Ingredients:
2 cups of almond flour
1 scoop of vanilla whey protein
1 teaspoon baking powder
1/4 cup of raw almond butter
1 medium gala apple diced into fine pieces
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground clove
1/2 cup of unsweetened almond milk
1/2 coconut creamer or raw half and half
1 large egg
1 tablespoon grass-fed unsalted butter, melted
1 teaspoon vanilla extract
Grade B Maple Syrup to taste
Directions:
In a medium bowl, whisk together the dry ingredients and set aside.
In a small bowl mix in the egg, vanilla, creamer, and almond milk whisk and then add wet ingredients to the dry and stir until the batter is mixed.
Next add the almond butter and apples and fold into the batter until the apples and almond butter are evenly distributed through batter.
Preheat your skillet over medium heat and pour in 1 1/2 teaspoons of coconut oil.
Using a 1/4-cup measure, scoop batter onto warm skillet. Cook for 2 to 4 minutes until small bubbles form on the surface of the pancakes, and then flip.
Reduce the heat to medium-low and cook on the opposite side for about 1 minute, or until golden brown.
Repeat the process with the remaining batter, adding more coconut oil to the skillet before each new batch.
Enjoy!
Fit Chic