Paleo Pancakes with Apple & Cinnamon Compote

Paleo Pancakes with Apple & Cinnamon Compote

Recipe by Florrie Purcell
Servings

4

servings
Prep time

35

minutes
Cooking time

10

minutes
Total time

45

minutes


Fabulously fluffy pancakes topped with our delicious Apple Sultana and Cinnamon Compote. A special breakfast made for sharing!

WET Ingredients

  • 4 Large Eggs 

  • 125ml Almond Milk 

  • 122ml of The Scullery Apple, Sultana & Cinnamon Compote

  • 1 Tablespoon of Maple Syrup

  • 1 Teaspoon Apple Cider Vinegar

  • 1 Teaspoon Vanilla Extract

  • 1 Tablespoon of Coconut Oil


  • DRY INGREDIENTS
  • 56g Almond Flour

  • 40g Coconut Flour

  • 40g Tapioca Flour

  • 1/2 tsp of Baking Soda

  • 1 Tablespoon Ground Cinnamon

  • 1/4 tsp of Salt 

Directions

  • Whisk dry ingredients in a bowl. 
  • In another bowl, whisk the wet ingredients then and the wet ingredients to the dry ingredients and mix well.
  • Heat a griddle to medium – high heat coat with coconut oil.
  • Spoon the batter onto the griddle.
  • Cook for 2/3 minutes on one side then flip and cook the other side for 1-2 minutes.
  • Keep pancakes warm in the oven.

Leave a Reply

Your email address will not be published. Required fields are marked *