This post is a part of the #BrunchWeek blogger event celebrating recipes that any mom would love for Mother’s Day. If your mom (or grandmother, or person who loves you like a mom…) is trying to avoid gluten and/or grains, this is a great way to add pancakes to your brunch menu. The batter uses finely ground California walnuts and some coconut flour, all mixed up with tart apple and warm spices. I like to top them with a few slices of apple, some toasted walnut pieces, and a drizzle of honey.
A few notes on this recipe: to ensure that the cakes stay together, make sure they are fully set up before flipping (this will take several minutes) and don’t make the cakes too large. Cooking time varies with altitude. If you want a batter that is easier to work with you can add in a quarter cup of arrowroot powder to the recipe, adjusting liquid amounts as needed.
- 1 cup walnut pieces
- 1/4 cup coconut flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- pinch of ground cloves (optional)
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 1 tablespoon walnut oil (or melted coconut oil)
- 4 eggs
- 1 cup grated apple (one medium apple)
- 1/4 to 1/2 cup water
- Place the walnuts in a food processor (or grind in a food mill) and pulse until they are the texture of sand. A few larger chunks are fine.
- Stir together the ground walnuts, coconut flour, salt, baking powder, cinnamon and cloves. Whisk in the vanilla, honey, walnut oil, eggs, and grated apple, plus 1/4 cup of the water. Let the batter rest for about five minutes, to let the coconut flour expand. At this point, stir in more water if the batter is too thick. You want this about the thickness of regular pancake batter.
- Heat a lightly oiled skillet over medium heat and add the batter about a scant third of a cup at a time. If the batter is thick, use your ladle to smooth it out into a thinner circle on the skillet. Cook the first side until the edges start to look dry and there are steam bubbles in the center of the cake. Flip carefully, and cook for a minute or two on the opposite side. Repeat with remaining batter. This makes about eight cakes.
Be sure to check out these other great #BrunchWeek recipes:
Blood Orange Mimosas
Thanks for reading,