Paleo Apple Cinnamon Pancakes Recipes

PALEO APPLE-CINNAMON PANCAKES

Paleo Apple-Cinnamon Pancakes image

Yield About 8 small pancakes

Number Of Ingredients 8

Ingredients

2 eggs, whisked
2 bananas, mashed
1 peeled apple, diced small
2 Tbsp almond butter
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp pure vanilla extract
A little coconut oil for cooking the pancakes

Steps:

Mash the 2 bananas with a fork
Whisk 2 eggs in a medium bowl
Add banana mash to eggs
Core and dice 1 apple. We used Fuji - choose your favorite
Stir bananas, eggs and apple chunks together
Next add the almond butter, cinnamon, nutmeg and vanilla
Combine into a pancake batter
Heat a thin layer of coconut oil in a skillet to medium low. Pour the pancake batter in - keeping the pancakes no wider than your spatula. When one side is golden brown, gently turn over to cook the other side.
Makes about 8 small pancakes Recipe can be easily be doubled or tripled to make more pancakes
Top with fresh fruit or raw maple syrup

PALEO APPLESAUCE PANCAKES

Paleo Applesauce Pancakes image

A simple and guilt-free breakfast. Tapioca flour gives these pancakes elasticity and applesauce combined with a bit of cinnamon give them a pleasant, homey aroma. Serve drizzled with honey and lemon juice or another sauce of your choice. Delicious, paleo, and gluten free.

Provided by PiePony

Categories Side Dish

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

2 eggs
⅓ cup applesauce
½ teaspoon vanilla extract
½ cup almond flour
⅓ cup tapioca flour
½ teaspoon ground cinnamon
½ teaspoon baking soda
1 pinch salt
3 tablespoons water, or as needed
1 ½ teaspoons coconut oil, or as needed

Steps:

Whisk eggs lightly in a large bowl. Add applesauce and vanilla extract; mix to combine.
Combine almond flour, tapioca flour, cinnamon, baking soda, and salt in a separate bowl. Add to egg mixture; mix until just combined. Add water until batter is desired thickness. Set batter aside to rest for 15 minutes.
Melt coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 127.4 calories, Carbohydrate 10.5 g, Cholesterol 62 mg, Fat 7.9 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 154.9 mg, Sugar 1.9 g

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