3 lbs of organic apples, peeled, cored and sliced
1 ½ cup water
3 cups coconut palm sugar ¾ tsp cinnamon
¼ tsp ground cloves
1 1/3 cup gluten-free all-purpose flour
1 tbsp monk fruit sweetener
1 tsp baking powder
½ tsp baking soda
¼ tsp cinnamon
1/8 tsp Himalayan salt
½ tsp vanilla extract
2 tbsp ghee, melted
Apple Jam – In a large sauce pan over medium heat, combine the apples and water and bring to a boil. Reduce heat and let apples simmer until soft, 20-30min. Carefully transfer the cooked apples to a blender and puree. Add pureed apples, sugar, cinnamon and cloves to a clean sauce pan over medium heat and bring to a boil stirring consistently until the mix thickens. Remove from heat and let cool.
Gluten-Free Pancakes – In a large mixing bowl combine flour, monk fruit sweetener, baking powder, baking soda, cinnamon and salt. In another mixing bowl combine vanilla extract, melted ghee and eggs. Add the dry ingredients to the wet ingredients and mix using an electric mixer. Pour small amounts of batter onto a greased skillet over medium heat. Cook 2-3 minutes on each side or until golden brown. Repeat steps with remaining batter. Spread a generous amount of apple jam onto the pancakes and top with fresh apple slices and cinnamon (optional). Serve and enjoy!