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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 8 votes

Paleo Apple Pancakes

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

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 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

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.

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.

Nutrition

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.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

 

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32 comments on “Paleo Apple Cinnamon Pancakes”

  1. I made this apple topping and my sister can’t get enough. It’s easy to make and super delicious!

    • Hi Johniece – So glad you and your sister loved these pancakes! It’s definitely a lot easier than it looks to make this recipe :)

  2. Hi Lisa,

    I wanted to get back to you and let you know I tried the Tigernut flour in place of the Almond flour. It’s a very light flour, with a slightly nutty flavor and it combined nicely with the ingredients for this recipe.

    My husband has Celiac and other food sensitivities. While he can eat nuts, he has to do so in moderation, so this is great alternative to nut flour for us. The only downside to this flour is the price, at almost twice the cost as Almond and Coconut. I have a feeling (fingers crossed) that once it catches on in popularity, as other flour GF types have, it should come down in cost.

    • Hi Barbara – Thanks for reporting back the results of using the Tigernut flour! I’m glad it worked with with the other GF flours for this recipe, and possibly other of my recipes as well :)

  3. I made these for a crowd for a brunch. OMG! The apple cinnamon topping is simple to make and tastes amazing. It was devoured by all of my guests. Great recipe!

  4. I baked the pancakes this morning. OMG it was so good😋 
    I’m doing the « adrenal recovery protocol » for the auto immune protocole at the moment. So I have to go for paléo diet. So this was the prefect recipe🤩 thank you Lisa😘

    • Yay, I’m glad you loved the pancakes Christelle! They’re great for fall, aren’t they? :)

      • Yes they are😍 I’m freezing what’s left for another time🥰 I ate them this morning with almond butter, hazelnuts and fresh figs😍 delish ❤️❤️❤️ xx from France

      • Hi Christelle – I’m so glad you enjoyed these pancakes! That sounds delicious with those toppings you just mentioned. You will definitely have to share a photo with the community on the private FB group page!

  5. Hi Lisa!

    I’m trying to stick to keto and I’d really like to try this recipe. I also don’t like having apple sauce in the house all the time. Can you suggest any substitutes for the apple sauce? I don’t mind the apple topping as a treat, but I’d like to know what else I can do with these amazing pancakes.

  6. I’m curious, would you risk your ceramic griddle being used for gluten pancakes, if you still wanted to cook gluten free? One appliance, both types of batters. 

  7. If you are hosting your wine tasting friends for an event at your place, then you cannot go wrong with this combination. These pancakes complement the red wine, so it is really good.
    v

  8. Dear Lisa, 
    Is it possible to change the tapioca flour for something Else? I can’t find it in my country!  My last question is: 
    What is applesauce? Thank you a lot Lisa!! I am a big fan of you!! 
    Kind regards!!! 
    Anna 

    • Hi Anna – you can use arrowroot powder instead of tapioca flour. If you can’t find either, just use a little more almond flour and coconut flour (but more almond flour than coconut flour). And applesauce is boiled and mashed apples. You can find some recipes online. You could also use a mashed banana to provide the same level of moisture, though it won’t have as much apple flavor. Still delicious though!

  9. 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 :)

  10. 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 :)

  11. 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!

  12. 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 :)

  13. 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!

  14. What would be a good egg substitute?

  15. 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 :)