If you love apple fritters, you’re gonna love these pancakes. I found this recipe at AllRecipes.com and it’s one from Chef John. I always find his recipes to be the bomb and this one is soooo good.

The only changes I made to it were to make it low carb, so you can enjoy without feeling guilty. I admit, I might have overcooked the one pancake a little bit, but it took a bit to get the stove to the right cooking level. It needs to cook at medium high so it gets done without getting too brown. My old gas stove is a little tricky, but once I locked in the right heat, they worked beautifully. I used a Fuji apple, but any firm apple will work.

Recipe by Chef John

Adapted to Low Carb by me

Apple Fritter Pancakes

1 large egg
1 tablespoon granulated Sugar Substitute
⅛ teaspoon ground Cinnamon, or to taste
1 pinch ground Ginger
1 pinch ground Nutmeg
¼ teaspoon Salt
⅛ teaspoon Vanilla Extract
1 Apple , medium
1 teaspoon Lemon Juice
½ cup low carb All-Purpose Flour*
¼ teaspoon Baking Powder
⅛ teaspoon Baking Soda
2 tablespoons melted Butter

* I used Carb Counters All Purpose Flour but DCC Baking Mix, Carbquick, Almond Flour and Coconut Flour will also work. If using the latter two, mix with one of the other flour options for a sturdier pancake.

Peel, core, and grate the apple and set aside.

In a medium-sized bowl, add egg, sugar, cinnamon, ginger, nutmeg, kosher salt, and vanilla extract and whisk together until lightly foamy. Add the shredded apple and lemon juice and use a spatula to fold it into the sugar mixture until evenly combined.

In a small bowl, mix flour, baking powder, and baking soda to combine. Add flour to the egg mixture and stir until the flour is incorporated. The batter will be thick but can be spooned easily.

Heat the skillet over medium heat, then add the butter and let it melt. Use a tablespoon to pour the apple batter in the melted butter and let cook about 3 minutes. Check the bottom to see if it is browned. If so, use a spatula to flip the pancakes. Cook about another 3 minutes and press the top of the pancake. If it springs back, it is done. Check that it is browned on the bottom side. Cook a little longer if it is still pale.

Serve. You can sprinkle a little sugar-free confectioner’s sugar over the top or use a sugar-free syrup with them if you wish. Makes about 6 3-inch pancakes.

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. They are a close calculation and may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands of flour have different carb counts.

Hope you’ll try this recipe. Let me know what you think.