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These cinnamon and paleo apple pancakes They are the most delicious breakfast in the fall. They are light, fluffy and filled with apple sauce and fresh cinnamon. Complete with my homemade cinnamon and maple apple topping for a sweet crunch in every bite.
For those who don't know, my paleo pancakes have been a hit since Downshiftology started. I had embarked on a wild search for the perfect recipe for gluten-free, grain-free, and dairy-free pancakes, but nothing satisfied me. Then I made mine.
Made of my famous trio of almond flour, tapioca flour and coconut flourThese pancakes are light, fluffy, and taste like any classic pancake recipe. In fact, most will never know that they are traditional pancakes.
The best seasonal pancakes
What makes these pancakes so delicious? They're stuffed with apple sauce (which keeps them moist) and a good amount of cinnamon spice. Then they are topped with chopped apples that have been simmered in butter (or ghee), maple syrup, and yes, plus cinnamon.
The sweet syrup mix becomes nice and thick and when placed on top of the pancakes they are just divine.
How to Make Paleo Apple Pancakes
- Whisk together the dry ingredients. together in a bowl This includes my mix of three flours (almond flour, tapioca, and coconut), baking soda, salt, and cinnamon.
- Mix the wet ingredients together in a separate container. This includes eggs, apple sauce, walnut milk, honey, white wine vinegar, and vanilla extract.
- Create the pancake batter pouring the wet ingredients into the dry ingredients. Beat well until everything is combined.
- Pour the pancake batter into the pan. Personally, I like to use my pancake pen as it creates perfect, consistently sized pancakes. But, you can also use a ladle or large spoon.
How to Freeze Pancakes to Prepare Meals
While the pancakes are meant for Sunday mornings, the leftovers can be frozen for a quick breakfast Monday through Friday. Here's how to freeze them correctly.
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- Freeze in a single layer on a baking sheet: Lay your cooled pancakes in an even layer on a parchment lined baking sheet. It usually takes about an hour to freeze.
- Stack the frozen pancakes between wax paper or parchment: Freezing them solid prevents them from sticking together, but to keep them from sticking any more, place the pancakes with a small piece of wax paper or parchment between them.
- Store frozen pancakes in the freezer. You can use a silicone freezer bag or a glass storage container. And they eat better in 2 months.
How to reheat frozen pancakes
When you feel like a quick pancake, just pop them out of the freezer and reheat them. Here are three ways how to do it.
- Microwave: Place 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 is very easy to make pancakes in the toaster. Place two pancakes, one in each slot, in your toaster in 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 and cinnamon pancakes …
You'll also love my paleo pumpkin pancakes with ginger and maple syrup and my paleo chocolate waffles. Breakfast has never been so delicious.
Too, if you don't have nutsBe sure to check out my walnut-free version of pancakes from my original recipe. I top them off with triple berry compote, but you can swap it with this cinnamon-apple maple topping.
Paleo Apple Pancakes
Preparation time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 6 servings
These paleo apple pancakes are fluffy, perfectly spiced with cinnamon, and have a crisp sweet maple apple topper with every bite.
- 1/2 cup of almond flour
- 1/3 cup tapioca flour
- 1/3 cup coconut flour
- 1/2 teaspoon of baking soda
- 1 tablespoon ground cinnamon
- 1/4 teaspoon of salt
- 4 large eggs
- 1/2 cup almond milk, or any dairy-free milk
- 1/2 cup of apple sauce
- 1 tablespoon of honey or maple syrup
- 1 teaspoonful of apple cider vinegar
- 1 teaspoon of vanilla extract
- 1 tablespoon of butter, butter or coconut oil to the coastal skillet
- 2 apples, peeled, cored and finely chopped
- 1/4 cup maple syrup, or more, as desired
- 2 butter spoons
- 1 teaspoon of cinnamon
Whisk all dry ingredients together in a bowl.
In a separate bowl, beat together all the wet ingredients. Then add the wet ingredients to the dry and mix until well combined.
Heat a skillet or griddle over medium-high heat and top with butter, butter, or coconut oil.
Place the dough in the skillet, keeping your pancakes approximately 3-4 inches in diameter. Let them cook for 2-3 minutes on one side, then turn and cook for an additional 1-2 minutes.
While the pancakes are cooking, prepare 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 simmer for 10-12 minutes, or until the apples are soft.
Serve immediately with the apple topping poured onto the pancakes.
- You could use any milk in this recipe, including my cashew milk, almond milk, or hemp milk.
- Each serving is 2 pancakes, making this recipe a total of 12 pancakes.
- If you love my electric iron (like me), it is this ceramic iron without PFOA.
Calories: 295kcal, Carbs: 36g, Protein: 7g, Fat: 15g, Saturated Fat: 7g, Cholesterol: 119mg, Sodium: 307mg, Potassium: 151mg, Fiber: 6g, Vitamin A: 308IU, Vitamin C: 3mg , Calcium: 96 mg, Iron: 1 mg
Cinnamon Apple Paleo Pancakes