- 1 c. almonds (preferably crispy almonds)*
- 1/2 large apple or 1 small OR 1/3-1/2 c. applesauce
- 2 eggs
- 2–3 Tbs oil (melted coconut oil (use the code STEWARDSHIP for 10% off at that site!))
- 1/4 tsp. salt
- 1 tsp. baking powder
- 2+ tsp. cinnamon
- 1 tsp. vanilla extract
- optional: add up to 3 Tbs. coconut milk or whole milk
- In a food processor, grind the almonds into a fine meal, stopping before almond butter.
- Add the apple, cored, if using a whole apple and food process until finely chopped.
- Continue with all the other ingredients in any order, either in your food processor or in a mixing bowl. Mix well.
- Add 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.
- Serve with butter and maple syrup. Leftovers will refrigerate or freeze just fine and reheat in the toaster oven, as they are very sturdy pancakes.
* These are very thick pancakes; the coconut milk does a nice job making them thinner. You can also use water, but it really dilutes the flavor.
* Time-saver: Grind almonds in a batch and keep in the freezer to make breakfast prep quicker. Just be sure to stop before you reach almond butter – a fine meal is the goal, and once the nuts start swishing around and starting to stick together just slightly instead of food processing evenly, it’s time to stop.
* When you have already ground almonds, you can either chop the apples or just use applesauce, and then you don’t need to get the food processor out in the morning.
* UPDATE: a reader tried the recipe with almond meal/flour and it works great! She did not need the coconut milk or any liquid for moisture, possibly because she used applesauce instead of an apple. That makes it an even easier, quicker breakfast!
* UPDATE: another reader made a CAKE out of the same recipe! Double these amounts and pour into a glass 9″x9″ pan. Bake at 350ºF for 30 minutes or until it’s done. Tastes like coffee cake!!
* We tried it without eggs for our newly egg-allergic child (2016). I used the flax-egg substitute of 2 Tbs. flax in 6 Tbs. water, but it wasn’t really successful. The baby loved them, but they were super hard to flip and very crumbly. I might try psyllium husk next though!