Denver. Denver, Colorado. Oh.my.gaaaah. After spending a few days in Denver, I can (incoherently) summarize my recent activities.
Alcohol. There are about a gazillion microbreweries in Denver (heeeeeaven!). And were I to generalize, I would say these people take their alcohol reeeeal serious.
Football. This is well-matched with the above. Where I’m from, football is localized to in-house get togethers as opposed to a mass migration to the stadium and bars. Where I’m from, there is less football-induced yelling, less cursing, more appetizers. I did my first-ever tailgating at the Broncos game yesterday (Peyton f’in Manning, woop woop! Who. am. I?). I like Denver football culture.
Dogs. I have been petting, squeezing, and cuddling a lot of dogs. Dogs are everywhere. And I love it. It makes me want a dog. Dog-friendliness = Denver. Denver loves dogs.
Food. I can’t talk about Denver without talking about Chipotle. I have felt actual resentment towards my blog because Chipotle burritos are a very attractive lifestyle. A state of being. Don’t tell The Roasted Root I said that. There is also other food in Denver besides Chipotle. Truth.
Insane (by my standard) workouts. As everything in life needs to be in balance, I have learned Denver folk are – in general – fit. They’re iron men and ultra marathoners and crossfitters – the energy level is baffling. Once upon a December, I was a crossfitter, so I have rekindled a small crossfitting flame in my friend’s crossfitted out garage. I’m sore everywhere. I also took my first Bar class (there are yoga, pilates, and bar studios on every corner, it’s gloooorious!!). SO sore!
Walking. Walking Everywhere. I am a HUGE fan of using my own two feet to get from place to place. Where I live, this is much less possible than it is in Denver. My friend’s neighborhood has everything we need for a wonderful time, so we have been walking everywhere. I don’t think I know how to drive anymore.
To summarize, the Denver culture is a fun’un. I travel back home tomorrow. Denver, you will be missed.
And now for the pancakes.
This is the perfect fall pancake. Can we buzz word it out for a minute? Let’s buzz word it out. These pancakes are. . . Gluten free. Grain free. Paleo Friendly. Low glycemic. Refined sugar free. Made of coconut flour. Buzz word. They have. . .caramelized apples on top!
These grain-free, refined sugar-free pancakes are all things autumn, cozy, and warm, plus, they’re great for your body. And they’re paleo-friendly!
I posted Fluffy Apple Walnut Pancakes about a year ago, but felt everyone could use a good reminder from time to time. When I made these pancakes the second time around, I changed very little about the recipe (learning your blast-from-the-past recipes still work is a waaaaahooo moment), but I did make the instructions much easier to follow/understand.
Onward and upward, my friends. I’m going to go walk the dog, do some burpees, drink some beer, watch some football, eat chipotle, and repeat the process until I’m on a plane tomorrow evening.
For the pancakes:
- 3 eggs, lightly beaten
- 1/3 cup full-fat canned coconut milk*
- ½ teaspoon pure vanilla extract
- 1 tablespoon coconut oil, or grapeseed oil
- 1 tablespoon pure maple syrup, optional
- ¼ cup coconut flour
- ¼ teaspoon baking soda, not level)
- ½ teaspoon ground cinnamon
- 2 tablespoons walnuts, chopped
For the apple topping:
- 2 honey crisp apples, peeled, cored and chopped
- ½ cup water, divided
- ¼ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 2 tablespoons pure maple syrup
To Prepare the Apple Topping:
- Add the chopped apples and about 2 tablespoons of the water to a small pot and heat to medium.
- Cover the pot and bring it to a full boil, stirring occasionally.
- As the water evaporates, add more, 1 to 2 tablespoons at a time, until apples are softened (yet still slightly al dente). This process should take about 30 to 40 minutes.
- Add the maple syrup, cinnamon, and ginger and stir well. Set aside on low heat until ready to serve.
To Prepare the Pancakes:
- In a mixing bowl, whisk together the eggs, coconut milk, vanilla extract and oil.
- In a separate bowl, mix together the remaining dry ingredients.
- Add the dry ingredients to the bowl with the wet and stir well until all of the clumps are out (coconut flour has a tendency to be chunky, so just keep mixing until a smooth batter forms.)
- Heat a skillet or pancake griddle to medium-low heat.
- Add enough oil to coat the surface.
- Once the skillet is all the way hot, measure out about ¼ cup of the pancake batter and pour it on the skillet.
- Allow pancake to cook until sides are firmed up, and middle begins firming up too, about 6 to 8 minutes (no joke!).
- Carefully flip the pancake and cook another 2 to 4 minutes, until pancake is cooked all the way through.
- Repeat with remaining batter.
- Serve pancakes with apple topping.
*You can also use unsweetened almond milk
Nutrition InformationYield 6 Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g