Almond Flour Cinnamon Pancakes Recipes

Steps:

• Prepare pancakes: combine almond flour, eggs, milk, coconut flour, sugar, cinnamon, and baking powder in the bowl of an electric blender. Blend until fully combined and batter is thick. Set aside to rest for 5 to 10 minutes. If it gets too thick, add more milk.
• Grease a pan with oil and preheat over medium-low heat. Pour spoonfuls of batter on the hot pan. Cover the pan and cook until bubbles form on the edges of the batter, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
• Prepare your glaze by mixing melted coconut butter and cinnamon together. Thin out with milk and drizzle on top of pancakes.

Steps:

• Preheat the oven to 250 degrees F.
• Whisk the flour, baking powder, cinnamon and salt together in a medium bowl.
• Whisk the milk, sugar, vanilla and eggs together in a large bowl until the sugar dissolves. Melt 2 tablespoons of the butter in a medium nonstick or cast-iron skillet over medium heat. Let cool slightly, then whisk the butter into the egg mixture; reserve the skillet for cooking the pancakes. Whisk the flour mixture into the milk mixture until combined with a few lumps. Grate the apple on the large holes of a box grater and stir into the batter.
• Melt 1 tablespoon of the remaining butter in the reserved skillet over medium heat. Drop 2 tablespoons of batter per pancake into the hot skillet. Cook until the surface of the batter forms bubbles and the edges are set, about 3 minutes. Flip the pancakes and continue to cook until puffed in the center, about 1 minute more. Transfer to a baking sheet and put in the oven to keep warm while making the rest of the pancakes. Cook the remaining batter, adding the remaining 1 tablespoon of butter as needed.
• Serve the pancakes with butter and maple syrup or honey.