Paleo German Apple Pancake (Apfelpfannkuchen)
This super easy Paleo German apple pancake is the perfect thanksgiving day breakfast! With sweet caramelized apples, and notes of cinnamon, this custard-y pancake is a scrumptious fall treat everyone will love! It’s also gluten-free, dairy-free and Paleo.
Ingredients
1 honeycrisp apple, cored and sliced
1 teaspoon cinnamon
3 tablespoons coconut oil
4 large eggs
½ cup almond flour
1/2 cup arrowroot flour
¼ teaspoon salt
1 cup full-fat coconut milk
2 tablespoons coconut sugar
Instructions
- Preheat oven to 400° F.
- Saute the apple slices. Heat the coconut oil in a 12” skillet over medium high heat and saute the apple slices until they begin to soften. Remove from the skillet and set aside.
- Seperate the egg. In two medium mixing bowls, separate the egg whites from the egg yolks.
- Add the dry ingredients. In the bowl containing the egg yolks, combine the almond flour, arrowroot flour, coconut milk, egg yolks and salt. Stirring to combine.
- Whip the egg whites. With a handheld mixer or whisk, beat the egg whites until fluffy. About 2 minutes.
- Gently fold in the egg whites. Fold the egg whites into the flour mixture. Carefully string until a batter forms, but not overmixing.
- Pour the batter into the skillet. Arrange the apple slices around the edges, and sprinkle with coconut sugar.
- Bake at 400° F for 15-20 minutes, until the batter rises and is golden brown.
- Remove from the oven. And allow to cool slightly before dusting with more coconut sugar if desired.