This is a seriously filling breakfast for mornings when you have a little extra time to prep but a long day ahead of you. Apple season is upon us, so you’ll find me eating at least one honeycrisp per day. This is a single serving, but easily doubles. Swapping the cinnamon for pumpkin pie spice blend is another variation I’ve tried and loved.
- 1 egg
- 1/4 cup gluten-free oat flour
- 2 tablespoon almond flour
- 2 tablespoon almond milk
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1 apple
- 1 tablespoon almond butter
Slice apple and begin sweating down in a frying pan or small non-stick pot. Sprinkle with a touch of cinnamon.
Whisk egg, flours, almond milk, cinnamon, vanilla, and baking powder until smooth.
Heat a frying pan on medium and lightly grease. Cook pancakes according to size you prefer. I was able to make a tower of mine according to size.
Once apples are tender and pancakes are cooked, layer the two components. Top with almond butter and extra cinnamon if desired.