The addition of apples can add a sweet and tart flavor and the almonds make these pancakes nutritious and nourishing.
Makes 16 three-inch pancake
1½ cups unbleached white flour
½ teaspoon salt
2 tablespoons arrowroot
1⅓ tablespoons organic sugar
2 teaspoons ground almonds
⅛ teaspoon ground cinnamon
2 tablespoons melted ghee or butter
1½ cups non-dairy milk
3 of your favorite apples
In a mixing bowl, combine the dry ingredients. Add butter and non-dairy milk and mix into a smooth, thick batter with a mixer or a whisk.
Peel and core apples and grate on a medium-size grater. Stir grated apples into the batter.
Place a skillet on medium heat. Lightly coat with butter. Pour ⅓ cup of batter onto the skillet. Make 3 or 4 pancakes at a time, depending on the size of your skillet.
When the sides of the pancakes start to turn hard, flip them over with a spatula. Cook both sides to a golden brown.