I’ve been doing a lot of pancakes on this blog because I’ve discovered delicious ways to do them grain free (which I’m trying to do for most of my meals), but the funny thing is, I’m actually a French toast girl at heart. I was reminiscing about my French toast days last weekend when I had a brainstorm: what’s to stop me from giving those pancakes the same treatment I’d give slices of bread? Nothing. Nothing at all!
And I must say, the result is simply amazing. Remember how good the frozen yogurt was on that one episode of Seinfeld? These pancakes are that good. (I apologize for the salty language.) The egg batter makes them a lot heartier, which is a quality that grain-free baked items can often use a boost of. And the cinnamon cashew cream with sautéed apples make this a total treat of a breakfast.
You will love these. I promise!
Apple-Cinnamon French Toast Pancakes
Two Servings, Breakfast | Grain-Free, Gluten-Free, Dairy-Free
Prep time: 15 min | Cook and serve time: 15 min | Ready in: 1 hour, 5 min
1 not-very-ripe banana
1 teaspoon vanilla
1/4 teaspoon salt
1/3 cup tapioca flour
1 teaspoon oil
1/2 cup cashew cream
1-1/2 teaspoons cinnamon
1 Granny Smith apple
1 tablespoon non-dairy butter
2 tablespoons raisins
Maple syrup to taste
- Make cashew cream. (NOTE: If you have a really powerful blender—e.g. a Vitamix—you can skip soaking the cashews as directed in the recipe, and shave a good 30 minutes off the “ready in” time.)
- In a blender, process the banana, 2 eggs, oil, salt, tapioca flour and vanilla for a few seconds until smooth. Pour into a bowl.
- Peel and core the apple, cut into slices, then chop into 1/2-inch pieces.
- In a medium bowl, beat 2 remaining eggs with 1 teaspoon of cinnamon. (You might be able to get away with just one egg here if it’s an extra-large one.)
- Stir together 1/4 of a teaspoon of cinnamon and cashew cream.
Cook and serve:
- Melt butter in a medium skillet on medium heat, then add apples. Cook until apples are softened, about five minutes. Remove from heat, stir in 1/4 teaspoon of cinnamon, and set aside.
- In a large skillet on medium-high heat, pour pancake batter 1-1/2 tablespoons at a time. (Keep the pancakes to about 3-inch rounds so they’re easy to dip and flip—no rhyme intended.) Cook until browned, 1 to 2 minutes on each side. Place pancakes on a plate when they’re done until all the batter is gone.
- One and a time, dunk the pancakes into the egg batter.
- Cook pancakes on each side for about 15 seconds or so, until egg is no longer raw.
- On two plates, stack pancakes, layering in the cashew cream and apples. Then, sprinkle with raisins.
- Drizzle maple syrup over the top.
I don’t think I need to tell you what’s next… (Hint: it involves grabbing a fork.)