EXPLORE:

Paleo pancakes with spiced apple compote

Paleo, Gluten-Free, Soy-Free, Nut-Free, Vegetarian

2 Servings, 270 Calories/Serving

30 Minutes

You may be surprised to find ghee, which is essentially clarified butter, in these pancakes, considering that dairy products are not typically included in a Paleo diet, but ghee is an exception. A pure butterfat, ghee doesn’t include the components that make dairy problematic for so many people. It’s rich in vitamin A, beta carotene, and omega threes, especially when it comes from grass-fed cows.

Ingredients

  • 2 medium apples
  • 1 lemon
  • 2 tablespoons ghee
  • 2 teaspoons cinnamon
  • Kosher salt
  • 4 eggs
  • 1 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 cup hemp milk
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1 lemon
  • 2 tablespoons ghee
  • 2 teaspoons cinnamon
  • Kosher salt
  • 4 eggs
  • 1 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 cup hemp milk
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg

Nutrition per serving

Instructions

1

Prep and cook the spiced apple compote

  • Core and thinly slice the apples.
  • Cut the lemon in half and juice half of it.
In a sauce pot over medium heat, warm 1 tablespoon of the ghee until hot but not smoking. Add the apples, lemon juice, cinnamon, and season with salt. Stir in ¼ cup water, cover and cook, stirring occasionally, until the apples are tender and starting to fall apart, 10 to 12 minutes. While the apples cook, make the pancake batter.

2

Make the pancake batter

In a mixing bowl, whisk together the eggs, honey, vanilla, and milk. Whisk in the coconut flour, baking soda, nutmeg, the remaining cinnamon, and ¼ teaspoon salt. Fold half of the apple mixture into the batter and mix just to combine.

3

Cook the pancakes

In a frying pan over medium heat, warm the remaining ghee until hot but not smoking. For each pancake, pour about ¼ cup of batter into the pan, and cook until bubbles start to form on top of the batter, 2 to 3 minutes. Flip and cook until golden brown on the other side, 2 to 3 minutes. Repeat with the remaining batter, in batches, if necessary.

4

Serve

Transfer the pancakes to individual plates. Top with the remaining apple compote, and serve.

Calories: 270, Protein: 9 g (18% DV), Fiber: 5 g (20% DV), Total Fat: 15 g, Saturated Fat: 9 g, Cholesterol: 230 mg, Sodium: 400 mg, Carbohydrates: 28 g, Total Sugars: 19 g, Added Sugar: 4 g.