Apple Pie Pancakes Recipe

Ingredients:

- 3 Eggs

- 180 milliliters Unsweetened Almond Milk

- 60 grams Maple Syrup (divided)

- 3/4 Lemon (juiced and divided)

- 5 milliliters Vanilla Extract

- 56 grams Coconut Flour

- 64 grams Arrowroot Powder

- 7 grams Baking Powder

- 1 gram Baking Soda

- 2 grams Sea Salt

- 15 milliliters Extra Virgin Olive Oil

- 15 milliliters Coconut Oil

- 1 Apple (cored and diced)

- 1 gram Cinnamon

- 14 grams Almond Flour

Directions

1. In a large bowl, whisk the eggs, almond milk, 1/3 of the maple syrup, 1/3 of the lemon juice and vanilla until combined.

2. In a separate bowl, combine the coconut flour and arrowroot flour. Add to the wet mixture about 1/4 cup at a time, whisking thoroughly.

3. Mix in baking powder, baking soda, and salt.

4. Grease a large skillet with olive oil and place over medium heat. Once hot, pour pancakes in the skillet, about 3-inches wide.

5. Once small holes begin to appear in the surface of the pancake, sprinkle a few apple chunks onto it and flip over. Cook each side approximately 3-4 minutes. Repeat until batter is finished.

6. Heat coconut oil in a small saucepan over medium heat. Add remaining apple chunks, cinnamon, the remaining 2/3 of the lemon juice and the remaining 2/3 of the maple syrup. Stir until combined.

7. Add almond flour and turn down to low-medium heat. Let simmer and stir occasionally for 3 to 5 minutes or until apple chunks are soft.

8. Top apple pancakes with chunky apple cinnamon sauce and enjoy!
   

Notes:

Use tapioca flour or cornstarch. Store pancakes in the fridge and reheat them in the toaster.