Coconut Flour Pancakes with Brown Butter-Style Caramelized Apples

Ingredients

• 3/4 cup coconut flour
• 6 eggs
• 1 cup unsweetened coconut milk
• 2 tsp baking powder
• 2 tsp vanilla extract
• 3 tbsp avocado oil
• 3 tbsp erythritol sweetener
• 2 apples
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 3 tbsp toasted pumpkin seeds(optional)

Instructions

1. 1

   Whisk eggs, coconut milk, and vanilla in a large bowl until fully combined and slightly frothy.

2. 2

   In a separate bowl, sift together coconut flour, baking powder, erythritol, and salt.

3. 3

   Fold the dry mixture into the wet ingredients and rest the batter 10 minutes so the coconut flour hydrates and thickens.

4. 4

   Meanwhile, dice the apples into small cubes. Melt 2 tbsp coconut oil in a skillet over medium heat, add apples, cinnamon, and 1 tbsp erythritol, and cook 10-12 minutes, stirring occasionally, until deeply caramelized and jammy.

5. 5

   Heat a griddle over medium-low with a thin layer of avocado oil. Pour 1/4-cup rounds of batter and cook 3-4 minutes until bubbles form and edges set, then flip carefully and cook 2-3 minutes more.

6. 6

   Keep pancakes warm in a low oven while you finish the batch.

7. 7

   Plate three pancakes per serving, spoon the caramelized apples over the top, and finish with toasted pumpkin seeds.