Ingredients: 

• 1 cup almond flour

• 1 cup flour

• 1 Tbsp baking powder

• ½ cup yogurt

• 1 cup buttermilk

• 4 Tbsp butter

• 1 cup applesauce

• 1 egg

 

Directions: 

1. In a large bowl, combine all ingredients and mix well. 

2. In a non-stick pan cook pancakes over medium heat. No extra butter or oil is needed if using a non-stick pan. If not, then add a little extra butter in your pan. Using a ¼ cup measuring cup, scoop out batter and pour onto hot pan. Wait until you see small bubbles starting to form on the top of the pancake and then flip and cook on the other side. Each pancake should be cooked for about 3-5 minutes on each side. 

3. Cut open your first pancake to make sure it is cooked through. If not, increase your cooking time on each side. 

4. Repeat until all pancakes are cooked. You should get about 10-12 pancakes. You can pre-make these pancakes and then freeze them up to 3 months and defrost as needed. Or keep in the fridge for up to 3 days.

 

Optional Orange Syrup: 

 

Ingredients: 

• 1/2 cup orange juice

• 1 Tsp corn starch

 

Directions: 

1. In a small saucepan, whisk orange juice and cornstarch. 

2. Simmer over medium-low heat until syrup has thickened and reduced (about 10 minutes)

3. Let cool and serve over pancakes

 

You can do this recipe with any freshly squeezed fruit of your choice. If you choose a fruit with seeds or skins (like strawberries or blueberries) make sure to strain your juice first before you start.