Katie’s Grain-Free Almond-Apple Pancakes
1 c. ground almonds
2-3 Tbs oil (melted coconut oil)
1/4 tsp. salt
1 tsp. baking powder
1/2 large apple or 1 small, chopped finely or food processed OR 1/3-1/2 c. applesauce
2+ tsp. cinnamon
1 tsp. vanilla
optional: add up to 3 Tbs. coconut milk or whole milk
Simply whisk all the ingredients together thoroughly. Add milk if needed for thinner batter. Cook over medium to medium-high heat in butter or coconut oil until bubbly and slightly dry on the edges, and flip once. Serve with butter and maple syrup. Leftovers will refrigerate just fine.
Makes about one dozen thick, 3″ pancakes.
These are very thick pancakes; the coconut milk does a nice job making them thinner. You can also use water, but it really dilutes the flavor.
Time-saver: Grind almonds in a batch and keep in the freezer to make breakfast prep quicker. Just be sure to stop before you reach almond butter – a fine meal is the goal, and once the nuts start swishing around and starting to stick together just slightly instead of food processing evenly, it’s time to stop.