Cinnamon is absolutely delicious. It’s so yummy that I eat it all year round, even in summer with temperatures over 30 degrees Celsius, in almost every porridge and dessert, because I just love this taste. And now that fall has finally arrived, I literally long for cinnamon. When it gets cold and rainy outside, there is nothing better than warm American pancakes for breakfast – with fresh apples and a lot of cinnamon. I like building a tower of pancakes, also known as pancake stack in the United States, and add some apples, nuts and yoghurt.
I recommend using pure nut butter without added sugar or other unhealthy ingredients for the dough. You can buy pure nut butter in most supermarkets or make it on your own. I found out that in Germany it is cheaper to buy peanut butter at the supermarket than to make your own one. When it comes to hazelnut or other nut butter, it is worth it to make it by yourself. Just roast some nuts in your oven until they turn golden. If you use hazelnuts, you should remove the brown peel by rubbing them in a kitchen towel. Then you just have to mix the nuts in a blender until they turn into a creamy butter. For this last step you definitely have to be patient, but the fresh nut butter is so delicious and the whole house it smells heavenly like roasted nuts. You can store the nut butter in an airtight container for several weeks in the fridge and it tastes great on bread, in your porridge or cereals.
American Pancakes with Apples and Cinnamon
150 g spelt flour
30g nut butter
180 – 200 ml milk
½ tablespoon baking powder
1 tablespoon coconut blossom sugar or honey
Some butter or coconut oil for the pan
Cinnamon to taste
- Mix the flour, baking powder, nut butter, coconut blossom sugar, cinnamon and the egg in a large bowl until all ingredients are well combined.
- At medium heat, melt some coconut oil or butter in a pan, pour the dough into the pan and form round pancakes.
- After a few minutes, turn the pancakes and bake until golden.
- Meanwhile slice the apple.
- Build a tower with 6 pancakes per person and decorate the pancake stack with yoghurt, nuts and apple slices. The pancakes taste even better when you spread some nut butter on every single pancake in the pancake stack. If you have a sweet tooth, you can sprinkle some honey on top.
Since the temperatures are constantly falling, I don’t eat nicecreams or smoothiebowls any more. Instead I switch between Polenta with fruits and nuts, glutenfree chocolate peanut porridge and millet oatmeal with apples and pears.
What is your favourite fall recipe? Which meal do you prefer on a cold windy fall day?