Apple Crumble Pancakes

Eating seasonally is an intentional practice that involves consuming foods that are naturally harvested during specific times of the year. Not only does this approach support sustainability and local agriculture, but can also aid in alleviating the troublesome symptoms of seasonal allergies.

When foods are consumed at their peak freshness, they are packed with optimal levels of vitamins, minerals, and antioxidants. For example, fruits and vegetables harvested in their appropriate season tend to have higher nutrient content compared to their out-of-season counterparts.
Furthermore, eating seasonally often encourages a more diverse and balanced diet, as it requires embracing a wider array of produce throughout the year. This variety promotes a rich intake of different nutrients, essential for maintaining good health.

When it comes to alleviating seasonal allergies, eating seasonally can be particularly beneficial. Seasonal allergies are often triggered by the exposure to pollen from trees, grasses, and weeds as they release their pollens during specific times of the year. By consuming local, seasonal produce, individuals inadvertently introduce small amounts of these pollens into their diet. This exposure can contribute to a gradual desensitizing effect, reducing the severity of allergic reactions over time.

Seasonal produce is often abundant in immune-boosting nutrients, such as vitamin C, beta-carotene, and zinc. These compounds help strengthen the immune system, making it more resilient against allergens and reducing the likelihood and severity of allergic symptoms.

Ingredients:

For the Pancakes:

• 2 large eggs

• 1/2 cup almond flour

• 1/4 cup coconut flour

• 1/4 cup milk of choice

For the Stewed Apples:

• 2 large apples, peeled, cored, and diced into chunks

• 1 tablespoon ghee or coconut oil

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon nutmeg

• 1 tablespoon honey

For the Crumble Topping:

• 1/4 cup almond flour

• 2 tablespoons coconut flour

• 2 tablespoons chopped pecans or walnuts

• 2 tablespoons shredded coconut

• 1 tablespoon ghee or coconut oil

• 1 tablespoon honey

Method:

1. In a pan, heat the ghee or coconut oil over medium heat.

2. Add the sliced apples, ground cinnamon, and nutmeg and cook for about 5-7 minutes, stirring occasionally, until the apples become tender.

3. Remove from heat and set aside.

4. Prepare the crumble by combining almond flour, coconut flour, chopped pecans or walnuts, shredded coconut, ghee or coconut oil, honey (if using), and a pinch of salt in a small bowl until the mixture is well combined and forms small crumbles. Set aside.

5. In a mixing bowl, whisk the eggs until well beaten. Stir in almond flour, coconut flour, baking powder, ground cinnamon, and milk. Mix until a smooth batter forms.

6. Heat a pan over medium-low heat, add a bit of coconut oil, and pour 1/4 cup portions of the batter onto the pan, and cook for 2-3 minutes on each side, or until the pancakes are golden brown and cooked through.

7. Stack the pancakes, toping with the stewed apples and sprinkling the crumble topping over the apples. Enjoy!