Apple season ranges from August through November, making them a staple ingredient in many fall dishes. This recipe is my fall variation of the grain-free (plantain) pancakes I posted back in April. The apples and cinnamon make this the perfect breakfast comfort food on a chilly autumn morning.
1 ripe plantain, peeled and roughly chopped
1 large or 2 small tart apples, peeled and cored
2 eggs, organic/free range
½ tsp cinnamon
2 Tbsp. coconut oil, more for frying
Combine all ingredients, except the apples, in a blender and blend until smooth. Grate the apples and fold into the batter. Fry on both sides in coconut oil until golden brown.