Apple Cinnamon Ginger Pancakes

I kinda think I know what you're thinking. Yes, I've already done a post about pancakes. But this is different. These are apple cinnamon ginger and they are completely gluten free. I believe that cinnamon was made for breakfast. And I'm finding out that cinnamon is good for diabetes and ginger is good for weight loss. So let's get started.

I started with a medium sized mixing bowl and two large spoonfuls of almond flour and two large spoonfuls of coconut flour and two large spoonfuls of tapioca flour. I freshly ground about a teaspoon of pink salt into the bowl. Then I added a teaspoon of cinnamon and a teaspoon of ginger. This is optional but I also added a heaping spoonful of ground flaxseed.

Mix this well and then I poured a little almond milk just to moisten, maybe a half cup. Crack open and add two organic free range eggs and set aside for a moment. I took one Honeycrisp apple, cored it and diced it on my trusted cutting board. I left the peeling on for added fiber, but you may wish to peel it. Next, add the apple pieces to your mixing bowl and a tablespoon of lemon juice.

Then, I gradually added small amounts of almond milk just until I had what I considered to be a perfect batter consistency. You want the batter to pour and spread out slightly in the skillet but not so runny that it goes everywhere. It should look like this. 

With a well mixed batter just the right consistency, I can now start melting butter in my skillet on medium heat. I used a measuring cup to scoop up just the right amount of batter and pour into the melted butter in the skillet. I shake the skillet slightly after pouring it in, to spread the batter out a little. 

I let this cook for a few minutes and then flip to cook the other side. This batter did not have the typical bubbles that many times form in pancakes so don't wait for those to appear or the pancake may burn. Maybe it was because of the apples. I'm not sure. 

I was very pleased at how well the pancake held together while flipping. Also, butter burns easily so keep adding more butter with each new pancake. This will help prevent the butter from burning. "Strength in numbers" I guess.

These were cooking just right and this mixture made about 5 medium sized pancakes. And since they are cooked in butter, you don't have to add more butter to your pancakes when they're moved to the plate. I did just for presentation, but it is not necessary for taste. And of course, I have to use organic maple syrup.

I am telling you right now that these were the absolute best!

And here is the mixed berry version…