Paleo Applesauce Pancakes
Ingredients30 m servings 382 cals
- 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.
- Cook's Notes:
- You may want to substitute baking powder for baking soda if you're not 100% paleo.
- You can add more or less water than the recipe calls for, depending on how thick or thin you want your pancakes to be.
- Parchment can be used for easier cleanup/removal from the pan.
Per Serving: 382 calories; 23.8 g fat; 31.4 g carbohydrates; 13.1 g protein; 186 mg cholesterol; 465 mg sodium. Full nutrition
ReviewsRead all reviews 10
This recipe was easy to follow and cooked up similar to wheat flour based pancakes. They are not dense like many other paleo recipes and the texture is pretty close. I used a pureed peach inst...
These were absolutely wonderful. I used Sarah's Applesauce recipe with Sweetango apples. No sugar added to applesauce. Did I mention that we thought these were wonderful? Yum.Thank you for shari...
Easy, healthy, yummy...what more can you ask for? My kids loved them and thought they were regular pancakes. Score! The only mod I made was that I didn't add any water. It had a great consistenc...
I added some nutmeg and a touch of clove to serve with sautéed apples and walnuts. This was by far the best paleo pancake recipe we've made so far. The batter raised nicely and had the texture...
This is an easy go-to recipe for our on-the-go family. I streamline the steps...I simply put all the ingredients in a personal sized blender (like a nutri-bullet or ninja), and give it a whir. ...
Great consistency, very much like regular pancakes. I added our usual chopped walnuts and blueberries to the recipe, and it came out tasting like our wheat based pancakes.
I made the pancakes exactly as the recipe. It was delicious! The pancakes formed like a wheat pancake and was not too sweet. I added butter as I turned the them and ate without syrup. Thanks...
I am addicted to these pancakes! I use a combination of almond flour and coconut flour instead of the all-almond flour component, and they are not too grainy/nutty then.