Fluffy grain-free paleo apple cinnamon pancakes made with almond flour and tapioca flour! These sweet cinnamony pancakes are a beautiful gluten-free option for apple season.
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It’s that apple cinnamon time of year, and I’ve been craving some fall-inspired pancakes!
When Sarah from Making Thyme For Health posted her Fluffy Apple Cinnamon Pancakes a few weeks ago, I knew I had to try them out.
I decided to go with a grain-free version, so I simply modified my Paleo Almond Flour Pancakes and voilà, these beauties were born!
As always, I used Bob’s Red Mill Super Fine Almond Flour and Tapioca Flour for the recipe.
If you’re new to my pancake recipes, the basic gist is I’ve found the combination of almond flour and tapioca flour to yield a nice, fluffy pancake that is nearly indistinguishable from pancakes made with all-purpose flour.
It’s my go-to combination in all my grain-free cooking and baking!
So let’s hop to it!
How To Make Paleo Apple Pancakes:
The pancake batter is super easy to make. You can either toss all the ingredients (except the chopped apple!) in a blender and blend until it’s combined, or you can use mixing bowls.
This time around, I used the mixing bowl method, so I simply whisked together the wet ingredients, then stirred together the dry ingredients in a separate bowl. I then poured the dry into the wet, and gave it a nice big stir. I always like letting my pancake batter sit for a few minutes so that the leavening agents do their work and the batter thickens up a bit.
I use a large non-stick cast iron skillet for cooking the pancakes, but if you have a pancake griddle, break it out. Heat it up on medium and add some avocado oil, coconut oil or algae oil to lightly coat the surface.
Once the pan is hot, measure out a scant ¼ cup and pour it onto the hot surface.
Now you get to add your apple chunks! Simply place apple chunks on top of the batter and allow it to cook for a couple of minutes. Carefully flip the pancake and continue cooking another few minutes, until the apples have softened a bit and the pancake is cooked through.
Repeat this process for all of the batter.
- You can substitute arrowroot flour for the tapioca flour.
- Swap hazelnut flour for the almond flour.
- Use pears instead of apples.
I like eating the pancakes with almond butter and a dollop of coconut milk yogurt – the nutty/creamy/cinnamony/tangy/fluff combination is just out of this world! You can also go with pure maple syrup and butter!
Whip these fall-inspired apple cinnamon pancakes up this weekend for the whole family!
- Stir together the dry ingredients in a mixing bowl until combined (almond flour through ground cinnamon).
- In a separate mixing bowl, whisk together the eggs, almond milk, and pure maple syrup.
- Pour the dry mixture into the mixing bowl with the wet and stir well.
- Heat a large non-stick skillet to medium and add just enough cooking oil (I recommend coconut or algae oil) to lightly coat the surface.
- Once hot, measure 1/4 cup of batter and pour onto hot skillet. Place a few chunks of apple on top. Cook 2 to 3 minutes, until sides of pancake begin to firm up. Carefully flip and continue cooking another 2 to 3 minutes, until pancake is cooked through. Repeat for remaining batter.
- Serve pancakes with choice of almond butter, coconut milk yogurt, pure maple syrup, butter, etc.
Nutrition InformationYield 6 Serving Size 1 of 6
Amount Per Serving Calories 216Total Fat 12gSaturated Fat 2gUnsaturated Fat 0gCarbohydrates 19gFiber 4gSugar 4gProtein 9g