These paleo apple cinnamon pancakes are autumn’s most scrumptious breakfast treat. They’re light, fluffy, and filled with apple sauce and fresh cinnamon. Top them off with my homemade maple apple cinnamon topping for a sweet crunch in every bite.
For those who don’t know, my paleo pancakes have been a hit since Downshiftology began. I had gone on a wild hunt for the perfect gluten-free, grain-free, and dairy-free pancake recipe, but nothing satisfied me. So I made my own.
Made from my famous trio of almond flour, tapioca flour and coconut flour, these pancakes are light, fluffy, and taste like any classic pancake recipe. In fact, most will never know they’re not traditional pancakes.
Ingredients
Dry Ingredients1/2 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
Wet Ingredients4 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
Apple Topping2 apples, peeled, cored, and finely chopped
1/4 cup maple syrup, or more as desired
2 tablespoons butter
1 teaspoon cinnamon
Method
* Whisk all of the dry ingredients together in a bowl.In a separate bowl, whisk all of the wet ingredients.
* Then, add the wet ingredients to the dry and mix until well combined.
* Heat a skillet or griddle on medium-high heat and coat with ghee, butter or coconut oil.
* 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.
* 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.
* Serve immediately with the apple topping poured over the pancakes.