Paleo Traditional Aappam
Elevate your breakfast game with this delicious **Paleo Traditional Aappam**, a grain-free twist on the beloved South Indian delicacy. Made with a wholesome blend of coconut flour and tapioca flour, this paleo-friendly version preserves the light, airy texture and crispy edges of the classic aappam while being completely gluten-free and dairy-free. Enhanced with full-fat coconut milk, eggs, and a touch of raw honey, the batter is naturally sweet and fluffy, thanks to the magic of baking soda and apple cider vinegar. Simple to prepare in just 15 minutes and ready to serve in 20, these soft-centered pancakes are perfect for pairing with coconut chutney, vegetable stew, or your favorite curry. Whether you're following a paleo diet or exploring healthier alternatives, this aromatic and satisfying aappam recipe is sure to delight your taste buds!
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Recipe Information
Ingredients
- 0.5 cups Coconut flour
- 0.5 cups Tapioca flour
- 0.75 cups Warm water
- 0.5 cups Full-fat coconut milk
- 2 Eggs
- 1 teaspoons Raw honey
- 0.5 teaspoons Salt
- 1 tablespoons Coconut oil
- 0.25 teaspoons Baking soda
- 0.5 teaspoons Apple cider vinegar
Instructions
In a mixing bowl, combine the coconut flour, tapioca flour, and salt. Stir well to ensure the flours are evenly distributed.
In a separate bowl, whisk together the eggs, warm water, and honey until smooth. Gradually add the coconut milk and mix until fully combined.
Slowly pour the wet ingredients into the dry ingredients, whisking continuously to form a smooth batter. Make sure there are no lumps.
Add the baking soda and apple cider vinegar to the batter. Stir quickly; you will notice some bubbling as the two react. This helps make the aappam light and fluffy.
Let the batter rest for about 5 minutes to allow the flours to hydrate.
Heat a seasoned aappam pan or non-stick skillet over medium heat. Lightly grease the pan using a small amount of coconut oil.
Pour a ladleful of batter into the center of the pan. Swirl the pan to spread the batter thinly across the edges while allowing it to remain slightly thicker in the center.
Cover the pan with a lid and cook the aappam for 2-3 minutes, or until the edges become crispy and the center is cooked through. No flipping is needed.
Remove the aappam carefully using a spatula and transfer it to a plate. Repeat the process with the remaining batter, greasing the pan as needed between each aappam.
Serve warm with Paleo-friendly sides such as coconut chutney, vegetable stew, or your favorite curry.
Nutrition Facts
Calories |
1042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1720 mg | 75% | |
| Total Carbohydrate | 104.9 g | 38% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 16.5 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 100 mg | 8% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 846 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
