1 ½ cups almond milk
½ cup soft silken tofu
1/3 cup coconut oil
1 ½ cups rice flour
1 teaspoon sea salt
1 teaspoon cinnamon
2 large cooking apples
3 – 4 tablespoons pecan nuts, chopped coarsely
Peel, core and quarter the apples. Place the almond milk, coconut oil, rice flour, salt and apples in a blender. Blend until all the ingredients are well blended and the apples are chopped well. Fold in the nuts.
Heat a large frying pan, and fry ¼ cup of the dough at a time, using a little coconut oil to prevent sticking. Once bubbles appear on the surface, flip the pancake. Fry the second side until lightly browned.
Serve immediately with fresh fruit for a delicious snack.