Paleo Cinnamon Apple Pancakes

These Paleo Cinnamon Apple Pancakes are moist, fluffy, lightly sweetened and perfect for a healthy weekend breakfast.

These paleo cinnamon pancakes are SO fluffy! And moist. And have just the right amount of sweetness thanks to the applesauce and hint of maple syrup.

I made this healthy pancake recipe on the fly - had some leftover applesauce after testing my applesauce muffins and decided pancakes were a good idea. I wasn't even planning on putting these on the blog. But, they were so good that I decided it'd be a crime not to 😉

Why You'll Love these Cinnamon Apple Pancakes

There are so many reasons to love this paleo applesauce pancake recipe. They are:

• gluten free and grain free - applesauce pancakes made with almond flour, tapioca flour and coconut flour
• dairy free - no milk or butter
• low in sugar - paleo pancakes sweetened with applesauce
• healthy - made with wholesome, real-food ingredients
• fluffy & moist

I added a small amount of maple syrup to the batter, but you can omit it if you prefer. These would then be unsweetened cinnamon apple pancakes - even healthier!

Ingredients

This applesauce pancakes recipe is made with a few basic Paleo ingredients. Here's what you need:

• blanched almond flour
• tapioca flour
• coconut flour
• cinnamon
• baking soda
• salt
• applesauce
• eggs
• maple syrup (optional)
• vanilla extract

I do not recommend any ingredient substitutions, except that the tapioca flour may be subbed with arrowroot starch. Also, the maple syrup may be omitted or substituted with another sweetener.

I have tested this recipe with flax eggs in place the real eggs and the pancakes did not turn out. So no, I do not recommend an egg substitute.

How to Make Paleo Apple Pancakes

These paleo apple pancakes are made in one bowl, cooked on the stove top and ready to eat in less than 30 minutes.

First, whisk together the dry ingredients in a medium-sized mixing bowl.

Add in the wet ingredients and whisk until well combined.

Next, add a small amount of oil to a frying pan (I used coconut oil) and set the pan on the stove top. Preheat the pan on medium heat.

Once hot, pour ¼ cup pancake batter per pancake onto the frying pan. (I cooked 2 pancakes at a time.) Cover the pan with a lid and cook the pancakes until bubbles form on top. Remove the lid and flip the pancakes. Continue cooking until done.

More Paleo Pancake Recipes

For more healthy paleo pancake recipes, check out these reader favorites:

• Banana Cassava Pancakes
• Paleo Lemon Poppy Seed Pancakes
• Coconut Flour Pancakes

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