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Paleo Dutch Apple Pancake

April 14, 2015

Laura’s Blog Entry

Let’s cut to the chase.

Breakfast is a real challenge when you can’t eat grain. I enjoy eggs and smoothies, but sometimes I want something else. Here’s one solution I’ve found. A Paleo Dutch Apple Pancake. No grain. No added sugar. Except if you drizzle with a touch of maple syrup or honey.

This is my favorite thing to make in my cast iron skillet. I have a hand-me-down 10” Wagner brand skillet. It works great for the first step of this recipe, cooking down the apples. I do a large batch of them ahead, and then freeze individual servings.

After cooking the apples, you can just finish the pancake right in the same pan, popping it in the oven for a final browning.

Here’s the recipe, if you are interested.

Paleo Dutch Apple Pancake

Requires an oven-safe skillet. Seasoned cast iron works great!

Apple Mixture:
1 apple, peeled (optional) and diced
I T butter
Sprinkle of ground cinnamon

I usually cook five apples at a time, then divide them into ½ cup freezer containers and freeze for future use. I recently began dicing without peeling. Much faster and tastes just as good!

Pancake Batter: (Single Serving)
1 egg
1 heaping T almond butter (any neutral-flavor nut butter would work)
⅛ t. baking powder

Optional Toppings:
Maple syrup
Honey

Preheat skillet on medium heat. Melt butter. Add diced apples, cover, and cook until softened, stirring occasionally. As they begin to soften add a generous sprinkle of ground cinnamon and distribute well.

As apples are cooking, mix your pancake batter. In a small bowl, combine egg, almond butter and baking powder. I use a fork and really mix well. It takes some effort to get the almond butter incorporated. Also, break up any clumps of baking powder to evenly distribute it. (A mixer works well, but I hate to dirty one for a single serving!) Set batter aside.

Once apples are finished, remove excess and leave one serving in hot pan (about ½ cup cooked apples.)

Preheat broiler on high heat.

Top hot apple mixture with batter. I try to pull my apples in toward the center of the pan as the pancake doesn’t quite go to the edges.

Cook on medium heat for about 2 minutes to start the pancake setting. Transfer skillet to broiler. Broil approximately 3 minutes. Keep an eye on it. As soon as it begin to brown on top it is done. Wrap the pan handle when you take it out. It stays hot!

Transfer to a plate and drizzle with syrup or honey. I only use a tiny bit and it is plenty sweet!

Prepare Ahead Instructions:
Thaw apple mixture. Preheat skillet. Add a small amount of butter to keep pancake from sticking. Warm apples slightly, then proceed as above with pancake mixture.

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