Apple Pumpkin Latkes
You see that yummy ad right up there? Yeah, cookies are off limits right now but if you weren’t crazypants like we are and did a no-sugar through the holiday thing, you can go check them all out. But don’t tell me how awesome they are, because I’ll cutchoo.
The only sugar we’re allowed to have (and only because we CrossFit) is one serving of a green apple and one serving of an approved starch (sweet potato, butternut squash, pumpkin) per day. Which basically means I almost tackled my kids for their hot cocoa the other night when we were downtown for a Christmas Walk.
Well as you can imagine, eggs and bacon for breakfast – while delicious – gets tired pretty quickly. I still love them but I also like to change things up a bit so last Sunday morning when I had some extra time, I tried these out. They have no added sweetener other than the apple itself and I ate them with some coconut butter and they were filling, delicious, and most importantly, something different.
They do come out flat and you need patience to cook these. Keep the heat on low and don’t flip until the one side is completely brown and firm.
They have literally five ingredients and you can spice them up however you want. I used cinnamon and cardamom but you can also use nutmeg, ginger, whatever you’re in the mood for!
Recipe: Apple Pumpkin Breakfast Latkes (Whole 30 and 21 DSD approved)
- 2 medium granny smith apples, peeled and shredded
- 1/2 cup canned pumpkin
- 1 tsp. cinnamon
- 1/4 tsp cardamom (optional)
- 2 eggs
- Shred your apples with a box grater and squeeze out any extra moisture.
- In a large bowl, stir in remaining ingredients.
- Drop the batter on a buttered skillet on low and spread to form a pancake shape.
- Cook low, about 3-5 minutes on each side before flipping. These will be flat.
- Sprinkle with extra cinnamon and serve with coconut whipped cream or almond butter.