Grain-Free Apple Pancake Rings

Apple Pancake Rings Paleo

The secret to getting perfect apple pancake rings is easy: wait until the pan is hot, sizzling with coconut oil. If you get impatient like I often do, your pancakes will stick to the pan. When you go to flip them over, the apples in the center of the pancakes will flip, but the sweet cinnamon batter surrounding them will stay where it is -- stuck to the pan. 

Apple Pancake Rings Paleo
Apple Pancake Rings Paleo

I first started making these because I was new to eating grain-free, and wanted something different for breakfast. Every time I tried to make pancakes, they never flipped well, so I thought What if the pancakes had something that gave them more structure? An apple ring. Plus, I really like apples. 

Apple Pancake Rings Paleo
Apple Pancake Rings Paleo

Thats how these pancakes-going-on-fritters where born, and the rest is history. Now, this breakfast is one of those special weekend treats we eat when I'm in the right mood. 

Apple Pancake Rings Paleo

Paleo Apple Pancake Rings

Paleo, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

Thin slices of apple are dipped in cinnamon scented batter and fried in a skillet.

Serves: 2   |    Total Time:



Ingredients:

  • 2 medium apples
  • 2 eggs
  • 1/4 cup coconut milk (canned, full fat)
  • 2 tablespoons coconut flour
  • 1/4 teaspoon cinnamon
  • 3 tablespoons coconut oil

Directions:

  1. Wash the apples well, and remove the stems. Slice them horizontally, into rounds, and cut out the seedy centers. Set aside.
  2. Whisk together the eggs and coconut milk. Once combined, Whisk in the coconut flour and cinnamon until no clumps remain.
  3. Work in batches: Heat 1 tablespoon of oil over medium heat. Allow the oil to get hot — it should sizzle when a drop of batter is added to the pan. Once the oil is ready, dip 1 apple slice into the batter at a time, coating it completely and then letting the excess batter drizzle off. Place the apple ring in the pan. Continue, until the pan is full. Once rings have developed a nice brown crust on 1 side (30 seconds to a minute), use a spatula to flip them over. Cook for another 30-60 seconds, before removing from pan and setting on a plate.
  4. Repeat step 3 until all apple rings are used and batter is gone. Replenish the coconut oil in the pan (always wait for it to get hot) between batches for best results. Serve hot, sprinkled with cinnamon and a drizzle of maple syrup or a dollop of coconut cream.