Paleo Apple Cinnamon Pancakes
96 Comments
Updated Jan 01, 2021
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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…
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.
Paleo Apple Pancakes
Description
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
©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.
I love this recipe and I am not gluten intolerant. I feel they’re healthier than wheat flour pancakes, and they’re moist and full of flavor. I typically make a bunch and eat them throughout the week for easy breakfasts and snacks.
So happy you love them!
I made these this morning and they did not disappoint! The two pancakes per serving is just not going to happen tho – they are too delicious! Highly recommend for a lovely weekend treat!
Haha, that’s always a drawback of a delicious recipe. They get gobbled up fast! Enjoy!
Could we use oat flour instead of almond flour?
I’m sure you could, but it would likely alter the other ratios and as I haven’t tested it, I’m not sure what the impact would be.
Lisa, I love all your ideas and recipes. Our family is not gluten free and I wonder if this recipe can be adapted to use whole wheat or white whole wheat flour. Please let me know as I really like the way you meal prep as I feel it offers so many options and I love how you really teach how to go about the process. Thanks, Holly
Hi Holly – unfortunately I don’t know as I’ve never tried that. But baking flours all bake differently, so they’re not usually 1 to 1 swaps.
Amazing and delicious recipe. I tried with Ceylon cinnamon. Really like to this aroma.
These are amazing! .. I did sub rice flour and a cup of applesauce and 2 eggs as well as almond extract.
Hello! Do you think I can sub eggs for psyllum husk? I am not having eggs at the moment… or do you have another pancake recipe without eggs? THANK YOU! Love your recipes
Hi Angela – while I haven’t tried that sub, I think it may work! Give it a try and let us know how it turns out! :)
How important is the-flour mix to this recipe? I keep almond flour in the house but not tapioca flour, and don’t care for anything that tastes like coconut.
I prefer a blend of gluten-free flours in my pancake recipes for the best texture!
We have tried some many different versions of gluten-free pancakes with no success……until these! They are truly delicious. Thanks so much for sharing this recipe.
Happy to hear you’ve found a winning gluten-free pancake Denise!
These pancakes are delicious…truly fluffy. I did not make the apple topping because I had some fresh peach sauce I wanted to use. Yummy! Will definitely stock my freezer and try the apples!
Glad you enjoyed these paleo pancakes Teresa!
I thoroughly enjoyed these and am delighted ther was plenty left over to freeze.
I did feel my mixture was a little think but then just assisted in flattening them out when put into the pan.
I’m the only one in the family who likes coconut so was sure the others would hate – they didn’t!
I served with grilled Parma ham and a Berry compote. Delicious.
I can’t wait to try the pumpkin ones and have a look through the rest of your site.
Thank you
X
Sounds amazing with ham and a berry compote! Excited for you to try the pumpkin version :)
Hi Lisa!
I just wanted to report back to you! I tried your recipe but switched the almond flour for rice flour (same proportions). I can tell you that the result was delicious and honestly, once frozen, this pancakes are the easiest breakfast when one has a busy morning!
Thank you!
Thanks for getting back to me Marcela! Good to know this came together with rice flour :)
Hi Lisa!
I recently found your blog and it’s really helped me to find the motivation to plan ahead my meals, I’ve been trying a couple years now… I’m loving your ideas!
Regarding this recipe, I’m having trouble finding the almond flour near my house. I was wondering if I could use rice flour instead? I notice you don’t usually cook with it… is there a particular reason?
Thanks again!
Hi Marcela – I’m glad you’re enjoying my blog! Unfortunately, all gluten-free flours cook slightly differently, so I’m not sure how rice flour would turn out in this recipe. You might have to adjust some of the other ratios. But it’s worth a try!
In the nutrition facts, are the calories just the 2 cooked pancakes or does it include the topping?
Hi Meredith- the nutrition facts are including the apple topping.
These are SO delicious! I didn’t make the apple topping but used warmed maple syrup. I don’t miss the ‘old version’ pancake. Freezing the rest for another cold morning.
The perfect freezer friendly recipe! Happy to hear you loved these paleo pancakes :)
I’m assuming I can substitute 1 cup or 1 1/6 cup of AP flour. Right???
Hi Barbara – unfortunately, AP flour typically needs different ratios to GF flour blends, so they’re not easily interchangeable.
I’m excited to try this tomorrow morning for a Sunday treat
Hope you enjoy, Lu!
Can’t wait to try these pancakes. How can these be made into diabetic friendly. Less sugar. 26g WOW!
This is by far the best pancake recipe I’ve ever made. Especially considering they are gluten free, these pancakes are so fluffy, light, moist, and delicious. A must make!
