Paleo Apple Pancakes (Whole30)

While Whole30 doesn't necessarily approve of baked treats like pancakes, I'm being a little more permissive this round (my 3rd) since I know what foods are and aren't triggers for me and I also need a quick, on the go option and pancakes definitely do the trick for me. I make a big batch on the weekend, portion them out in twos in baggies to keep in the fridge and grab on my way out the door in the morning. These are delicious, light and airy (thanks to the coconut flour - much lighter than its Whole30 friend almond flour) and just sweet enough thanks to the apple that you honestly don't need the sweetener in the batter unless you really want it.

Ingredients:

1 Tbls coconut oil, butter or ghee
2 cups of diced apples (about 2 medium apples)
2 tsp cinnamon
4 eggs
1 cup milk of choice (I use unsweetened canned coconut milk)
1-2 Tbls pure raw honey or sweetener of choice (optional)
1 tsp pure vanilla extract
½ cup coconut flour
½ tsp baking soda
1 tsp cinnamon
pinch of nutmeg
pinch of sea salt

Directions:

1. Melt 1 tablespoon of coconut oil over medium heat in a skillet.

2. Add in the diced apples and cinnamon. Cook until apples are soft, about 5-8 minutes

3. While apples are cooking, mix your pancake ingredients by combining eggs, milk, honey, and vanilla and then adding in coconut flour, baking soda, cinnamon, nutmeg and salt.

4. When the apples are done cooking, fold half of the apple mixture into the pancake batter and stir.

5. Pour the pancake batter onto a greased skillet turned to medium low. (Note: smaller pancakes are easiest to flip.)

6. Once bubbles appear over the top of the pancakes, it's time to flip. Flip and continue cooking for about 1 minute or until both sides are golden brown.

7. Serve with additional apples, apple sauce, syrup or enjoy on their own!