These paleo cinnamon apple pancakes are fluffy and tender with a mildly sweet cinnamon apple flavor. They're made with almond flour and applesauce and lightly sweetened with maple syrup. This pancake recipe is paleo, gluten free and dairy free.
I made these cinnamon apple pancakes on the fly - I 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!
These pancakes are fluffy and moist and have just the right amount of sweetness thanks to the applesauce and a hint of maple syrup. They're made with a blend of grain free flours and flavored with cinnamon and vanilla.
Why You'll Love these Cinnamon Apple Pancakes
- gluten free and grain free - made with almond flour, tapioca starch and coconut flour
- dairy free - no milk or butter
- low in sugar - sweetened with applesauce and a little (optional) maple syrup
- healthy - made with simple, wholesome ingredients you can feel good about
- fluffy & moist - the perfect pancake texture
Ingredients
This applesauce pancakes recipe is made with a few basic Paleo ingredients. Here's what you need:
- blanched almond flour - gives these pancakes a sweeter, nutty flavor. If you can't consume nuts, then swap the almond flour for tigernut flour.
- tapioca starch - for texture purposes. The best swaps are arrowroot starch or potato starch.
- coconut flour - also needed for texture purposes. There isn't a swap for coconut flour.
- cinnamon - optional for flavor
- baking soda - to make the pancakes fluffy
- salt - enhances the flavors
- applesauce - I used plain, unsweetened applesauce.
- eggs - needed to bind the ingredients and give the pancakes strucure
- maple syrup - optional sweetener. I've made this without maple syrup and they are still great.
- vanilla extract - for flavor
How to Make Paleo Apple Pancakes
These pancakes are made in one bowl, cooked on the stovetop and ready to eat in less than 30 minutes. Here are the steps:
- First, whisk together the dry ingredients in a medium-sized mixing bowl.
- Add in the wet ingredients and whisk until well combined.
- Add a small amount of oil to a frying pan (I used coconut oil) and set the pan on the stovetop. 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.
Storage
Store leftover pancakes in an airtight container in the fridge. They will last well up to one week. For longer storage, cool the pancakes to room temp, then place them in an airtight baggie with a sheet of parchment between each pancake.
More Paleo Pancake Recipes
Paleo Cinnamon Apple Pancakes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 pancakes 1x
Description
Paleo Cinnamon Apple Pancakes made with a combination of grain free flours, sweetened with applesauce, moist and fluffy.
Ingredients
- ½ cup blanched almond flour (50g)
- ¼ cup tapioca starch (30g)
- 2 Tbsp coconut flour (14g)
- ½ tsp cinnamon
- ¼ tsp baking soda
- pinch of salt
- ½ cup applesauce
- 2 large eggs
- 1 Tbsp maple syrup (optional)
- ½ tsp vanilla extract
Instructions
- In a medium-sized mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, cinnamon, baking soda and salt.
- Add in the applesauce, eggs, maple syrup and vanilla. Whisk until well combined.
- 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.
- Repeat step 4 until no more batter remains.
Sangeeta
These were amazing, they had a beautiful fluffy texture and great structural integrity unlike so many gluten-free recipes. The recipe I normally use just has almond and coconut flours but the tapioca and applesauce make them lighter and fluffier. Omitted the maple syrup. My new go-to recipe! Thank you 🙂
Katie
I'm so happy you enjoyed them! Thank you! Yes, I prefer using tapioca flour over coconut flour in some recipes because of the texture it provides.
B
Can you use white rice flour instead of tapioca? I know it wouldn't be paleo anymore, but trying to rotate different flours 🙂
Katie
I think the best substitutes would be potato starch or cornstarch. But it's been years since I've used rice flour so I can't say for sure.
SHARYN CROWNOVER
Calories?