Saturday, October 15, 2011

Grain Free Apple Pancakes

Thank goodness for apple season!  There are many varieties of local apples in virginia, but my favorite is still Honey Crisp.  These pancakes offer a not too sweet breakfast with lots of crisp apple bites.  I'm looking forward to apple desserts, but I have to say that these pancakes rock in their simplicity and ease of cooking. 

It's taken me a while to post these because every other time I made them, I burned them!  So do not fear if your first, second or even fifth attempt results in slightly darker pancakes.  They still taste great.  The trick to getting them a nice even brown is to preheat the iron skillet and then reduce the heat before cooking.  Iron skillets retain their heat extremely well, but that also calls for caution when cooking with almond flour because it burns easily. 

For some other gluten free, grain free, sugar free apple pancake inspiration:

Nourishing Days whipped up a Dutch Baby Pancake with fresh apples and yogurt, The Foodie and the Family baked a German Apple Pancake using pears and nutmeg and Real Food Whole Health included cinnamon apples and coconut milk in her Grain Free Pancakes.

Grain Free Apple Pancakes
Makes 12 large pancakes

3 eggs
1/4 C honey
1 tsp vanilla
2 T water
1 1/2 C blanched almond flour
1/2 tsp salt
1/2 tsp baking soda
Heaping 1/2 C peeled and diced apple
2 T butter for the skillet

Preheat the cast iron skillet over medium heat while mixing the ingredients, then reduce heat a tad to cook the pancakes
Whisk the eggs, honey, vanilla and water
Mix in the blanched almond flour, salt, and baking soda
Fold in the peeled, diced apples
Using a large spoon, spoon batter onto the skillet in two batches of 6 making sure there is room in between each pancake
Cook until the edges are dry and the tops have a few bubbles
Using a thin metal spatula, flip the pancakes and cook 1 or 2 more minutes, being careful not to burn
Serve warm with fresh butter and a little honey

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