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.
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.
How to Make Paleo Apple Pancakes
- Whisk the dry ingredients together in a bowl. This includes my tri-flour blend (almond, tapioca, and coconut flour), baking soda, salt, and cinnamon.
- Mix the wet ingredients together in a separate bowl. This includes the eggs, apple sauce, nut milk, honey, white wine vinegar, and vanilla extract.
- Create the pancake batter by pouring the wet ingredients into the dry ingredients. Whisk thoroughly until everything is combined.
- 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.
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.
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…
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.
Paleo Apple Pancakes
- 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
- 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
- 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.