Tender and fluffy from the all the eggs and yogurt, lightly nutty from the whole wheat flour, and oh-so-flavorful from the cinnamon, apples, and coconut, these pancakes are a comforting and delicious fall “treat”—breakfast, brunch, breakfast for dinner…YUM!
Coconut, Apple, Walnut Pancakes
Servings: 4 (twelve 4-inch pancakes)
Preparation Time: 20 minutes
Ingredients:
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon cinnamon
- 4 soy-free eggs
- 1 cup whole milk plain yogurt
- 1/4 cup milk
- 1/4 cup chopped walnuts
- 1/4 cup shredded coconut
- 1/4 cup apple topping (recipe below)
- coconut oil
Apple topping:
- 4 medium-sized Fuji apples, diced small, but not fine
- 1–2 tablespoons whole sugar, as desired
- 1/8–1/4 teaspoons cinnamon, to taste
- 1/2 teaspoon vanilla
- 1 tablespoon water
- 1 tablespoon grass-fed butter
Directions:
Topping:
In a small saucepan, combine apples, sugar, cinnamon, and vanilla. Set aside 1/4 cup of the raw apple mixture to use in the pancakes. Add water and butter to the rest and simmer on low heat while you make the pancakes, stirring occasionally. The apples should be soft and permeated with flavor but still firm. Do not boil.
Pancakes:
Sift together first five ingredients and set aside.
Beat eggs, then blend in yogurt and milk until smooth. Add dry ingredients, stirring only until moistened. The batter will be lumpy, which is fine. Do not over stir or pancakes will not rise to be light and fluffy. Add the 1/4 cup apple topping, walnuts, and coconut and gently stir only to combine.
Preheat a cast iron skillet or griddle on medium-low heat, grease lightly with coconut oil, and ladle batter to the desired pancake size, spreading batter gently and evenly to about 1/3-inch thick. When tops start to bubble, flip to cook the other side. Flip only once and do not press or otherwise disturb while cooking. Regrease pan with more coconut oil as needed.
Enjoy warm, topped with grass-fed butter, maple syrup, and apple topping. Garnish with a bit more shredded coconut and a pinch of cinnamon, if desired.
Recipe and photo submitted by Lydia, Salem, VA.
