Gold, Delicious

The sun still dapples the land, warming the charmed air and keeping the frosts at bay; for the moment at least. In time, it will be away on holiday too. Until its irresistible return next year, that is.

For now, though, it still smiles benevolently upon harvesting the wonders it spent all summer encouraging. Here come apples by the bushelful, gathered from trees sagging with crisp fruit nearly dripping golden nectar.

Not far away, happy jars and bottles brim with the sweet honey bees converted from millions of exuberant flowers, blooms and other fragrant sentinels. Since this spring, the fields, flower beds and orchards all hummed with their productivity.

With a serious day of collecting ahead, best to get a good start. Fortunately, AllRecipies magazine had precisely this in mind when it featured Applesauce Pancakes in its December (2019)/January 2020 issue. Loaded with apples and cinnamon and pulsing honey, these pancakes provide a glistening start to a day soaking up some of the sun’s last shining rays.

Naturally, AllRecipes presented the pancakes as great breakfast for a home full of holiday houseguests, but they also are well-suited for other, earlier joys. What better way, for example, to inaugurate a season of cozy comforts?

To begin, the flapjacks leave the griddle with a full complement of apple goodness. Applesauce is mixed into the batter, and additional slices are added just before cooking. Finally the stack (how high do you go?) is crowned with shining apple slices. Oh, and when it just can’t get any better, it does, as rivers of perfumed honey drench from above.

All that, and these things are gluten-free too! The batter takes in generous amounts of almond and tapioca flours. Applesauce, in addition to raising high the fruit’s standard, also makes the griddle cakes tender and fluffy. Lots of pores, too, to soak up all that honey.

A golden harvest at the breakfast table, chasing away hunger. Just as the sun’s rays melt the last of the nighttime chill. A cheerful, energetic time of day. A cheerful, energetic time of year too. What a time to be alive!


Applesauce Pancakes

  • 4 eggs
  • 2/3 cups unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • 2/3 cup tapioca flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/3 cup water
  • 1 teaspoon coconut oil (*1)
  • 1 cup thinly-sliced apples (*2)
  • honey (optional) (*3)

Whisk together eggs, applesauce and vanilla in a large bowl.

In another bowl, stir together almond flour, tapioca flour, baking soda, cinnamon and salt. Add the flour mixture to the egg mixture and stir until just combined. Ad water until the batter is of the desired thickness. Let sit for 15 minutes.

Set a griddle to medium heat. (*4) Pour on the oil and distribute evenly. Working in batches, add 2-tablespoon portions of batter to the griddle. Top with some of the apple slices.

Cook until bubbles form and edges are dry, 2 to 3 minutes. Flip and cook until bottoms are browned, about 2 minutes more. Repeat until you’ve used all the batter. Stack, top with remaining apple slices and honey (if using) and serve.


1 – Coconut oil, largely because of its neutral taste and high smoke point. Regular vegetable oil would work well too.

2 – Use a box grater to get the thin slices. Until you’re ready for them, keep the slices submerged in a bowl of water with a tablespoon of lemon juice added. This will prevent them from browning. The honey will negate any lingering tartness (there’s almost none, anyway.)

3 – Why would you not use honey? That’s kind of the whole point of the exercise, isn’t it? Harvest goodness and all.

4 – If you have an electric griddle, perfect. They’re made with this task in mind. No griddle, though, don’t worry. A wide skillet set over a medium flame will fill in nicely.


17 thoughts on “Gold, Delicious

    1. Thanks so much, Jenn!

      Hypnotized, eh? Halloween is the season for trances, right? 😵

      Now that you’re receptive to suggestion, convert your garage into a giant beehive. Ignore the husband…he just doesn’t understand. Soon you’ll have all the honey you possibly could want. The Queen (Bee) commands you! 🐝 🧟‍♀️

      Liked by 1 person

    1. Nice complement, Rachel! Oh, this most definitely is a dessert disguised as breakfast. It allows the “Sweets in the PM Only” crowd to maintain the pretense of being healthy.

      As such, it does nothing to interfere with the desserts appearing every month. Thinks of sweet breakfasts as bonuses.

      Oh, there’s no reason the flours can’t be traded for a similar quantity of Bisquick. This particular recipe is a shout-out to those readers who are gluten-free. If you wish to indulge, though, have fun!

      Liked by 1 person

      1. Maybe you’ve forgotten the Dire Peppermint Shortage of 2013-2014. Had Rosy been nicked with whole mints onboard, he’d be looking at fifty years to life. Much easier to crush them and tell customs agents the powder was sugar. Fortunately for our Cap’n, the peppermint-sniffing dog was out that day with a stuffy nose.

        Liked by 1 person

      2. Definitely, Rachel, that reality alone has doomed many a rice flour smuggling scheme, but once again, Rosy’s luck triumphed.

        See, when Rosy moped about…someone taking his rum reserves, he had the inspiration of bypassing Asian grocers and selling cut-rate rice flour. No rum = a dry hold, thus perfect conditions for hiding bags of flour beneath the floorboards.

        By the time Rosy discovered the League’s ex-president had his rum, the money from bootleg rice flour was coming in faster than he could count it, and Rosy was looking for the next shady opportunity. Scallywag that he is.

        It wasn’t the first time the League was involved, albeit indirectly, in advancing culinary science. Think of all the steaks dry-aged to perfection in one of our storerooms. You’d pay $130 for just one of those Porterhouses at Peter Luger’s Steakhouse, but the cuts are reserved for League members at our annual Founders’ Day Dinner.

        Then there are the 75,120 woks Martin Yan gifted us for saving his life that time. …and think of all the rare and even “lost” culinary masterpieces on our library shelves. Not to mention all the cookbooks, magazines, etc. I mean, where do you think I get most of my ideas?


  1. I would get fat off these because I wouldn’t be able to stop eating them once I started. This is a DANGEROUS recipe. You are mean! (LOL… you are not mean, but I really wouldn’t be able to stop eating these)!

    Liked by 1 person

    1. Much appreciated, Tamara! This week’s entrants are gluten free, making them a bit less guilty an indulgence than they would’ve been otherwise. Besides, apples and golden nectar are at their peaks about now; best to take advantage of the generosity!

      Liked by 1 person

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