These Gluten-Free German Apfelringe (Apple Pancake Rings) have become one of our girls’ favorite breakfasts! Growing up in Germany, anything in the pancake realm was never part of breakfast for us – it was lunch. Mornings were all about breads, jam, cold cuts, cheese, eggs, etc. Sweet dishes came later in the day, and Apfelringe were a special treat for my older sister and I. My mom did not make them often, but when she did, we devoured them, especially dusted with cinnamon sugar.
German-style pancakes aren’t thick and fluffy; they are thinner, almost like a cross between a crepe and an American pancake and the batter for these Apfelringe is similar. My version is gluten- and dairy-free and I love serving them with apple sauce and a sprinkle of cinnamon or chia jam, like my cranberry chia jam with orange and ginger. When you make these, you will be surprised how far a small amount of batter goes, thanks to the apple slices. I like to leave the skins on the apple rings and recommend doing so, as long as you use organic apples, since the skin is rich in nutrients like quercetin, a powerful antioxidant. A bit of ginger and cinnamon add gentle warmth and extra nourishment. I rely on a single gluten-free flour here: sorghum.
These Apfelringe are quick, comforting and a fun change of pace from traditional pancakes. They’re wonderful during the holiday season or anytime you’re craving something cozy and a little nostalgic.
Sorghum Flour
Sorghum flour is a mild, slightly sweet gluten-free flour made from the whole sorghum grain, an ancient cereal grain. It adds a neutral, slightly nutty flavor to gluten-free baked goods and it is available in most grocery stores. It is high in fiber, protein, and antioxidants.
Step by Step Instructions for Gluten-Free German Apfelringe
Gather all ingredients: Sorghum flour, arrowroot starch, baking powder, fine sea salt, ground ginger, ground cinnamon, egg, milk of choice, maple syrup, apple cider vinegar, coconut oil, apples.
Whisk together the dry ingredients.
Whisk together the wet ingredients.
Add the wet ingredients to the dry ingredients....
...and whisk until a smooth batter forms.
Core and slice the apples into rings.
Dip the rings into the batter.
Add the rings to a hot skillet.
Cook until golden and lightly puffed.
Gluten-Free German Apfelringe (Apple Pancake Rings)
These gluten-free German Apfelringe are thin, tender apple pancake rings made with sorghum flour and a touch of cinnamon and ginger. They can be made dairy-free, are quick to make, naturally sweet, and perfect for a cozy breakfast or snack - serve with your favorite topping, such as applesauce, jam, or coconut yogurt.
4
servings10
minutes20
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Ingredients
- Dry Ingredients
1/2 cup +1 Tbsp sorghum flour
2 tsp arrowroot starch
1/4 tsp baking powder
1/4 tsp fine sea salt
1/4 tsp ground ginger
1/2 tsp ground cinnamon
- Wet Ingredients
1 egg
1/2 cup milk of choice (I like using homemade nut milk)
1 Tbsp maple syrup
1 tsp apple cider vinegar
1 Tbsp +1 tsp melted coconut oil (more for cooking)
- Apples (for coating in batter)
2 medium apples
Directions
- In a medium bowl, whisk together all the dry ingredients
- In another medium bowl, whisk together the wet ingredients.
- Add the dry ingredients into the wet ingredients and whisk until the batter is smooth. Allow batter to rest for 5 minutes.*
- Heat a skillet (I like cast iron or enameled cast iron) over medium heat and add a little bit of coconut or avocado oil to lightly coat the pan.
- Core the apples using an apple corer (or slice them horizontally and remove the core with a small knife or round cookie cutter). Slice into ¼-inch rings. Dip the rings into the batter, let the excess drip off and then place into your hot pan. Cook for about 2 minutes per side or until golden and lightly puffed.**
- Serve with your favorite pancake toppings – I like cranberry chia jam, apple sauce and cinnamon, or even a dollop of coconut yogurt.
Notes
- *The batter is intentionally thin, so it lightly coats the apple rings easily. If it seems too thick, whisk in a teaspoon or two of milk; if too thin, add a little more sorghum flour.
- **Heat your skillet over medium heat before adding the batter. A properly heated pan prevents sticking and ensures the apple rings cook evenly and turn golden.
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