Treat yourself to a delicious morning breakfast with apple cinnamon primal pancakes, made with Primal Kitchen® Vanilla Coconut Collagen Fuel and drizzled with maple syrup. A mouthwatering combination of Bob's Red Mill Gluten-Free flour, almond milk, ghee, and Himalayan sea salt make for a top-notch ingredient list, and this dish does not disappoint.
Whether you're brunching with friends or celebrating a relaxing weekend at home, whip up this simple and easy recipe in just over thirty minutes, and sit down to thick and sugary slices full of real food goodness.
Apple Cinnamon Primal Pancakes
Time: 35 min
- 2 scoops Primal Kitchen Vanilla Coconut Collagen Fuel
- 2 Tbsp ghee
- 1/2 cup Bob’s Red Mill Gluten-Free Flour
- 1/4 tsp himalayan salt
- 1/3 cup almond milk
- 3 eggs
- 1/2 cup coconut milk
1 honey crisp apple (peeled and sliced)
Preheat the oven to 425 degrees.
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 together in a bowl, and whisk to combine. Slowly add in the dry ingredients, stirring to combine.
Peel and cut the apple into slices.
Once the oven reaches temperature, 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.
Immediately after this is done, 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.