Cloud-like and utterly satisfying, topped with healthy caramelized apples sprinkled with cinnamon and coconut sugar. A paleo breakfast that will spring you into the new year, without compromising flavor.
For almond flour pancakes:
– ½ cup unsweetened applesauce
– 1 teaspoon vanilla extract
– 2 teaspoons coconut sugar maple syrup, or erythritol
– ¼ teaspoon salt
Add sliced apples to the pan. Sauté the apples, stirring occasionally, until they become tender and begin to brown around the edges, about 10-15 minutes.
Preheat a large nonstick pan to medium heat. Add 1 tablespoon of coconut oil. Scooping out the batter in ¼ cup-sized portions, form 2-3 pancakes at a time, leaving some room between them.
Let pancakes cook for about 2 minutes on one side, then flip and lower heat to low, cooking pancakes for another 1-2 minutes on the other side. Repeat until you run out of batter.
Low-carb pancakes will keep in a sealed container in the fridge for 3-4 days. Make sure you separate the pancakes from the caramelized apple topping to avoid sogginess.