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Gluten Free Fresh Apple Pancakes

September 22, 2020

Super soft and fluffy pancakes with a fresh apple twist and warm fall flavors!

Gluten Free Fresh Apple Pancakes

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Apple abundance!

Michigan apple trees are quite literally bursting with fruit this year! We are having fun apple orchard hopping each weekend, supporting as many of our favorite farmers as we can…and having a lot of fun in the kitchen with apple recipes too!

Gluten Free Fresh Apple Pancakes

Breakfast goals

When I’m creating breakfast recipes for my kids, I usually have a few goals in mind. Sometimes I’m creating fun “every once and a while” recipes like apple coffee cake to be enjoyed on the weekend, that might be more on the “treat” side of things. Most of the time, however, when I’m recipe developing, I have school mornings and growing kids in mind. That means I don’t just want a pancake that will create a carb overload – I want every bite to count. That means a good balance of protein, fat, and carbohydrates, and that can get a bit tricky when you are picky about texture.

Gluten Free Fresh Apple Pancakes

Power packed ingredients with a super fluffy finish

The stars of the show in these pancakes are nutty, warm buckwheat and almond flours. Buckwheat is a seed that has a warm and nutty flavor that works so well with apples. There is a nice balance of protein and fiber making for a filling ingredient. It blends well with mild tasting almond flour, which also gives some healthy, filling fat and soft texture. Serve a stack of these pancakes with a side of eggs or sausage, or just have them alone with a pat of butter, nut butter, or coconut butter! Either way, the kids will be full and focused all morning!

Gluten Free Fresh Apple Pancakes

The Method :: The Egg Whites

Don’t skip this part! The key to super fluffy pancakes is just taking a minute to whip the egg whites separately. You’ll fold the egg whites into the batter at the very end, and I promise you will be glad you did when you see how light and fluffy your pancakes are.

Gluten Free Fresh Apple Pancakes

The Method :: The Apples

From apple chunks to applesauce, I’ve tried just about every kind of apple pancake almost every fall season. I have found over the years that my favorite way to make apple pancakes is with shredded apple. It doesn’t weigh down the pancake like applesauce does, and keeps them light and fluffy instead of soggy like they get when you use chunks. So grab a grater and quick give them a shred – the flavor of apple permeates every bite of light, fluffy pancake!

Gluten Free Fresh Apple Pancakes

The Method :: The Batter

Once you’ve separated your eggs, and whipped the whites, you’ll blend the wet ingredients, and then add in the dry. The batter will feel a bit thicker than usual pancake batter, but moisture will be added with the apples and egg whites, so hang tight and don’t be tempted to add more liquid! Once you stir the apple shreds in, then you can gently fold in the egg whites to make a super light and fluffy pancake batter for your griddle.

Gluten Free Fresh Apple Pancakes

Pancake finishes

Here are some ideas!

  • Traditional butter and maple syrup – you can’t go wrong with that!
  • Coconut butter! If you have little guys at home, they will think this is like frosting – super sweet and loaded with friendly fats and fiber, it is so good for them!
  • Whipped cream or coconut whipped cream – this is usually how I serve pancakes on a school morning to avoid sugary maple syrup. You don’t get as much sugar that way, and it still tastes fun! You can dust the top of the whipped cream with cinnamon too.
  • Nut or seed butter and a dusting of cinnamon!
  • Sautéed apples with cinnamon would be fun too!
Gluten Free Fresh Apple Pancakes

Gluten Free Fresh Apple Pancakes

Ingredients

Instructions

  • Separate your egg whites into a small mixing bowl, while putting the yolks into a medium mixing bowl. Beat the egg whites with an electric hand mixer until soft peaks form in the egg whites – this will take about a minute. Set the egg whites aside.
  • Add the coconut milk, ACV, coconut sugar, and molasses to the medium mixing bowl with the yolks, and blend until smooth. Add the almond flour, buckwheat flour, cinnamon, baking powder, and sea salt, and blend to combine. This will feel thick, but do NOT add more liquid – the apples and egg whites will do that!
  • Fold the shredded apple into the pancake batter using a rubber scraper, and then gently fold the whipped egg whites in until smooth and fluffy.
  • Coconut oil or butter your hot griddle or skillet over medium heat, and cook your pancakes. I use a small ladle to pour mine. A ¼ cup measuring cup works well too. Cook the pancakes until you see little bubbles on the sides, about 1 minute, and then flip, cooking another minute or so until the pancakes are cooked through and golden brown.
  • Top your warm pancakes with butter and maple syrup! My kids were totally into a topping of coconut butter on theirs one of the times I served these too.
  • To freeze the pancakes, cool them, and then put into freezer bags to freeze. To warm up leftover pancakes, put them on a baking sheet into a warm oven.
Gluten Free Fresh Apple Pancakes

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Apple, Sweet Potato, and Sausage Breakfast Casserole

September 14, 2020

The best savory and sweet flavors of fall, all in one breakfast casserole the whole family will love!

Apple, Sweet Potato, and Sausage Breakfast Casserole
Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Michigan apple season has arrived…

…and we are totally here for it! Honestly with the way 2020 has been going, I wouldn’t have been surprised if this year was one of those years where we got a late frost in the late spring to ruin apple blossoms, but as it turns out, Mother Nature wanted to gift Michigan with a bumper crop of sweet, delicious apples this year! The trees are quite literally loaded!

Apple, Sweet Potato, and Sausage Breakfast Casserole

A new, savory apple recipe

We’ll for sure be picking apples many weekends this fall, which means we’ll have plenty for those apple pies during Thanksgiving, and of course sweet breakfast muffins before school, and apple coffee cake on the weekend! I’m planning on making a freezer batch of butternut squash and apple soup, but had a craving for a warm savory breakfast using our freshly picked apples. I played around with this idea of a savory and sweet breakfast casserole last winter, and I’m ready to share it!

