Clean eating pancakes

• Vegetarian
• Gluten free

• Produce

  • 1/3 cup Fruit, Fresh

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 1/4 cup Applesauce, unsweetened

• Condiments

  • 1 Maple syrup, pure

• Baking & Spices

  • 1/2 cup Almond flour
  • 1 tsp Baking powder
  • 1/3 cup Chocolate chips
  • 1 Pinch Sea salt, fine
  • 1/2 cup Tapioca flour
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1/3 cup Walnuts, raw

• Dairy

  • 1 tbsp Butter, unsalted
  • 1 Butter
  • 1 Ghee

Found on healthyseasonalrecipes.com

Description

Directions

• Whisk together the almond flour, tapioca flour, baking powder, and salt in a mixing bowl, preferably one with a spout. Add the eggs, applesauce, and vanilla and mix well to combine.
• Heat the butter in a large skillet over medium heat.
• Stir the desired add-ins, if using, into the batter.
• Pour the batter into the skillet to form 3- to 4-inch pancakes. Cook for 2 to 3 minutes, until bubbles begin to form on the top, then flip and cook for an additional 2 to 3 minutes, until the pancakes are fluffy and golden brown. Remove from the skillet, set aside, and repeat with the remaining batter.
• Serve immediately with butter and maple syrup. Store leftover pancakes in the refrigerator for up to 1 week or in the freezer for up to 6 months.

Nutrition