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Paleo Apple Cinnamon Pancakes

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.

Stack of paleo pancakes with maple apple cinnamon topping.

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.

The Best Seasonal Pancakes

What makes these pancakes so delicious? They’re filled with apple sauce (which keeps them moist) and a good amount of cinnamon spice. Then, they’re topped with diced apples that have simmered in butter (or ghee), maple syrup and yes, more cinnamon.

They sweet syrup mixture gets nice and thick and when dolloped on top of the pancakes, these they’re simply divine.

Ingredients to make paleo apple pancakes in two bowls.

How to Make Paleo Apple Pancakes

  1. Whisk the dry ingredients together in a bowl. This includes my tri-flour blend (almond, tapioca, and coconut flour), baking soda, salt, and cinnamon.
  2. Mix the wet ingredients together in a separate bowl. This includes the eggs, apple sauce, nut milk, honey, white wine vinegar, and vanilla extract.
  3. Create the pancake batter by pouring the wet ingredients into the dry ingredients. Whisk thoroughly until everything is combined.
  4. Pour the pancake batter onto the pan. I personally like to use my pancake pen as it creates perfect, consistent sized pancakes. But, you can also you a ladle or large spoon.

Making the maple apple cinnamon topping on the stove.

How to Freeze Pancakes for Meal Prep

While pancakes are meant for lazy Sunday mornings, the leftovers can be frozen for a quick weekday breakfast. Here’s how to properly freeze them.

  • Freeze in a single layer on a baking sheet: Place your cooled pancakes in an even layer on a parchment paper-lined baking sheet. They typically take about an hour to freeze solid.
  • Stack the frozen pancakes between waxed or parchment paper: Freezing them solid prevents them from sticking together, but for further stick prevention, layer the pancakes with a small piece of waxed or parchment paper between.
  • Store the frozen pancakes in the freezer. You could use a silicone freezer bag or glass storage container. And they’re best eaten within 2 months.

Stack of apple pancakes cut into.

How to Reheat Frozen Pancakes

When you’re in the mood for a quick pancake, simply take them out of the freezer and reheat them. Here are three way on how to do it.

  • Microwave: Lay two to six pancakes on a microwave-safe plate in a single layer. Reheat for 20 seconds for two pancakes, and 60 seconds for four or more pancakes.
  • Toaster: It’s super easy to just pop a few pancakes in the toaster. Put two pancakes — one in each slot — into your toaster on a light setting for two to three minutes depending on your toaster.
  • Oven: Heat the oven to 375°F and heat the pancakes on a parchment-covered baking sheet for about 10 minutes.

If you love these apple cinnamon pancakes…

You’ll also love my paleo pumpkin pancakes with a maple ginger syrup and my paleo chocolate waffles. Breakfast has never been so delicious.

Also, if you’re nut-free, make sure to check out my nut-free pancake version of my original recipe. I top them with a triple berry compote, but you could swap with this maple apple cinnamon topping.

Stack of apple cinnamon pancakes with maple apple cinnamon topping.
5 from 3 votes

Paleo Apple Pancakes

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 6 servings
Author: Lisa Bryan
Print Recipe Pin Recipe
These paleo apple pancake are fluffy, perfectly spiced with cinnamon and have a sweet crunch of the maple apple topping with every single bite.


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 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 Topping

  • 2 apples, peeled, cored, and finely chopped
  • 1/4 cup maple syrup, or more as desired
  • 2 tablespoons butter
  • 1 teaspoon cinnamon


  • 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.

Lisa's Tips

  • You could use any milk in this recipe, including my cashew milk, almond milk or hemp milk
  • Each serving is 2 pancakes, so this recipe makes a total of 12 pancakes.
  • If you love my electric griddle (as I do), it's this ceramic griddle that's PFOA-free.


Calories: 295kcal, Carbohydrates: 36g, Protein: 7g, Fat: 15g, Saturated Fat: 7g, Cholesterol: 119mg, Sodium: 307mg, Potassium: 151mg, Fiber: 6g, Sugar: 20g, Vitamin A: 308IU, Vitamin C: 3mg, Calcium: 96mg, Iron: 1mg
Course: Breakfast
Cuisine: American
Keyword: apple cinnamon pancakes, paleo apple pancake recipe, paleo apple pancakes
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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14 comments on “Paleo Apple Cinnamon Pancakes”

  1. when you talk about the wet ingrediens :

    Mix the wet ingredients together in a separate bowl. This includes the eggs, nut milk, honey, white wine vinegar, and vanilla extract.
    you don’t mentionne the apple sauce is this an option?

    Tank you for all your recepis, it’s amazing !

    • Hi Marleen – Thanks for pointing that out! Yes, you will add the applesauce in with the wet ingredients :)

  2. These were AMAZING!!! I’ve been waiting for a coolish morning to make this and had to settle for a late lunch today but SOOO worth the wait! I added 1tsp of baking powder as the first round came out rather flat for me but that made all the difference in texture! I topped mine with maple syrup and some of the homemade applesauce I used. I’m still smiling! I’m SO thankful for this website! Can’t wait to try the Salted Carmel Sauce next! Thanks again!

    • Hi Edwina – So happy you loved these Paleo Apple Pancakes! They really are one of the most delicious breakfast ideas for Fall, and they can also be frozen to save for another day :)

  3. Lisa,

    I was wondering if you have experience with tigernut flour, and if so, can be used in place of the almond flour?

    • Hi Barbara – I do not have experience with tigernut flour, but definitely try it and let me know how it turns out!

  4. Made the pancakes and apple topping this morning and they are delicious! So glad i had all the flours on hand. Thanks too for the freezing tip; i never thought to put them on a pan first so they would not stick together. This way they can be enjoyed on mornings when time is a little short by just popping them in the toaster!

    • Hi Sharon – So happy to hear you loved these pancakes! Freezing them definitely saves time for busy mornings :)

  5. Yum! I love your breads and made the pumpkin pancakes last weekend! Could you do an apple/cinnamon bread?! :)

    • Hi Sarah – Amazing! So happy to hear you loved these pancakes :) I will definitely keep an apple/cinnamon bread in mind!

  6. What would be a good egg substitute?

  7. Are the nutrition facts per serving? or the whole recipe? If per serving, what is the serving size?

    • Hi Laurie – My nutrition facts are for one serving in each recipe. Each serving is 2 pancakes, so this recipe makes a total of 12 pancakes :)