I’m not going to lie: I actually ate these for dinner. But they’re versatile enough to be perfect for breakfast, lunch, or dinner. Almond meal is super versatile, but it works beautifully in pancakes for a dense but delicious cake. For best results, use chunky apple sauce so you get nice pieces of real apple in the finished product.
You’ll need (makes 4-6 pancakes):
~3/4 C almond meal (Trader Joe’s sells it inexpensively)
~1/2 C chunky apple sauce
1 tsp baking powder
1 Tbsp melted butter (plus a bit more for cooking)
cinnamon, nutmeg, and vanilla to taste
Combine almond meal, apple sauce, butter, and eggs until you get a pancake consistency. You may need to add more almond meal, apple sauce, or even milk to get the right consistency. Remember that it will be lumpy if you’re using chunky apple sauce. Also remember that you can’t really mess it up, I promise. It should end up looking somewhat like this
Add the baking soda and spices. I used a drop or two of vanilla and was pretty liberal with the cinnamon. You can also add a dash of salt if that’s your thing.
Melt more butter in a pan and cook pancakes until a few small bubbles appear. Flip, then cook for another minute or two.
Serve with more apple sauce (warmed in the microwave), syrup, or a drizzle of honey.
I’m weird and like my pancakes pretty dry, so I just drizzled these with the smallest amount of honey. I think they’d be awesome with a dollop of warm applesauce and/or Greek yogurt.