I find these pancakes delicious (almost TOO delicious). My children found them delicious one glorious morning a few weeks ago. Until my very picky son said, “Heeeeeyyyyyy, MOM, are these apples in here?” And that was the end of apple pancakes in our house. Once his little sister notices that big brother has refused a food, (EVEN if she is in the middle of stuffing her face with said food) she abruptly pushes her plate away saying, “NO MAS!” Okay then kids. Guess it’s back to plain pancakes for a few weeks until my son comes out of his “white phase” as we are (not so) lovingly calling it.
I hope your children are in a “rainbow phase” and eating a wide selection of colorful foods. These pancakes make a great breakfast or snack. For breakfast serve with a little organic yogurt (if your child tolerates dairy, or use non-dairy yogurt) and sprinkle with chia seeds for some brain-building fat! For an on the go snack, let them cool first and then cut into bite sized pieces and throw into a snack cup. Enjoy!
- 1 apple peeled and sliced
- 1-2 cups pancake batter of your choice or see below
- 1/2 cup millet flour I grind millet in my coffee grinder
- 3/4 cup rice flour
- 1/2 cup arrowroot powder potato starch or mandioca flour (popular in Argentina)
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup applesauce or mashed bananas or other pureed fruit. You can also use one egg here in place of fruit
- 1/2 cup oil
- 1 cup milk (we use homemade almond milk)
Peel and thinly slice the apple making medium circle-shaped slices. Dip the apple in your pancake batter until you have batter on both sides of the apple.
In a small frying pan heat up some butter or ghee and place the batter-covered apple in the oil cooking approximately 3-4 minutes per side until golden brown. If your batter is too runny you may have trouble covering your apple on both sides so you can use a spoon and spoon extra batter on the top of the apple when you first place it in the pan.