Apple Pancakes

By Lulubelle

adapted from Gluten-Free Gourmet

Ingredients

• 2 apple, peeled, cored, and coarsely grated
• 4 eggs
• 2 tsp ground cinnamon
• Butter or coconut oil

Preparation

Step 1

1 - Using your hands, squeeze the grated to get most of the juice out. (Save the apple juice in the refrigerator for a tasty beverage.)

2- In a large mixing bowl, beat the eggs. Add the apple and cinnamon and stir to combine.

3- Place your skillet (cast iron rocks!) over medium heat. Grease it generously with either butter or coconut oil.

4- Pour about 2/3 cup of the mixture into the heated pan. Using a wooden spoon or heat-proof spatula, gently smooth the batter to the sides.

5- When the pancake is nicely browned on the bottom, but still wet on the top, flip it over to cook the other side. To flip, slide the pancake onto a plate with the wet side up. Place the plate over the skillet and quickly invert it.

6- Cook the second side until done and slide it onto a serving plate.

7- Top with your favorite toppings. I used yogurt and blueberries. Other choices include: warmed honey, jam, peanut butter, caramel sauce, or, for the purists, butter and maple syrup.