Ukrainian Apple Oladi
Growing up as a child of former USSR immigrants I have these for breakfast or as a snack regularly.
In the Russian language Oladi means Pancake and I used to have a version of these whenever I went to my grandmothers house on the weekend.
Traditionally Oladi are made with whole wheat flour and kefir both of which are highly inflammatory for those of us with gut health or autoimmune issues. To make them allergen friendly and paleo I used coconut milk to replace the kefir and cassava flour instead of whole wheat.
These are paleo, grain free and sugar free. The perfect little gut healing, anti-inflammatory & autoimmune friendly delicious little pancakes that the entire family will love!
INGREDIENTS USED:
Apple: apples are traditionally used to make an apple Oladi pancake.
Cassava Flour: Cassava is native to Brazil and South America. It’s similar in shape to a sweet potato but is longer and brown on the outside. Inside the flesh is white. Like sweet potatoes and yams, cassava is also a tuber that is often made into a flour or is eaten on it’s own just like a potato. This root vegetable can be use as a substitute for many potato based recipes. It’s flour may also act as a 1:1 flour replace in some recipes as well.
Eggs: If you are allergic to eggs, I usually recommend a gelatin egg as a replacement but in this case I do not recommend that. If you cannot tolerate eggs I would add in a 1/4 to 1/2 cup of starchy mashed root veggies such as sweet potato mash or pumpkin to see if will hold together that way.
Coconut milk: I use a lot of coconut products. If you are allergic to coconut, I recommend trying almond or cashew milk. Alternatively, you may try making your own nut milk using tigernut flour or making some banana milk with banana and some water.
UKRAINIAN APPLE OLADI:
Ingredients:
1 apple, peeled and grated 289g
2 eggs
3/4 cup cassava flour
1 cup full fat coconut milk
1/2 tsp baking soda
Cinnamon to taste
Pinch of salt
Avocado or coconut oil for cooking
Preparations:
Peel your apple first. Then dice and grate it into a large bowl.
Crack in two eggs followed by the coconut milk. Stir it together well.
Then add the baking soda, salt and cinnamon and stir again until well incorporated.
Oil a skillet and allow the pan to heat up for a few minutes until a splash of water bounces off of it. I like to use an ice cream scoop to achieve equal sized pancakes. Cook the pancakes for three to five minutes on one side. Flip and repeat on the other side.
Serve immediately or store in the fridge until you are ready to consume.