PALEO APPLE CINNAMON PANCAKES

1.	Whisk all of the dry ingredients together in a bowl.
2.	In a separate bowl, whisk all of the wet ingredients. Then, add the wet ingredients to the dry and mix until well combined.
3.	Heat a skillet or griddle on medium-high heat and coat with ghee, butter or coconut oil.
4.	Spoon the batter onto the skillet, keeping your pancakes approximately 3-4 inches in diameter. Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes.
5.	While the pancakes are cooking, make the apple topping in a small saucepan over medium heat. Add the chopped apples, butter or ghee, maple syrup, and cinnamon to the pot and let it simmer 10-12 minutes, or until the apples are soft.
6.	Serve immediately with the apple topping poured over the pancakes.

	1/2 cup almond flour
	1/3 cup tapioca flour
	1/3 cup coconut flour
	1/2 teaspoon baking soda
	1 tablespoon ground cinnamon
	1/4 teaspoon salt
	4 large eggs
	1/2 cup almond milk, or any dairy-free milk
	1/2 cup apple sauce
	1 tablespoon honey, or maple syrup
	1 teaspoon apple cider vinegar
	1 teaspoon vanilla extract
	1 tablespoon ghee, butter, or coconut oil to coast skillet
	2 apples, peeled, cored, and finely chopped
	1/4 cup maple syrup, or more as desired
	2 tablespoons butter
	1 teaspoon cinnamon