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.

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.

• Almond Flour: Light, nutty flavor that adds fluffiness to the pancakes.
• Tapioca Flour: Helps with structure and texture, making the pancakes rise perfectly.
• Coconut Flour: Adds a slight coconut flavor while helping bind the ingredients together.
• Baking Soda: Provides the lift to make these pancakes light and fluffy.
• Salt: Enhances the flavors of the pancakes.
• Cinnamon: A warm spice that adds that perfect autumn flavor.
• Eggs: Provide structure and moisture for the pancakes.
• Apple Sauce: Adds natural sweetness and moisture to the pancakes.
• Nut Milk: Almond or coconut milk works best for a dairy-free option.
• Honey: Natural sweetness to balance the flavors.
• White Wine Vinegar: Adds a slight tang and helps with leavening.
• Vanilla Extract: For depth of flavor and a subtle sweetness.

Step 1: Whisk the dry ingredients

• In a large bowl, whisk together almond flour, tapioca flour, coconut flour, baking soda, salt, and cinnamon

Step 2: Mix the wet ingredients

• In another bowl, whisk together eggs, apple sauce, nut milk, honey, white wine vinegar, and vanilla extract until smooth.

Step 3: Combine the wet and dry ingredients

• Pour the wet ingredients into the dry ingredients and whisk until fully combined into a smooth batter.

Step 4: Cook the pancakes

• Heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil or butter.
• Pour the pancake batter onto the skillet in small rounds
• Cook for 2-3 minutes on each side, until golden brown and cooked through.

Step 5: Serve and enjoy

• Serve your paleo apple cinnamon pancakes with a drizzle of maple syrup, a sprinkle of cinnamon, or my maple apple cinnamon topping for an extra touch of sweetness

1. Can I use a different flour blend?
Yes, you can substitute the flour blend with other gluten-free options, but the texture may vary. A 1:1 gluten-free flour mix should work as a replacement.
2. Can I use regular milk instead of nut milk?
Yes, you can use regular milk or any milk of your choice if you’re not following a dairy-free diet. Nut milk just adds a subtle flavor.
3. Can I make these pancakes ahead of time?
Yes, you can make the pancakes in advance and store them in the fridge for up to 3 days. Reheat in a skillet or microwave for the best results.
4. Can I add extra toppings to these pancakes?
Absolutely! Fresh fruit, chopped nuts, or a drizzle of maple syrup make delicious additions to these pancakes.
5. Can I freeze these pancakes?
Yes, you can freeze these pancakes for up to 1 month. Let them cool completely, then store in a freezer-safe bag. Reheat in a microwave or toaster oven.