Created in partnership with Chef’s Roll and Chef Joshua Ingraham.
Ingredients
Potato Pancake
1 cup frozen potato barrels
2 eggs
1 tsp vanilla extract
1/2 tsp cinnamon
1 tbsp maple syrup
Dusting of Coconut flour in batter if needed to bind
Apple Butter
2 Honey Crisp Apples
1 tsp cinnamon
1 tsp Salt
Coconut Cream
1 Can of Coconut Cream
Preparation
Potato Pancake
Blend together in robo coupe until combined.
Pan sear the pancakes
Apple Butter
Peel two apples and slice
Toss with a teaspoon of cinnamon/salt and roast until browned
Remove and blend in robo coupe until thick apple paste is made
Coconut Cream
Remove cream from the coconut milk can, reserve coconut milk for later use (the amount depends on how much cream is in the top of the can. Cream will whip naturally without anything added).
Whip the coconut cream in a mixer until fluffy like whipped cream
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