1 tbsp. unsweetened applesauce
⅓ cup almond or hazelnut ﬂour, or a combination
⅛ tsp. baking soda
Pinch of cinnamon, optional
1 tbsp. coconut oil, for frying
Beat eggs. Add remaining ingredients. Mix well, then allow to rest and thicken for a few minutes.
Heat ½ tbsp. coconut oil. Divide half the ba]er into 3 small pancakes and add to the pan. Fry over low to medium ﬂame until the pancakes ﬂip easily. Cook the second side quickly so as not to burn. Repeat with remaining ½ tbsp. oil and batter.
Warm coconut bu]er and drizzle 1 tbsp. over warm pancakes. Serve with fresh berries and fruit of your choice for a breakfast sensation that “tastes too good to be healthy”…