Apple Pie Spice Pancakes with Candied Walnuts (Gluten-Free) (Edit recipe)

119 recipes
|
53 followers

These Apple Pie Spice Pancakes with Candied Walnuts are a fall breakfast worth getting out of bed for. They’re gluten-free thanks to Primal Palate Gluten-Free Flour, loaded with fresh Granny Smith apples and Primal Palate Apple Spice, then topped with crunchy candied Lark Ellen walnuts. Warm, cozy fall flavors with a little crunch on top—and definitely an excuse to pour on the maple syrup.

Share

Save

PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

17

Serves: 4

Ingredients

Apple Pie Spice Pancakes

1.5 cups Gluten-Free All-Purpose Flour - Primal Palate
2.5 tsp Baking Powder
0.5 tsp Salt
2 Tbsp Granulated White Sugar
1 Tbsp Apple Pie Spice - Primal Palate
2 cups Milk
3 Tbsp Butter, Salted, melted
1 tsp Vanilla Extract
1 whole Egg, beaten
0.5 cup Apple, Granny Smith, finely chopped

Candied Walnuts

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pancakes:
In a large bowl, whisk together the gluten-free flour, baking powder, salt, sugar, and Apple Spice.
Add the milk, melted butter, and vanilla, and stir until just combined.
Stir in the beaten egg, then gently fold in the finely chopped Granny Smith apple. Don't overmix the batter.
Melt the remaining butter in a skillet or griddle over medium heat. Pour the batter onto the hot skillet to form pancakes.
Cook until bubbles begin to form on the surface and the edges look set, then flip and cook the other side until golden brown. Continue with the remaining batter, adding more butter to the skillet as needed.
Serve the pancakes warm, piled high with the Apple Spice Candied Walnuts and plenty of maple syrup.
Candied Walnuts:
In a small bowl, combine the brown sugar, Apple Spice, sea salt, vanilla, and water.
Add the mixture to a nonstick skillet over medium heat. Stir in the walnuts and cook, stirring frequently, until the sugar mixture bubbles and caramelizes around the walnuts.
Transfer the candied walnuts to a parchment-lined baking sheet and spread into a single layer. Let cool completely. Once cooled, roughly chop for topping the pancakes.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	371
Fat:	12 g
Carbohydrates:	58 g
Protein:	6 g
Cholesterol:	41 g
Sodium:	725 mg
Fiber:	1 g
Sugars:	19 g
Sugar Alcohol:	0 g
Calculated per serving.