Ingredients
FOR THE PANCAKES:
- ½ cup coconut flour
- ¼ cup tapioca
- 3 eggs
- 3 tbsp maple syrup
- ½ cup apple sauce
- ¾ cup full fat coconut milk
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- pinch sea salt
- coconut oil for the pan
FOR THE TOPPINGS:
- ½ bag Sejoyia Salted Caramel Coco Roons, crush
- 1 nectarine
- 1 tsp coconut oil
- ½ tsp cinnamon
Instructions
For the pancakes:
- In a blender, add the eggs, maple syrup, apple sauce, and coconut milk.
- Blend for 30 seconds or until smooth.
- Next, add the dry ingredients: coconut flour, tapioca flour, baking soda, baking powder, and sea salt.
- Blend for another 30 seconds or until smooth.
- Pour contents into a medium size bowl.
- Coat a non-stick pan or cast iron skillet generously with coconut oil (or oil of choice).
- Place pan over low/medium heat.
- Spoon 3-4 tablespoons of pancake batter into the pan to form one pancake. The pancakes should be about 4 inches each.
- Let cook over low/medium heat for about 3-4 minutes, and then flip to the other side. Note, these pancakes will NOT bubble up, indicating time to flip over, so you need to watch them.
- Repeat process until all of the batter is used!
For the topping:
- Add coconut oil to the same pan as you used for the pancakes (you might need to wipe it clean first).
- Add sliced nectarines and cinnamon.
- Stir over the next five minutes, until the nectarines have softened.
- Remove from heat and build your pancake stack.
- Layer the pancakes, and top with nectarines and the Sejoyia Salted Caramel Coco Thins. Sure, you can also add some maple syrup if you'd like, but it doesn't even need it!Enjoy!XO
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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