Gretchen gobbled these up super fast this morning!  They are perfect to make a big batch on the weekend and freeze them.  Then just pop into the toaster when you are ready to enjoy!

• 1/3 Cup Coconut flour
• 1/4 Cup Almond meal/flour
• 1/4 tsp Baking soda
• 1/4 tsp Sea salt
• 2 Tbsp Cinnamon
• 1 tsp Nutmeg
• 4 Eggs
• 1/2 c full fat Coconut milk
• 1 tsp Vanilla extract
• 1 Tbsp pure Maple syrup
• 1 Tbsp Ghee, melted (could sub grass-fed butter like Kerrygold but wouldn’t be dairy free)
• 2 medium Zestar or Pink Lady Apples, skinned and shredded
• 1/4-1/2 c Water
• Coconut oil for greasing the skillet
  

Directions

• Sift or whisk your dry ingredients in a large bowl, set aside.
• In a medium bowl combine eggs, coconut milk, vanilla, maple syrup, and melted butter and whisk thoroughly.
• Add wet ingredients to the dry and stir to combine.
• Fold in the shredded apple and stir until it is evenly distributed throughout the batter.
• Let the batter sit for 5 minutes and then add enough water for the consistency of your liking, I used a little more than 1/4c for the ones pictured.
• Heat your skillet to 300 degrees and lightly coat with coconut oil.
• Using a 1/4 Cup measure pour the batter onto the skillet (use slightly less than a full 1/4c for best results).
• Let cook for 4-6 minutes or until the bubbles on the top pop and you can easily get a spatula underneath.
• Flip and let cook for another 4-5 minutes.

Serve with maple syrup, apple butter, almond butter, a sprinkling of walnuts or pecans or by themselves!

Recipe makes ~16 pancakes