Paleo-Friendly Apple Pancakes
Apples are the featured item in this recipe: the batter mainly holds the pancake together. These pancakes are more tart and less sweet than conventional pancakes. They make a great Paleo-friendly snack or a wonderful meal alongside eggs or served on top of wilted greens.
- 2 pounds tart crunchy apples such as honey crisp or granny smith
- 1/4 red onion, grated
- 1 large egg lightly beaten
- 1/4 cup almond flour (plus more for dredging)
- freshly squeezed lemon juice
- pinch kosher salt
- 4 tablespoons coconut oil
- 1/2 roasted unsalted almonds chopped very fine (optional)
Peel apples if desired. Keep in mind apple peelings contain many nutrients and additional fiber, but affect the texture of the pancake. Grate the apples using a box grater. Mix together all the ingredients excluding coconut oil. Shape into 8 burger shaped patties, less if you want bigger pancakes. Add more almond flour if necessary to allow mixture to hold its shape. This may be needed if apples are very juicy.
If time allows, refrigerate an hour for additional firming. When you’re ready to cook, melt coconut oil over medium high heat. Dredge the cakes in almond flour and finely chopped almonds if using. Cook in batches, turning once, until browned on both sides. 10 to 15 minutes depending on size.
Quick Almond Sauce
- 1 Tablespoon olive oil
- dash cayenne pepper
- 1/2 cup almond butter
- 1 cup coconut milk
Heat olive oil in sauce pan on medium low heat. Add dash cayenne pepper, heating until fragrant. Combine with almond butter stirring until soft. Whisk in coconut milk. Bring mixture to a simmer, stirring occasionally until sauce reaches desired thickness. Serve on top of the apple pancakes.
Do You Like This Recipe?
Let us know in the comments section below if you have tried it or have any other tasty variations!