To make apple and cinnamon Paleo pancakes you’ll need:
- 1 ½ cups blanched almond flour
- 1 ½ tsp baking powder
- ¼ tsp kosher salt
- 3 large eggs, room temperature
- ¼ cup coconut milk or almond milk
- tsp coconut oil melted
- ½ tsp cinnamon plus additional for the apples
- fresh squeezed lemon juice
First prepare your fruit. Peel, core and chop two large apples. Tart crisp apples will work best. Avoid frozen fruit or very juicy apples. These will add extra moisture to batter, preventing the pancake from rising properly. Heat a small pan over medium heat and sauté apples until soft, about five minutes. While heating add a pinch of cinnamon and stir until fragrant. Add a splash of lemon juice if desired to brighten the apple flavor. Put aside.
To make pancakes first preheat griddle or cast iron pan until water sizzles when dropped on the surface. In a large bowl combine the blanched almond flour, baking powder and salt. Next separate eggs yolks from egg whites. Reserve whites in medium bowl.
In a separate bowl combine egg yolks with coconut oil, combining thoroughly. This will prevent cooked bits of egg yolk from turning up in your pancakes.
Next whisk in coconut milk, and cinnamon. Add dry mixture to egg yolk mixture gradually, whisking all the while to prevent lumps from forming. Using a clean whisk whip egg whites until light and fluffy. Gently fold the egg whites into the pancake mixture, taking care to preserve the fluffy texture. Grease griddle with a tablespoon or so of coconut oil.
Ladle a silver dollar sized batter amount onto griddle. Next add cinnamon apple pieces. After about three minutes, flip. Cook another three minutes on the following side, until golden brown. Serve topped with additional cinnamon apples.
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We love these pancakes – they are a great treat you can eat daily and still get yourself lean Please let us know your thoughts below