Back before I went to the low carb lifestyle, I used to make this pancake often and with other fruits than apples.  It works very well with pears and peaches instead of apples.  Technically, none of those fruits are on the okay list for Atkins phase 2 or phase 3, but lately Atkins has been allowing more of these “forbidden” fruits to their list.  They put out a recipe using peaches, so I think the best bet is to just be careful of the number of carbs in the total dish and not do it too often.

I use a combination of CarbQuick and almond flour for the pancake part.  You can use all almond flour or a combination of almond flour and coconut flour (use 1/2 the amount called for of coconut flour if you use it.  It expands with liquid.)  I don’t like coconut flour as well for baking because the texture is kind of gritty, but if you use a small amount, it works very well.

To make a great breakfast, serve this with bacon and eggs, or just bacon or ham.  Great start for the day.  To make a nice dessert out of it, put a dollop of whipped cream on top and/or a bit of sugar free caramel syrup.

German Apple Pancakes

1 tablespoon Butter, unsalted
2 Eggs
2 tablespoons Carbquick
2 tablespoons Almond flour
2 tablespoons Unsweetened Coconut Milk
1/8 teaspoon salt
2 teaspoon Sugar Substitute
1 medium Apple, cored (peeling optional)
1/4 teaspoon Vanilla Extract
2 tablespoons Sugar Substitute
1/2 teaspoon Cinnamon, ground,
1/4 teaspoon Clove, ground

Preheat oven to 400 degrees F. Put 8 inch pie tin into the oven to heat.

In a bowl, beat together the flours, eggs, coconut milk, 2 teaspoons sugar substitute and salt.

Cut the apple in half, then slice into thin pieces. Put slices in a small bowl, add cinnamon, clove and 2 tablespoons sugar substitute

Remove the pie tin and put the butter in the hot tin and swirl it around to coat the bottom and sides of the pan. Be sure to use a pot holder when holding the tin. It will be hot enough to melt the butter.

Layer the apples over the bottom of the buttered tin then pour the flour and egg mixture over the apples carefully.

Bake for about 20 minutes until the pancake is golden brown. It will puff up while cooking. Cut into quarters and serve immediately. Add a little whipped cream topping if you wish.

Makes 4 or 6 servings, depending on how many carbs you have to spare.

Nutrition Info – 4 slices – per slice
Calories: 120 Fat: 8.1 g Net Carbs: 6.3 g Protein: 4.8 g

Nutrition Info – 6 slices – per slice

Calories: 80 Fat: 5.4 g Net Carbs: 4.2 g Protein: 3.2 g