Ingredients:
- 3 eggs
- 3/4 cup unsweetened almond milk
- 3 Tbsp maple syrup (divided)
- 3/4 lemon (juiced, divided)
- 1 tsp vanilla extract
- 1/2 cup coconut flour
- 1/2 cup arrowroot flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 Tbsp extra virgin olive oil
- 1 Tbsp coconut oil
- 1 apple (cored, diced)
- 1/2 tsp cinnamon
- 2 Tbsp almond flour
Preparation:
- 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.
- 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.
- Mix in baking powder, baking soda, and salt.
- Grease a large skillet with olive oil and place over medium heat. Once hot, pour pancakes in the skillet, about 3-inches wide.
- 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.
- 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.
- 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.
- Top apple pancakes with chunky apple cinnamon sauce and enjoy!