Fall Apple Recipe Round-Up – Honey-Apple Pancakes {allergy-friendly}

BusyBeeKate-AppleRecipeRoundUpPancakesIf you happened to catch my blog post yesterday, I am challenging myself to try out 10 new apple recipes throughout the next few weeks.  After bringing home a ton of apples during apple picking this past weekend and pinning a ton of apple recipes I thought this was a fun way to keep me on course to trying new {allergy-friendly} apple recipes out.

Originally I had planned on making them in order (see graphic,) but I jumped to #8 this morning when I realized I had no other safe pancake mix in the house and my daughter wanted pancakes for breakfast.  

I modeled my recipe from The Prepared Homemaker which is modeled after the Wholesome Sugarfree Cooking Cookbook and made a bunch of adjustments and these honey-apple pancakes came out delicious!  

The original recipe called for apple juice and I instead replaced it with coconut milk – you can also use your safe milk as a replacement which will work fine as well.  I also omitted apple pie spice (which typically is a mixture of cinnamon, nutmeg, and cardamom,) because my husband is sensitive to nutmeg.  Instead I just went with the cinnamon.  

Since our mornings are typically rushed (whose aren’t!?) I just added all the wet ingredients together, stirred, and then added all the dry ingredients to the mixture.  

Here’s a top view of the pancakes.  Just looking at them has me thinking about fall weather, falling leaves, sweaters and boots.


The pancakes were a little heavier than traditional pancakes which has been my experience will all egg-less pancakes but they had a wonderful taste and I love that they had no added refined sugar in them.  


The apples, cinnamon and honey gave them their sweetness which was just perfect for the morning.  We typically don’t use maple syrup on our pancakes as we find them sweet enough and usually just a little bit of Earth Balance, and for these I just drizzled a little honey on top which was perfect!



I would highly recommend making these pancakes – this new recipe is being added into my rotation!  I would love to try these with pumpkin and blueberries too. 


Be sure to check back for the additional apple recipes that I will be sharing with you. I am hoping to tackle the slow-cooker applesauce next (I guess tackle is a strong word since it’s really just cutting apples and adding into a crock-pot – but with a toddler making anything seems like a feat these days!)

Let me know if you give these a try and how you like them?

Double Chocolate Chip Pancakes {allergy-friendly}
Serves 2
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
  1. 1 1/4 cups flour
  2. 1/4 tsp. salt
  3. 2 tsp. baking powder
  4. 1/8 tsp. baking soda
  5. 4 tbsp. cocoa powder
  6. 1 tbsp. sugar or sweetener of your choice
  7. 2 tbsp. oil
  8. 1 cup {your safe} milk (I used coconut)
  9. 1/4 cup chocolate chips
  1. First, combine dry ingredients thoroughly, breaking up lumps either by sifting them together or by stirring them well with a whisk.
  2. Next, combine all the wet ingredients in a separate bowl.
  3. Then pour the wet ingredients into the dry. Stir gently, just enough to moisten the dry ingredients.
  4. Fold in chocolate chips after combined.
  5. Let sit for 3-5 minutes.
  6. Preheat your griddle, heavy-bottomed nonstick pan or well-seasoned cast iron skillet to 375 degrees F or until a drop of water skitters across the pan.
  7. Lightly coat the hot pan with vegetable oil or cooking spray.
  8. Drop batter by tablespoon onto pan.
  9. Turn pancakes once golden brown.
  10. Serve warm with butter or your favorite topping.
Busy Bee Kate http://busybeekate.com/
Love, Kate



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