Apple Pancake Fritters

I went over to my friend, Shane's, house again (from @sfeatsinsf) for a sweet Rosh Hashanah moment in the kitchen. We wanted to honor the apples and honey tradition with these Apple Pancake Fritters but did it a bit different and brought in the sweetness of date sugar and date syrup instead of honey. We riffed off Kale Junkie's apple pancake dipper recipe with our own gluten-free and refined sugar-free pancake recipe and added some cinnamon to the batter. Were they as pretty as Kale Junkie's? No, they were not. Did we have a great time making them? Yes, we did. These tasted glorious and are perfect for Rosh Hashanah - or frankly any moment you want to steep in the autumn vibes. Shana Tovah!

Ingredients

2-3 large crisp apples like Honey Crisp

1 1/2 cup super fine almond flour

1/2 cup Just Date Organic Date Sugar

1/4 cup tapioca flour or tapioca starch

1 1/4 tsp baking powder

2 eggs

Scant 3/4 cup cashew milk or whole milk

2 tbsp Miyoko’s vegan butter or regular butter

1 tbsp cinnamon

Just Date Syrup for drizzling

Butter for the griddle

Cinnamon sugar

2 tbsp Organic Date Sugar

1 tsp cinnamon

Core and slice the apples into 1/4 inch rounds so they look like donuts. Mix the pancake batter until combined. On a low heat griddle use butter and wait for it to brown slightly. Dip the apple slices in the pancake batter and place on griddle and fry on low until golden brown - then flip and fry again. We loved the brown butter taste in ours, so we recommend either real butter or vegan butter with a good buttery taste.

Remove from pan and sprinkle cinnamon sugar on the fritters. Dip in date syrup and enjoy!