These 4-Ingredient Apple-Cinnamon Pancakes Couldn't Be Easier To Make

As much as we love breakfast, it's all too easy to fall into a morning rut on weekdays: You're late, you're rushing, and you just need something to keep you going until lunch. Certainly not us. We created this healthy pancake recipe with just four ingredients so you can start your day right. Bonus: The recipe only takes 15 minutes from start to finish and includes your favorite fall combo: apples and cinnamon. Directions1. In a medium bowl, use a fork to mash the peeled banana thoroughly; there should be no real chunks remaining.

2. In a separate small bowl, whisk the eggs until the whites and yolks are thoroughly mixed. Then, pour the egg mixture into the bananas and whisk until well-combined. The batter consistency won't match that of typical pancakes; it'll be runnier. Don't worry—that's how it's supposed to look. Add cinnamon and apples, and then stir once more until all ingredients are combined. 3. Coat a griddle or skillet with nonstick cooking spray, then heat it on medium-hot heat (not too long, but long enough to ensure that the pancakes will begin to cook upon contact).

Spoon 2 to 3 tablespoons of batter onto the griddle and cook for about 3 or 4 minutes or until the bottom is a nice golden color. 4. Once you can tell that the outer edges of the pancakes are cooked through, use a spatula to flip them over, carefully and slowly. Cook the second side for another 2 minutes. If you prefer a more classically "browned" pancake look, continue to flip and cook each side until the cakes reach your desired color (though that's not necessary). 5. Top with more cinnamon, add syrup, and enjoy.

Add in the baking soda and sea salt, and turn the blender on low to mix. While the blender is mixing, break in the eggs, one at a time. Blend until just combined, about 30 seconds. Preheat a skillet or griddle to medium-low heat (see notes), and pour about 1/4 cup of batter onto the skillet. Cook until bubbles begin to show and the top of the pancake begins to look matte, about 4 minutes.

Then flip and cook an additional minute. Keep warm in a low oven, or serve immediately with your favorite pancake toppings. The volume measurement (1 1/3 cups) for the blanched almonds was done with slivered blanched almonds. If you’re using whole blanched almonds, please refer to the weight measurement (155 grams).

Yes, this recipe can be done with unblanched almonds—AKA: “normal” almonds. However, the end result is drier, crumblier, and has a stronger nut flavor. You might need to add more water and/or coconut oil to the batter to get the correct texture. I highly recommend blanched almonds! These pancakes will tend to burn if cooked at the temperature you use for normal wheat pancakes.

Set your stove or griddle to a lower setting—low and slow is the key with these guys. The batter will thicken up as it sits—this works in our family because my husband likes thinner pancakes (weirdo) and I like big, fluffy pancakes. He eats the early pancakes, and I eat the later ones! If you prefer all fluffies, just let the batter rest for 5-10 minutes before cooking.

Or, if you like all thinner pancakes (weirdo), just thin out the batter with a teaspoon or so of warm water when it seems too thick. Did you make this recipe, These look delicious and easy! Quick question, I usually use weights when cooking and just wondering about the weight of the coconut oil.

Not sure how 1/3 cup can only weigh 4g, is it meant to be 40, Thanks, can’t weight to make them! You’re right. We had a typo somewhere in the pipeline. I just measured it, and it should be 70 grams. Cassie, these look amazing. Thanks for all your hard work in creating this delicious gluten-free recipe.



I can’t wait to try. Do you have a measurement for almond flour to use in place of the whole almonds, No, sorry, I don’t! I’m going to make these this weekend and freeze for the weeks breakfasts. Can’t wait to try them. Is there a way to make these with an egg substitute,

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