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.
Sharing this recipe on: Nourising Treasures, Easy Green Mama, Real Food Forager, The Gluten-Free Homemaker, Allergy Free Wednesday.
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)
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