It’s been almost nine weeks, since I embarked on this new lifestyle without grains, sugars, and dairy. Most days I would tell you that I haven’t missed a thing. This weekend, though, I wanted doughnuts.
Knowing that giving in to these cravings would only make me sick for the next two days, I resisted the temptation to hop in the car and head to Long’s. But just barely, until I remembered pinning these German Apple Pancakes from the Civilized Caveman. (Umm, yeah. That’s a lot of links in one paragraph…but they are worth it, trust me.)
And so are these mini German pancakes. Even though I set off our fire alarm five times while they were baking, because I forgot to place a pan under my muffin tin to catch any potential drips. No joke. They were even worth the scrubbing I gave my stove afterward.
Typically I forego all sugars – even the non-refined ones – while I am healing. For this recipe, however, I decided to leave the two teaspoons of maple syrup in the batter. Since I planned to bake these in a muffin tin, I doubted that 2 teaspoons divided by 12 would have any negative impacts on my health. It’s all about moderation, right? So I eliminated the two tablespoons of honey in the apples. I instead used a combination of organic Fuji and local, organic Gingergold apples; I found these to be sweet enough for my taste.
To enhance the flavors, I added a 1/2 teaspoon of sea salt to the batter. I also reduced the number of eggs to five and used apple cider vinegar in place of the lemon juice. Why? Because I only had five eggs and no lemons in the fridge when my craving struck. You could increase the number of eggs to six and use the juice of half a lemon, but I was happy with my results. All of that vinegary flavor cooks off, I promise. And yes, I am headed to the market to restock my fridge today. Lemons and eggs are ESSENTIAL to my quality of life.
One more tip. When I added the melted coconut oil to the cold-from-the-fridge almond milk and eggs, the coconut oil hardened into chunks too large to whisk into a smooth consistency. Never fear. My immersion blender made quick work of breaking down the solidified coconut oil, and whipped together the other ingredients into a lovely smooth batter. If you don’t have an immersion blender, I recommended whipping the batter ingredients with a stand mixer or blender. Or you could allow the almond milk and eggs to come to room temperature before adding the melted coconut oil.
Low Carb Mini German Apple Pancakes
Adapted from Civilized Caveman
Coconut oil spray
1 c. unsweetened almond milk
4 T. coconut oil, divided
2 t. vanilla
2 t. Grade B maple syrup
1/4 c. coconut flour
1/2 t. baking soda
1/2 t. sea salt
1 1/4 t. nutmeg, divided
1 t. cinnamon
1 T. apple cider vinegar
2 medium apples, diced
Preheat oven to 425° Fahrenheit. Place a rimmed baking sheet in the oven and allow to preheat as well. Spray a 12-cup muffin pan with coconut oil spray and set aside.
Whisk eggs, almond milk, 2 T. melted coconut oil, vanilla, and maple syrup in a large bowl with an immersion blender (see notes above). In a smaller bowl, combine coconut flour, baking soda, sea salt, and 1/4 t. nutmeg. Add the dry ingredients to the egg mixture and whisk or blend until you have smooth batter.
Melt the remaining 2 T. coconut oil in a medium pan. Add remaining 1 t. nutmeg, cinnamon, and apple cider vinegar, and cook for 1 minute. Add the apples and saute until the apples just begin to soften.
Divide the apples evenly among the muffin pan cups. Top the apples with the egg mixture; the cups will be almost full. Place the muffin pan on the rimmed baking sheet in the oven. Bake for 20 minutes at 425°. Reduce the heat to 375° and bake for another 20 minutes.
Remove from oven and allow to cool for 5 minutes before removing from pan.
Makes 6 servings (2 mini German pancakes per serving)