A stack that will have you hopping all easter long! These pancakes are the perfect breakfast for a special day. The base is my signature homemade oat pancake base that will fill you up with gut-loving fiber. The sliced apples in the middle are a fun surprise to cut into and lend the perfect crunch!
Apple Infused Pancake Stack – GF
Fluffy oat-based gluten free pancakes with a sweet apple crunch in the middle!
Ingredients
- 1/3 cup oats
- 1 tbsp chia seeds
- 1 egg
- 1/4 cup egg whites
- 1 ripe banana
- Cinnamon & Vanilla extract to taste
- Salt
- Medium Apple
- 1 tbsp chocolate chunks
- Almond Milk
Instructions
- Blend oats and chia seeds to a flour like consistency.
- Add the rest of the ingredients (except apple and choc chunks) to blender and blend until smooth batter forms.
- Using an apple corer remove core and slice apple into 1/2 inch slides.
- Heat up coconut oil or ghee on medium heat in sauce pan.
- If you have a circle mold, place on sautés pan, then place a slice of apple and pour about 1/4 cup of batter over apple slice. Repeat until you run out of batter (about 4 pancakes).
- When the edges start to brown (about 6 minutes) flip and cook until both sides are golden brown!
- Melt the tablespoon of chocolate chunks with a bit of almond milk in the microwave for about 30 seconds.
- Plate, add extra apples and drizzle with chocolate! ENJOY!!
Notes
Stir in any fruit or chocolate you’d like into the batter before adding to sauté pan! Enjoy with a drizzle of maple syrup or my AB Salted Carmel Drizzle!
