Apple pancakes with cinnamon and pecan. A gluten-free, grain-free, dairy-free breakfast option with fall flavors.
•Preheat oven to 150ºF, and place baking tray on middle rack.
•In a food processor with blade, blend pecans into a flour, about 30 seconds.
•Switch to shredding attachment on food processor, and shred the apples into the pecan mixture.
•Transfer apples and pecan to a large bowl, and combine with the rest of the ingredients. Mix well.
•Heat a pan over medium heat, and add 2 tsp coconut oil.
•Cook pancakes in batches, about 2 minutes per side.
•Transfer finished cakes to the tray in the oven, and continue cooking the rest of the batter.
•While cooking the pancakes, add topping ingredients to a saucepan. Cover with a lid, and turn heat to medium-low. Cook for 5-8 minutes, until the apples soften, but still retaining their shape.
•Serve pancakes, topped with apples. Obviously, maple syrup works, too :)