Have you seen Apple Pancake Rings before? They’re genius! Who wouldn’t love thinly sliced apples dipped in pancake batter and pan fried? Serve them up like pancakes, but with a kick. Any pancake batter will do the trick, but I’m going to share how I make mine using coconut flour.
The combination of mildly tart apple, nutty cinnamon, and sweet pancake batter make for a delightful breakfast and a fun presentation. In my home, we serve them like sandwich bread with a slice of raw cheddar cheese or Gouda between two apple pancake rings. The kids wolf it down. No one misses the syrup.
That said, we also break out the maple or sorghum syrups when we want a sweet breakfast treat.
Grain-Free Apple Pancake Rings
- 2 medium apples, sliced thin and cored
- 3 eggs from pastured hens
- 3 Tbs. coconut oil or melted butter from grass-fed cows, plus extra for cooking the pancake (where to find coconut oil)
- 3 Tbs milk or coconut milk (where to find coconut milk)
- 1 tsp. raw honey (where to find raw honey)
- 1/2 tsp. sea salt (where to find real salt)
- 1 tsp. cinnamon (where to buy authentic, fresh, out-of-this world cinnamon)
- 3 Tbs. coconut flour (where to find coconut flour)
In a mixing bowl, whisk together eggs, coconut oil, milk, honey, cinnamon, and salt. Once evenly mixed, whisk in coconut flour. Stir until evenly mixed, then let sit for 5 minutes.
Heat a griddle or cast iron skillet to medium heat. Melt a dab of coconut oil on your cooking surface. While that’s heating and your batter is resting (an essential step when working with coconut flour), this is a good time to peel, slice, and core your apples if you haven’t already.
Before coating your apples, double check that the batter is at pancake consistency. Coconut flour is VERY absorbent, so it’s possible that if it sits too long it will get too thick to easily coat the apples. If your batter is a bit thicker than normal pancake batter, just add more liquid (water, milk, coconut milk, or even eggs) until it is the right consistency.
Using a toothpick, pick up an apple ring and dunk it in the pancake batter. Then, put it on the griddle. Repeat for as many apple pancake rings as you’ve got room to cook. Once the batter has cooked firm around the edges and turned golden brown, flip once to cook the other side to golden brown.
When finished, serve apple pancake rings warm. We love serving it up with slices of cheese or with sorghum syrup.
For recipes and practical instructions for eating this way (dairy-free and grain-free), I highly recommend the Paleo Eats Cookbook.
It’s the simplest way to get started, and at the moment, the hardback version of this cookbook is 100% free to Food Renegade readers.
AS ALWAYS, ENJOY!
(photo by swellkid)