ADD-IN
- 1 Granny Smith apple, peeled, cored, and cut into ¼-inch slices
- Cinnamon for sprinkling
- ½ cup almond flour
- 2 TBSP coconut flour, sifted
- ½ tsp baking soda
- Pinch of sea salt
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- 3 eggs
- 2 tsp pure vanilla extract
- ¼ cup coconut milk
- Coconut oil for the griddle
Prep Day:
- Sprinkle the apple slices with a little cinnamon on both sides.
- In a medium-sized bowl, combine the dry ingredients.
- Add the wet ingredients to the dry ingredients, and blend with a hand mixer or whisk until fully combined and smooth.
- Heat a griddle to medium-high. Coat the griddle with coconut oil.
- Place some of the apple rings, evenly spaced about 3-inches apart, on the hot griddle. Cook for about 1 minute or until lightly browned.
- Flip the apple slices over, and pour ¼ cup of the pancake batter over the apple rings. Start pouring in the center of the apple rings, and let the batter spread evenly over the edges.
- Cook the pancakes until the edges are set and the batter has bubbles.
- Flip each pancake carefully, and cook for another 1-2 minutes or until cooked through.
- Transfer the pancakes to wire racks and let cool completely.
- Freeze the cooled pancakes in a freezer-safe container or zip-top bag until needed.
- Thaw the frozen pancakes at room temperature for 30 minutes. You can also thaw them in the microwave in 15-second increments, just until softened.
- Heat the thawed pancakes in the microwave or toaster oven until heated through, and serve.