These ultra-moist and nourishing pancakes have all the sweet comforts of traditional pancakes, and they provide an extra protein boost for the morning.
Makes approximately 12 small pancakes
Total Time: 30 min
1 apple, washed, peeled, cored and grated
¼ cup melted coconut oil or butter (melt over stove top or microwave in 10 second increments). * Reserve an extra 2 T oil for frying
¼ cup milk (dairy or vegan alternative both fine)
¼ cup maple syrup
1 tsp cinnamon
½ cup almond flour or almond meal
¼ cup coconut flour
¼ cup tapioca flour
1 tsp baking powder
1 tsp xanthan gum
¼ tsp salt
Scramble 4 eggs in a medium-sized (2 QT bowl). Add all but dry ingredients to the eggs and whisk together. Combine dry ingredients in a separate medium-sized bowl and then add to wet ingredients. Stir until well blended. Batter will appear thicker than normal pancake batter. Allow to sit for 5 minutes. Heat 1-2 tsp coconut oil or butter in a frying pan over medium-low heat. Stir batter once before frying up three small 3-inch diameter pancakes over medium heat. Flip pancakes in 3 minutes, or when bubbles start to form within batter, and bottoms appear golden brown . Cook pancakes thoroughly. They should be lofty and have a bounce to the touch. Repeat for 4 batches. Makes approximately 12 pancakes. Enjoy with a generous amount of maple syrup!