Protein-Packed Bliss: German Apple Pancakes
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For years I avoided pancakes because foods that are extremely high in carbohydrates and low in protein can cause blood sugar spikes and dips. Compared to the average everyday pancake, this German apple pancake recipe is loaded with healthy protein and fiber. Best of all it's a guaranteed crowd pleaser because of its fluffy texture and beautiful appearance. The apple slices make it look like it came straight out of a German neighborhood cafe.
Equipment
- medium bowl
- Small Bowl
- Cast Iron or Enamel Skillet
- Whisk
- Apple Slicer optional
- Sifter optional
Ingredients
- ½ cup whole wheat flour
- ½ tsp baking powder
- ¼ cup ground flaxseed meal
- 1 tbsp coconut palm sugar or organic cane sugar
- ⅓ tsp fine sea salt
- 1 tsp teaspoon ground cinnamon divided
- 1 cup egg whites (from about 7 eggs, preferably cage free)
- 1 cup coconut milk
- 2 tbsp coconut oil melted
- 1 tsp pure vanilla extract
- ¼ cup organic sugar
- 3 green apples unpeeled, halved and thinly sliced
- 1 tbsp confectioners' (powdered) sugar
- cooking spray
Instructions
- Whisk together the flour, baking powder, flax meal, sugar, salt, and ½ teaspoon of the cinnamon in a medium bowl.½ cup whole wheat flour, ½ tsp baking powder, ¼ cup ground flaxseed meal, 1 tbsp coconut palm sugar or organic cane sugar, ⅓ tsp fine sea salt, 1 tsp teaspoon ground cinnamon
- Beat together the egg whites, coconut milk, coconut oil, and vanilla in a small bowl. Add to the flour mixture and whisk well until combined. Let stand for 30 minutes.1 cup egg whites, 1 cup coconut milk, 2 tbsp coconut oil, 1 tsp pure vanilla extract
- Preheat the oven to 425°F. Coat the bottom and sides of a 10-inch ovenproof skillet with cooking spray.cooking spray
- Combine the organic sugar and remaining ½ teaspoon cinnamon in a small bowl; sprinkle half of the mixture evenly over the bottom and sides of the pan. Arrange the apple slices in the pan in a single layer, in a spoke pattern. Sprinkle the remaining cinnamon mixture over the apples.1 tsp teaspoon ground cinnamon, ¼ cup organic sugar, 3 green apples
- Cook over medium heat undisturbed until the mixture bubbles, about 8 minutes.
- Carefully pour the batter evenly over the apple slices. Transfer to the oven, being careful not to spill the batter, and bake for 15 minutes.
- Reduce the oven temperature to 375°F and bake until the center is set, about 13 minutes.
- Cool for 5 minutes, then gently loosen the pancake from the skillet with a spatula and slide onto a serving platter. Alternatively, if you can flip the pancake and plate it with the sliced apples displayed on top.
- Sift the confectioners' sugar over the top. Cut into 6 wedges and serve warm.1 tbsp confectioners' (powdered) sugar
Video
More About This Recipe
Cooking Tips
- Batter Resting Time: Be sure to let your batter rest for at least 30 minutes! This helps the flour absorb the liquid fully and ensures a fluffier texture.
- Apple Arrangement: When arranging the apple slices in the pan, try to keep them uniform in thickness so they cook evenly. I like to layer them in a spoke pattern for a pretty presentation when you flip the pancake!
- Skillet Choice: Using a enamel skillet is key for this recipe. It retains heat really well and gives you that perfectly crisp edge. Don’t forget to generously coat the skillet with cooking spray or melted coconut oil to prevent sticking.
Tools You’ll Need:
- Cast Iron or Enamel Skillet: For an even, crispy edge.
- Whisk: Helps incorporate air into the batter for a lighter pancake.
- Apple Slicer: Makes slicing the apples super quick and easy.
- Sifter: For that beautiful dusting of powdered sugar at the end!
Nutrition
Calories: 228kcalCarbohydrates: 29gProtein: 5gFat: 11gFiber: 4g
Tried this recipe?Let us know how it was!