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Apple Ring Pancakes {Whole wheat, Refined sugar free}

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 2 large Opal Gold or other sweet apples washed, cored and sliced horizontally into 1/2" thick slices (about 20 slices total)
  • 1 1/4 cup organic white whole wheat flour
  • 1 tsp Aluminum free baking powder
  • 1/2 tsp apple pie spice try my easy homemade recipe!
  • 1/4 tsp sea salt
  • 1 pastured egg beaten
  • 2 Tbsp raw honey or maple syrup
  • 2 Tbsp melted ghee or pure coconut oil
  • 1 cup milk I use raw
  • Butter for melting on griddle
  • Pure maple syrup or raw honey for topping
  • Chopped walnuts optional


  • In a large mixing bowl, stir together the flour, baking powder, apple pie spice, and sea salt.
  • Make a well in the center and add egg, honey, ghee/oil, and milk. Stir the wet ingredients to mix, then gently incorporate them into the dry mixture.
  • Prepare a cast iron griddle by heating over medium heat. As the griddle heats, add a few small pats of butter and spread evenly with a knife or spatula as it melts.
  • Use clean hands or tongs to coat each apple ring in pancake batter before dropping on the griddle (I let the excess batter drip off a little so that the coating is thin and the edges of the apples show through).
  • Cook for a couple minutes on each side, remove from griddle, and repeat with remaining slices. If desired, cooked slices can be transferred to a warming oven until ready to serve.
  • Serve with toppings of choice - I like pure maple syrup and chopped walnuts.


These cook a little more quickly than traditional pancakes, so watch them closely!
Using plenty of butter on your griddle will prevent the batter from sticking - don't skimp!
Leftover pancakes can be reheated on a baking sheet in a 300 degree oven for 5-7 minutes.