4 Servings 12 min Cook
1 Cup, ground Almonds
1/2 Cup Applesauce
2 Extra large Egg
2 Tbsp Coconut Oil
1 Tsp Salt
1 Tsp Baking Powder
2 Tsp Cinnamon
1 Tsp Vanilla Extract
3 Tsp Coconut Milk
In a food processor grind the almonds into a fine meal, stopping before almond butter.
Continue with all the other ingredients in any order, either in your food processor or in a mixing bowl.
Mix well.
Add more coconut milk if needed for thinner batter.
Cook over medium to medium-high heat in butter or coconut oil until bubbly and slightly dry on the edges, and flip once.
Note: Recommended to be served with butter and maple syrup.
Leftovers will refrigerate or freeze fine; can be reheated in the toaster oven.
