Grain-Free Apple Almond Pancakes

Ingredients

• Almonds

  Nuts, raw

  1 cup, ground or 95g

• Applesauce

  Unsweetened, without added ascorbic acid, canned

  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, low-sodium

  1 tsp or 5g

• 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. In a food processor grind the almonds into a fine meal, stopping before almond butter.
2. Continue with all the other ingredients in any order, either in your food processor or in a mixing bowl. Mix well.
3. Add more coconut milk if needed for thinner batter.
4. Cook over medium to medium-high heat in butter or coconut oil until bubbly and slightly dry on the edges, and flip once.
5. Note: Recommended to be served with butter and maple syrup. Leftovers will refrigerate or freeze fine; can be reheated in the toaster oven.

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