Apple, Sweet Potato, and Sausage Breakfast Casserole

Gorgeous presentation, fuss-free prep!

I know, I know…this probably isn’t much of a weekday breakfast. But that’s what weekends are for right? We get to look forward to warm, comforting breakfasts that take just a little longer in the oven to make. While this breakfast casserole probably isn’t school morning prep material, it is definitely really easy to get into the pan, and then you can enjoy your jammies and fuzzy slippers under the blankets while it bakes on a Saturday or Sunday morning.

Apple, Sweet Potato, and Sausage Breakfast Casserole

The Method :: The Sausage

Whether you have a local farmer that you love to get sausage from, or you make your own, you’ll start by flavoring your skillet with warm sausage flavor, browning your sausage through. We purchase a half grass-fed cow every year, so typically I just season some of our ground beef with my own sausage season blend.

Apple, Sweet Potato, and Sausage Breakfast Casserole

The Method :: The Veggies & Apples

While the star of the show for this breakfast casserole certainly is the big, chunky sweet apples, I did manage to sneak in some pretty sweet potatoes too. The sweet potatoes add some bulk to the casserole, not to mention pretty color and a little starchy veggie sweetness. You’ll start caramelizing the sweet potatoes first, since they take a bit longer to cook. Cooking the veggies in the sausage drippings adds flavor that you just can’t create any other way! The rest of the veggies and the apples will soften rather quickly and then you can stir the sausage back in with a healthy cup of cheese.

Apple, Sweet Potato, and Sausage Breakfast Casserole

The Method :: Assembling the Casserole

Once you pour your veggie, apple, sausage mixture into your casserole dish, all you have to do is pour in some whisked eggs and milk of choice, and bake it off! The prep time takes about 15 minutes and then you can be hands free. On a weekend that absolutely means you can hop back in bed, or snuggle up with your favorite blanket on the couch with the kids for cartoons!

Apple, Sweet Potato, and Sausage Breakfast Casserole

Swaps and Subs

While I absolutely recommend the exact veggie/apple/sausage combo in this recipe card (please trust me – the balance of savory/sweet will knock your socks off!), I know sometimes you just don’t have everything on hand. I do think you could swap bacon for the sausage, or just leave the meat out if you wish. If you leave the meat out, you’ll want to bulk up the casserole with more veggies. You can swap kale for the spinach. You can swap regular white potato for the sweet potato, and I think squash would be lovely here too.

Apple, Sweet Potato, and Sausage Breakfast Casserole

Does it freeze?

The jury is still out on that. I’ll update you later this week though! I froze one square of the casserole and will thaw it out next week and update here! Stay tuned! What I WOULD do though, is bake this off on a Saturday or Sunday, and refrigerate any leftovers. You can eat the leftovers on Monday or Tuesday before school by warming the squares up in the oven. If you aren’t baking for a crowd, you could halve this recipe and make a smaller portion too.

Apple, Sweet Potato, and Sausage Breakfast Casserole

Holiday morning perfect!

I was having a conversation with friends earlier this week while I was preparing to photograph this recipe and one of my friends mentioned how perfect this casserole sounded for Thanksgiving morning brunch. I couldn’t agree more! I also think it would be so great for Christmas morning as well!

Apple, Sweet Potato, and Sausage Breakfast Casserole

Apple, Sweet Potato, and Sausage Breakfast Casserole

Ingredients

  • 2 tbsp of butter or olive oil or combo of both
  • 1 lb ground sausage of choice I make my own using plain ground beef or pork with my own sausage season blend
  • 2 small sweet potatoes ½-inch cube (2 cups of ½-inch cube sweet potato. I didn’t peel but you can if you want)
  • ½ medium onion diced
  • ½ red bell pepper diced
  • 2 medium apples 1-inch cube (I didn’t peel, but you can if you want)
  • 1 – 1½ tsp sea salt
  • ½ tsp dried thyme
  • ¼ tsp pepper
  • 3 cloves of garlic fine chop
  • 1 handful of baby spinach chopped
  • 1 – 1 ½ cups cheese of choice shredded
  • 12 eggs
  • ½ cup full fat coconut milk or milk

Instructions

  • Pre-heat the oven to 400 degrees and butter a 9×13 casserole dish.
  • Warm a large skillet over medium-high heat, melt the butter, and brown the sausage. Use a slotted spoon to scoop the browned sausage out of the skillet, leaving the fat behind to cook the veggies in.
  • Add the sweet potato to the fat in the skillet over medium-high heat, and cook for a few minutes. Sweet potato takes a bit longer to cook than the other veggies, so don’t add the others just yet.
  • Once the sweet potato has cooked for a few minutes, add the onion, pepper, apples, sea salt, thyme, and pepper, and cook over medium-high heat, stirring occasionally. Cook the veggies for about 7-10 minutes until soft and sweet.
  • Add the garlic and spinach to the skillet, stir, and cook for one minute. Turn the skillet off, and stir in cooked sausage and the shredded cheese.
  • Dump the cooked veggie/sausage mixture from the skillet into the buttered casserole dish, and spread the mixture out evenly. Whisk the eggs and milk in a medium mixing bowl and pour over the veggie/sausage mixture.
  • Bake the breakfast casserole for 25-30 minutes at 400 degrees until the eggs are set, and the top is a pretty golden brown. Let the casserole rest for 5-10 minutes before cutting.
Apple, Sweet Potato, and Sausage Breakfast Casserole

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