Apples, bourbon, and breakfast?
If you’ve tried to make my insanely easy Bourbon Apple Butter, you know that it tastes phenomenal. This takes the yum-factor to the next level!
The beauty of this recipe comes from its simplicity; all you have to do is combine the ingredients into a blender and POOF! Instant pancake batter. It could easily be prepared the night before and just add the wet ingredients the next morning.
I was not always the best at making pancakes; they would break and fall apart as soon as I tried to flip them. The trick, I’ve learned, is to wait for the pancake to form bubbles on the top side, then flip. You want to have some good bubble action going on before flipping!
Autumn Apple Butter PancakesCourse: Uncategorized
1 1/4 c. organic whole wheat pastry flour, like Bob’s Red Mill
2 T. coconut sugar
1/4 c. apple juice
1 T. baking powder, aluminum-free
1/2 tsp. sea salt
1/2 c. almond milk, or other non-dairy milk
3/4 c. hard apple cider, or pumpkin beer
1/4 c. cashew butter, or raw cashews
dash of cinnamon
1 c. Bourbon Apple Butter
- Heat a large skillet over medium-high heat. Spray it with some olive oil or coconut oil.
- Combine all of the ingredients (except for the apple butter) in a blender and puree until everything is smooth.
- If you want, you can mix the apple butter with the batter, or you can pour it into a cute squeezy bottle, which can be purchased at Wal-mart for about 99 cents.
- Pour the batter into your now hot pan and wait for bubbles to form. If you’re using a squeezy bottle, squirt some apple butter (use cool designs too!) onto the pancake.
- Once there are a decent number of bubbles, use a spatula to flip the pancake. It should take about 1-2 minutes per side. Repeat this process until all of the batter is used.
- Enjoy these pancakes during a fall brunch – or you can freeze them and save them for a last minute meal!