Autumn is here, at least on this side of the hemisphere, and what better way to welcome in the change of season and weather with warm apple pancakes? Of course, they can be eaten cold or room temperature as well: I’ve packed them for lunches before. I was reminded to make them again one day when I wanted to make pancakes but didn’t really have any usual pancake ingredients on hand. Making them also provided my answer to what to do for this month’s Go Ahead Honey, this month’s theme being healthy school lunches – and apple pancakes just made out of grated apple and egg, with a little cinnamon, sounds pretty healthy to me, and filling. If you want to participate in this month’s Go Ahead Honey, click here for more info.
If you think you’ve seen these pancakes here before, you’re right. I wanted to do them over, though, since my photography’s improved and also including my own tips in the recipe (which includes a video), plus any possible, additional details I didn’t get into the first time. My recipe writing has developed considerably as well since those first early posts – those early ones are still easy to read and understand, allowing the recipes to be made successfully, but I like my writing now to be a little more involved than just instructions, such as smells and tastes, and tips I’ve picked up that I think help with the process whether it’s a recipe from a cookbook or not.
Some highlights from around the Web, aka things I’ve found and enjoyed or liked this week so far:
- One Child’s Gluten-Free Success Story Amy shared this wonderful, moving story about one family and how taking out the gluten made a massive, positive change. Inspiring and uplifting, read it here.
- Making Love in the Kitchen Podcast An interview with Elana Amsterdam of Elana’s Pantry, I found it very interesting and also informative. I probably would have missed it entirely if Maggie hadn’t mentioned it.
- Michael Rhulman has reprinted a whole chapter with permission out of Anthony Bourdain’s latest book, Medium Rare, about going to culinary school and having a career as a chef on his blog. Clear and insightful, I agree with many of Bourdain’s points. Whether or not you’re considering having a career in the food industry as a chef, it’s a great and powerful read. Read it here. It made me piqued enough to want to check out the rest of the book – found it at my library, with ninety-five holds on it. Eek! I’ll be waiting a long time.
Submitted to Gluten-Free Wednesdays and this month’s Go Ahead Honey, It’s Gluten Free! It’s been so busy that I haven’t really had time to do many new recipes, it isn’t everyday that I submit one post to three different blogging events and round-ups.
Update: After seeing this recipe shared on a forum, I will also mention that I’ve also made these banana pancakes with the same base of the fruit and eggs. I haven’t tried other fruits or vegetables this way, though go ahead and try!
Flourless Apple Pancakes
Grain-Free Gourmet by Jenny Lass and Jodi Bager
In the original recipe, this would make one 8-inch pancake (using an 8-inch fry pan), however I found that it can also make two pancakes (half an apple per pancake), which is also more effective depending on the amount of persons being served, i.e. you could use as much as up to half a dozen eggs making pancakes for six people (2 eggs per pancake, 1 pancake per person) whereas by making two pancakes you’re using the same recipe and the same amount of ingredients but can usually serve two people. Making two pancakes versus one big pancake may also be easier to manage when flipping, as there is a less likely possibility of the pancakes tearing when flipped. Whether you make one or two pancakes using this recipe, or double or triple, make the pancakes individually.
When heating the pan, I also like to wait until it’s warm enough that when I add the batter (using a very small amount to test) it starts sizzling right away. This way also makes it easier to flip (less sticking to the pan). If it sizzles immediately, then I pour in the batter.
Makes 1 big (8-inch) pancake or 2 smaller (about 4-inch) pancakes (this recipe can also be made as apple latkes)
1 apple, peeled and cored
1 tsp. ground cinnamon, or extra to taste
Coconut oil (or other neutral-tasting oil) for frying
Coarsely grate the apple and squeeze out any excess juice if necessary. Put the grated apple in a bowl and mix in eggs and ground cinnamon.
Over medium heat, pour some coconut oil into a fry pan (just enough to grease and prevent sticking). If making one big pancake, pour all the batter into the pan, spreading out the batter if necessary to ensure evenness. If making two smaller pancakes, use half the batter for one pancake. If you’re making two pancakes, make them one at a time.
When the pancake is browned on the bottom and the edges are firm and the top still slightly we on top but set, flip it over to cook the other side until done. (Watch video below.)
Transfer the pancake to a plate to serve. If not serving immediately, the pancake(s) may be kept warm in a 200ºF oven. If you’re not sure if the plate used for serving is oven-proof, use a pie dish or some other ovenware. Serve with the toppings of your choice, or eat on its own. Enjoy!
I thought I’d make a video showing how I flip flourless pancakes, seeing as they can be tricky sometimes.