Happy to hear you’ve finally found a paleo pancake recipe you love!
This recipe is AMAZING. We have made 2 times so far and it’s really good! My daughter loves making it with me. My whole family loves it so much. It’s so easy to make and so yummy!
Hi Lubi- Happy to hear the whole family got to enjoy these pancakes!
Hi Lisa, your videos and recipes seems amazing, I wish I had found your website earlier!
I am just starting eating healthier, having removed all refined sugar only 3 weeks ago, but I am feeling good!
I have tried your pumpkin bread yesterday and it was delicious!!!
We would love to make these pancakes for breakfast tomorrow, but we don’t have the apple cider vinegar at home and we cannot find it in the nearby supermarket. Unfortunately, with the lock-down still in place here in the UK, we cannot go to the proper store and find it. Same for the baking soda, I only have baking powder. Can I substitute them somehow?
Thank you very much! Daniela
Hi Daniela – I’m happy you’re loving my recipes and videos! Yes, you can use baking powder in this recipe. Enjoy!
Can i make green apple sauce to use for this recipe. also what should be the ratio if i am using almond flour and coconut flour
I’m not sure what green apple sauce is, but if it’s a topping, sure! And I’m not sure on just using almond flour and coconut flour as I haven’t tried that. I’d use more of both, but a higher percentage of almond flour.
Really good pancakes, imho the key is to let the batter sit so it thickens.
Also, is honey paleo?
Happy you love the recipe, Eva! And yes, honey is paleo.
Made the pancakes twice and yummy both times. Especially with the cinnamon apples.
Great! I’m glad you’ve enjoyed this recipe, along with the cinnamon apple topping :)
Oh my goodness. This tasted like an apple fritter. Very yummy. Thank you!
Hi Jenn – The apple flavoring is the best :) So glad you loved this recipe!
I’ve made this recipe many times and they pancakes always come out great! Yummy and fluffy!
LOVE LOVE LOVE. Delicious, easy, so so good
Hi Renee – Happy you enjoyed these delicious pancakes!
Love these pancakes. Have made them every sunday since first trying them. Son also eats the leftovers for next couple mornings. Will be trying out more of your recipes. They’re all amazing.
Hi Jayne – So glad you love these pancakes :) Can’t wait for you to whip up some more Downshiftology recipes!
Can’t wait to make these pancakes. I did not see the container you placed the pancake batter in in the product section. Where would I find that?
Hi Donna – You can find the link in the description under the section “How To Make Paleo Pancakes”. It is linked under Pancake Pen :)
What type of apple sauce do you use? Generally and specifically? Thanks
Hi George – I normally just purchase Whole Food’s applesauce, since I am there on a regular basis. But, any applesauce works really :)
Can I use Blanched Almond flour? And can I leave out the Tapioca flour (difficult to find in the store)? I’m a newbie so sorry for the basic question.
Hi George – yes, you can use blanched almond flour. And you can leave out the tapioca flour and replace with more almond flour, but it’ll change the texture a bit. You could also replace the tapioca flour with arrowroot powder if you can find it.
If I want to make waffle from the same ingredients, do you think it will work? Or I need to add more flour? I baked some panckace today morning and they are delicious. For the rest of the batter I am thinkg to make wafle. Any suggestions. Thank you 🙏
Hi Jahan – You can use the same batter to make waffles :) And I’m glad you enjoyed these pancakes!
This recipe was very good!!! I was worried that the apple sauce would give it a strange texture, but that wasn’t the case. The batter is light and fluffy with a smooth texture and great flavor. It was worth the extra step to make the apple topping. I’ll make this one again for sure!
Hi Sarah – The apple topping is definitely a must in this case! But the pancakes also taste great on it’s own with a drizzle of maple syrup :)
My family and I absolutely adore this recipe. My toddler loves helping out and it’s become a staple in our home for weekly meal prep. Thank you Lisa! <3
Hi Selena – I love how you make this with your toddler! Such a great recipe to make with your children :)
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 :)
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 :)
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!
Hi Brianne – So happy to hear that! These apple cinnamon pancakes are perfect for a brunch party :)
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!
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.
Hi Suzy – you could use a mashed banana as a substitute for the apple sauce. :)
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.
I think if you thoroughly wash it between uses, it should be fine.
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
Hi Greg – I would have to agree completely! This will be perfect for that type of occasion :)
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!
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 :)
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 :)
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!
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 :)
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!
What would be a good egg substitute?
Hi Klara – a few good egg substitutes would be applesauce, banana, or flax seeds :)
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 :)