These grain-free, gluten-free apple fritters are super-easy and the flavor is divine. Or are they flapjacks? They taste fantastic with Paleo Caramel Sauce, Maple Fruit Sauce, or Berrylicious Sauce. Super low in carbs, these pancakes won’t affect your blood sugar if you use one of the suggested sweeteners. They’re fluffy, moist and soft, as they contain whole apple, with a bit of egg and almond meal to hold them together. Look for tart apples, like Granny Smith, Fuji, or Pink Lady, which are low in fructose sugars.
I don’t peel apples, as the peels are loaded with nutrients. Researchers at Cornell University recently found that in order to benefit from nutrients in fruits and vegetables, we have to eat them WHOLE. What a concept! The total combination of natural phyto-chemicals (plant nutrients) in whole fruits and vegetables is critical to their antioxidant and anticancer properties. Dr. Rui Hai Liu published evidence that apple skins contain phytochemicals and quercetin that can reduce the risk of chronic diseases such as cancer and diabetes, but only when the apple is eaten whole. It seems a waste of time to peel them, and throw out the best part! So I don’t peel, and I never notice the skins after mixing or blending. If you’re eating the peels it’s important to use organic apples. Read more about the benefit of peels.
A non-stick skillet is essential, or they’ll stick (But not teflon)! You’ll need a food processor. Or you can blend the wet ingredients in a blender and mix the rest by hand in a mixing bowl. Makes 10 to 12 fantastic fritters. Serves 2 generously. Find a whole chapter of other delicious, healthy pancakes and griddle goodies in my book Good Morning Paleo!
Ingredients
- 1 recipe Paleo Caramel Sauce, or your favorite sauce.
- 1 tart apple, cored, including the peels, in coarse chunks (Granny Smith, Pink Lady, or Fuji)
- 3 large eggs, pasture organic if possible
- 1/2 teaspoon vanilla
- 3/4 cup almond meal
- 2 tablespoons arrowroot flour
- 1/8 teaspoon unprocessed salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon baking soda
- Sweeten to taste with 1 tablespoons Just Like Sugar Table Top natural chicory root sweetener, or 1/2 teaspoon PureLo Lo Han Sweetener by Swanson, or 1 teaspoon raw honey, or your favorite sweetener.
- 1 tablespoon coconut oil for frying
Instructions
- Prepare your favorite sauce. I like Maple Fruit Sauce, or Paleo Caramel Sauce, or Berrylicious Sauce
- Get out a large non-stick skillet ready to cook the fritters.
- In a food processor or blender add the eggs, apple chunks, and vanilla. Process until the peels are as liquefied as possible.
- Add the dry ingredients to the egg mixture in the processor, (or pour the blended mixture into a separate mixing bowl and add the dry ingredients.) Mix briefly and sweeten to taste.
- Add oil to the skillet, and heat it over medium heat. When a drop of water flicked onto the surface sizzles, it’s ready! Spoon the batter into small pancakes about 2 to 3-inches in diameter. I use about 3 tablespoons for each, in a scarse 1/4 measuring cup. Cook pancakes until golden brown on each side. Adjust the heat if necessary. You might need 2 spatulas to flip as they’re soft.
- When golden brown, place fritters on a serving plate covered with a kitchen towel. Finish cooking all the fritters and enjoy with your favorite sauce!
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