle post, every friday morning my husband and I get to enjoy breakfast together (#friYAY!) As he is faithfully up and out the door super early for work and I am doin’ my thang, workin’ out and getting ready for a day of work myself, we don’t get to share those peaceful morning hours together very often. Who’s with me???
As you’ll hear me say probably another 89194619469 times! Breakfast really is my all time, absolute favourite time of day for so many countless reasons. So when Friday mornings come around and the sound of my alarm goes off I’m out of bed faster than you can say PANCAKE! HA! Honestly though, since Jordan and I have tied the knot I must say we have come up with some pretty sweet husband and wife traditions. And this one is definitely one of them! I mean have your ever in your life met someone who wouldn’t give anything for hot homemade pancakes or waffles, stacked high and drizzled with the natural sweetness of maple syrup? Me neither….
Now when I say we have some extra time together Friday mornings I mean from approximately 630-830am so a good couple of hours to sip on coffee, watch the Today show, walk our pooch and of course sit down to some crazy goodness. Sometimes I will pre-make the pancake or waffle batter and leave it in the fridge overnight making it an even easier morning, just focusing in on chopping up and preparing the extra toppings. Other times I’l make it right from scratch because as you will see more and more as my blog develops, my recipes are all very simple, easy and quick just as much as they are delicious!
Most of the time though I will make up a double batch so we always have some extra goodness on hand! As most of my pancake/waffle recipes are high in protein they are an excellent “post-workout” breakfast meal as well. After a long run or a hardcore workout at the gym I’m always craving a nice big meal (who am I kidding I am wanting to eat the entire fridge!). As the key to post-workout is to replenish your body with lots of protein for muscle recovery and of course carbohydrates which replenish your energy, these Flourless Apple Cinnamon Breakfast Pancakes are what you need this fall season!
For those of you hard core workout geeks like me your post-workout meal is so so important guys! You absolutely need to consume enough carbs to promote substantial insulin release throughout the body. Long story short, what you eat after a workout matters! So this fall indulge in Apple Pie after your workout!!! They seriously taste 100% like apple cinnamon pie. I swear. Its crazy. OH and that yogurt SKYR shepherd gourmet Canada is the bomb!
- Made with 100% Canadian Skim Milk
- All Natural, no additives, no preservatives
- High in Protein and Calcium
- Probiotic
If you are from Niagara you can purchase it at The Peanut Mill located at 191 Welland Ave (Geneva Square) <— also the bomb! 🙂
This recipe comes together so easily and is very similar to my oatcake recipe (which isn’t posted quite yet) however for those of you who follow me on Instagram I have the recipe on there! Its 5 ingredients, flourless, and whipped up in a food processor in minutes! For post-workout reasons I made this batch with an egg (for extra protein) however I have stated in my recipe below how easy it is to swap out the egg for banana or flax egg, making this recipe Vegan, Dairy Free and Gluten Free! 🙂
Happy “friYAY” to you all! and may our fall-time prayers be answered!
(dairy-free) 
(gluten-free) 
(vegan) *substitute egg w. banana or flax egg
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Passive Time | 20 minutes |
| Servings |
pancakes
|
- 1 & 1/4 cups "oat flour" made with BOB's gluten-free rolled oats (ground in a food processor)
- 1 large egg (can be substituted with 1 mashed banana OR "flax egg"
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 tablespoon raw honey
- 1 cup unsweetened coconut milk or any milk of choice
- 2 tablespoons greek yogourt (I like to use SKYR 0% plain all natural probiotic)
- 1 MacIntosh apple or sweet/tart apple of choice
Ingredients
|
|
- In a food processor, add enough rolled oats that will result in making 1 & 1/4 cup "oat" flour, then add to a large bowl. **do not use quick cooking oats**
- Add baking powder, baking soda, salt and cinnamon to the bowl with the "oat" flour, stir to combine.
- Add the remaining pancake ingredients excluding the apple and whisk until combined.
- Spray or coat a non-stick skillet with cooking oil of choice (I like to use Coconut oil spray). Heat over medium heat. Add pancake batter to the heated pan (1/4 cup per one cake).
- Wait until bubbles start to form, then press in thinly sliced apple slices.
- Turn heat down to medium-low, allow to cook for a couple of minutes, then flip the pancakes over and cook for another 2-3 minutes until batter is cooked through.
- Serve pancakes immediately with toppings of choice, or let cool and store in airtight container in the fridge. If freezing, store them in a zip-lock bag with wax paper in between each pancake.
- ** To caramelize apples, heat a non-stick skillet with a teaspoon of coconut oil and fry apple slices until soft**
Nutritional information calculated with egg and without extra toppings of choice. (serving size of 4 pancakes!)
