Apple Ring PancakesMakes 8 pancakes: Recipe courtesy Heather Ramsdell
1 granny smith apple, cored and sliced into 8 slices
2 tablespoons melted coconut oil
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
3/4 cup unsweetened almond milk
Agave syrup or honey, for serving
- Core the apple and slice it into 8 thick rings. Heat a large skillet on medium heat and brush with oil. Working in two batches, if necessary, arrange the apples in a single layer, sprinkle with some of the cinnamon and cook until golden in spots and beginning to soften, about 2 minutes. Flip the slices and continue cooking them until softened and golden in spots, another 2 minutes. Remove the apple slices from the pan, careful to keep them whole.
- Whisk together the flour, baking powder, salt and the teaspoon of cinnamon in a medium mixing bowl.
- Whisk together the eggs, milk and a tablespoon of the oil in another medium bowl. Pour the flour mixture into the egg mixture and stir to make a batter.
- Heat the same large skillet on medium-low heat. Brush with more oil. Put four apple rings in the pan, and top with batter by the ¼-cupful, letting it drape over the apple ring edges. Cook, adjusting the heat as needed, until the batter is set on the bottom and a few bubbles rise to the surface, about 4 minutes. Use a thin spatula to flip, and continue cooking until the the flip side is golden and the batter is cooked in the middle, 2 minutes more. Repeat with the remaining apples and batter until used up.
- Sprinkle with cinnamon or drizzle with agave syrup or honey and serve.