Grain-Free Apple Almond Pancakes

Ingredients

• Almonds

  Nuts, raw

  1 cup, ground or 95g

• Applesauce

  Canned, unsweetened, with added ascorbic acid

  ½ cup or 122g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Coconut oil

  2 tbsp or 27g

• Salt

  Table

  1 tsp or 6g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tbsp or 14g

• Cinnamon

  Spices, ground

  2 tsp or 5g

• Vanilla extract

  1 tsp or 4g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  3 tsp or 14g

Directions

1. Grind almonds in a food processor into a fine meal, stopping before it turns into almond butter.
2. Add applesauce, eggs, coconut oil, salt, baking powder, cinnamon, vanilla extract, and coconut milk to the food processor or a mixing bowl. Mix well.
3. Adjust batter consistency with additional coconut milk if needed.
4. Cook pancakes over medium to medium-high heat in butter or coconut oil until edges are slightly dry and bubbles form on top, then flip once.
5. Serve with butter and maple syrup. Store leftovers in the fridge or freezer and reheat in a toaster oven.

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