Paleo Apple Pancakes
User Reviews
5
Paleo Apple Pancakes
Description
This recipe mixes dry ingredients—almond, tapioca, and coconut flours—with baking soda, ground cinnamon, and salt before combining them with wet ingredients including eggs, almond milk, applesauce, honey or maple syrup, apple cider vinegar, and vanilla. Cooking the batter in small pancakes on a ghee-, butter-, or coconut oil-coated skillet creates pancakes about 3 to 4 inches in diameter. They cook 2 to 3 minutes per side until golden and set.
The apple topping is prepared separately by simmering peeled, cored, and chopped apples with butter or ghee, maple syrup, and cinnamon until soft, providing a warm, sweet complement to the pancakes. This adds moisture and spice, enriching the flavor and texture balance.
Each serving includes two pancakes, and the recipe yields about 12 pancakes total. The pancakes have a soft texture with apple notes and cinnamon aroma, suitable for a paleo-friendly breakfast or brunch option.
The recipe supports using various dairy-free milks such as cashew, almond, or hemp milk. Using an electric ceramic griddle free of PFOA can provide a consistent cooking surface. Serve pancakes immediately with the warm apple topping ladled over.
Ingredients
Dry Ingredients
- 1/2 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 Ingredients
- 4 egg large
- 1/2 cup almond milk or any dairy-free milk
- 1/2 cup applesauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon ghee or butter or coconut oil to coat skillet
Apple Topping
- 2 apple peeled, cored, and finely chopped
- 1/4 cup maple syrup or more as desired
- 2 tablespoons butter
- 1 teaspoon cinnamon
Instructions
- 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.
Notes
- This recipe makes about 12 pancakes, serving two pancakes per person.
- You may substitute any dairy-free milk such as cashew, almond, or hemp milk in place of almond milk.
- A ceramic electric griddle without PFOA coating is helpful for consistent pancake cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 119mg | 40% |
| Sodium | 307mg | 13% |
| Potassium | 151mg | 3% |
| Fiber | 6g | 24% |
| Sugar | 20g | 40% |
| Vitamin A | 308IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 96mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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