• 3 tbsp coconut oil, divided
  • 2 apples, peeled and chopped
  • 2 tsp cinnamon, divided
  • 3 tbsp water
  • 4 eggs
  • ½ cup canned coconut milk
  • ½ cup unsweetened apple sauce
  • 1 tbsp raw honey
  • 1 tsp vanilla extract
  • ½ cup almond flour 
  • ¼ cup arrowroot flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  1. Start by making the apple topping: Melt 1 tablespoon of the coconut oil in a nonstick pan over medium heat. Add the apple slices and 1 teaspoon of the cinnamon, stir to coat. Lower the heat, add the water, and stir for about 30 seconds. Remove from the heat and set aside
  2. Whisk the eggs, coconut milk, apple sauce, honey and vanilla extract in a large measuring cup.
  3. In a large bowl, mix the almond flour, arrowroot flour, baking soda, baking powder, and remaining teaspoon of cinnamon. Pour the wet ingredients into the dry and whisk until a smooth batter forms.
  4. Grease a large cast iron or nonstick pan with coconut oil and heat to medium. Once hot, scoop the batter ¼ cup at a time onto the pan for evenly sized pancakes. Cook for 2-3 minutes per side, or until golden brown. Cook in batches until all the pancakes are done. You may have to keep adding a little more coconut oil to keep them from sticking.
  5. Serve your pancakes topped with the warm cinnamon apples, and enjoy!