Step 1: In a bowl, whisk the eggs with the sugar and grated lemon zest.
Step 2: Whisk with a fork, then add the milk and vegetable oil.
Step 3: Add the sifted flour and baking powder and mix with a spatula until a creamy, lump-free batter forms.
Step 4: Peel the apples, dice them, and add them to the batter. Mix well.
Step 5: Pour a few spoonfuls of batter into a non-stick pan lightly greased with vegetable oil and form a disc.
Step 6: Fry until bubbles form on the surface, then flip the pancake and cook the other side.
Step 7: Repeat the process until all the batter is used up and place the pancakes on a plate.
Step 8: Sprinkle with powdered sugar and serve the pancakes hot.
Substitute apples with pineapple or banana, or top your pancakes with fresh fruit like blueberries or currants.
For a crispy texture, add walnuts, coconut chips, or flaked almonds.
If you prefer a gluten-free version, use rice, buckwheat, or coconut flour.
For a lactose-free version, use a plant-based milk instead of cow’s milk.
Safety
Apple pancakes can be stored in an airtight container in the refrigerator for up to 2 days. The fruitless pancake can be kept in the refrigerator for 24 hours.
Enjoy!
