So I’m trying to make up for lost times. I’ve been baking a lot lately and everything I have been making is healthy!
Since my sister is still hving exams, I made her some pancakes as lunch to brighten up her day a bit.
- 2 medium apples, sliced thin and cored
- 3 eggs from pastured hens
- 3 Tbs. coconut oil or melted butter from grass-fed cows, plus extra for cooking the pancake
- 3 Tbs milk or coconut milk
- 1 tsp. raw honey
- 1/2 tsp. sea salt
- 1 tsp. cinnamon
- 3 Tbs. coconut flour
In a mixing bowl, whisk together eggs, coconut oil, milk, honey, cinnamon, and salt. Once evenly mixed, whisk in coconut flour. Stir until evenly mixed, then let sit for 5 minutes.
Heat a griddle or cast iron skillet to medium heat. Melt a dab of coconut oil on your cooking surface. While that’s heating and your batter is resting (an essential step when working with coconut flour), this is a good time to peel, slice, and core your apples if you haven’t already.
Before coating your apples, double check that the batter is at pancake consistency. Coconut flour is VERY absorbent, so it’s possible that if it sits too long it will get too thick to easily coat the apples. If your batter is a bit thicker than normal pancake batter, just add more liquid (water, milk, coconut milk, or even eggs) until it is the right consistency.
Using a toothpick, pick up an apple ring and dunk it in the pancake batter. Then, put it on the griddle. Repeat for as many apple pancake rings as you’ve got room to cook. Once the batter has cooked firm around the edges and turned golden brown, flip once to cook the other side to golden brown.
When finished, serve apple pancake rings warm. And enjoy with the people who are there with you!!