Apple Cinnamon Pancakes
6
15 minutes
20 minutes
142
Breakfast, Brunch, Gluten-Free
A morning treat so decadent it could double as a dessert! Oven-baked for 20 minutes until golden brown, these mouthwatering pancakes combine the best parts of an apple pie with the hearty, savory side of a flapjack. Plus, they're gluten-free and made with our dreamy Vanilla Coconut Collagen for delicious hair, skin, and nail support.
Ingredients
- 2 scoops Primal Kitchen Vanilla Coconut Collagen Fuel
- 2 Tbsp. ghee
- 1/2 cup gluten-free flour
- 1/4 tsp. Himalayan salt
- 1/4 tsp. cinnamon
- 1/3 cup almond milk
- 3 eggs
- 1/2 cup coconut milk
- 1 Honeycrisp apple (peeled and sliced)
Directions
Preheat the oven to 425°F.
Oil a cast iron skillet with ghee and place it on the middle rack.
Sieve the dry ingredients together into a bowl to remove the clumps.
Mix the almond milk, eggs, and coconut milk in a bowl, and whisk to combine. Slowly add in the dry ingredients, stirring to combine. Peel and cut the apple into slices.
Gently take the pan out of the oven and tip it around in a circle so that all the edges swirl the ghee to coat the edges. Note: You will need thick oven gloves to do this! The pan is HOT.
Pour the pancake batter into the pan, and sprinkle apple slices on top.
Bake the mix for 20 minutes on the oven's middle rack.
Remove the pan from the oven, and top with chopped pecans, drizzles of maple syrup, and a light coating of cinnamon. Enjoy!
