Ingredients

The following ingredients have 10 Servings
  • 2 eggs
  • 1 tbsp coconut oil (melted and cooled)
  • 1/2 tbsp honey
  • 1/4 cup unsweetened almond milk
  • 1/2 tsp vanilla extract
  • 1 cup almond flour (105g almond meal)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp cinnamon (optional)
  • 1 apple
  • dulce de leche or maple syrup for serving

Instruction

  • In a medium bowl, whisk together the eggs and coconut oil (note you can melt the coconut oil in the microwave in a small bowl, 20sec intervals and stir after each until melted). Add the honey, almond milk and vanilla and whisk until combined.
  • In a slightly larger bowl mix the almond flour, baking powder, salt and cinnamon (if using). Add the egg mixture and mix until well combined but try not to overmix.
  • Core the apple and cut into relatively thin circles cross-wise ie so you have rings. If you prefer, peel before you slice.
  • Warm a skillet/frying pan and add a little butter or dairy-free equivalent. Fry the apple slices on both sides until lightly browed, a couple minutes each side. Set aside once ready.
  • Meanwhile warm another skillet/frying pan or griddle and brush with a little oil. Once warm add spoonfuls (around 1 slightly heaped tablespoon per pancake) of the pancake mixture and if need be spread out a little. Let them cook a couple minutes until they start to cook around the edges and rise slightly. Carefully flip with a palette knife/spatula and cook another minute on the other side. They will need much less time on the second side. Transfer to a plate once ready, ideally covered with a cloth to keep them warm. Repeat with the remaining mixture.
  • Make stacks with the pancakes and apple slices, adding a little dulce de leche or maple syrup between each layer. Dig in and enjoy.