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It’s here!! Fall is here! And so are these Grain-Free Apple Cinnamon Pancakes.
First of all, I can’t believe how close we are getting to the wedding! We have a few loose ends to tie up and then we will be officially tying the knot…. see what I did there? Hopefully, I don’t lose my mind in the mean time. Between officiants, cakes, and djs it’s hard to keep everything straight. But we are doing it. All of you brides out there planning, I feel for you.
But anyways. I am obsessed with Fall. If I could live permanently in a season, Fall would be it. The clothes, the food, the spooky vibes, and did I mention the food?
Fall food is my absolute fav…..
These grain-free apple cinnamon pancakes are the perfect way to welcome the most fabulous time of year. The neat thing about this dish for me personally, is the apples I used in these grain-free apple cinnamon pancakes are actually from our wedding venue, Orchard Canyon on Oak Creek! They have the most beautiful apple orchard. In the Fall, they press all their apples for the most delicious apple cider you could imagine. If you get the chance, definitely check it out, it is well worth your time. But back to these hot cakes- basically every bite was a spicy reminder of sheer love. Yea, I said that.
And These Grain-Free Apple Cinnamon Pancakes are healthy… AF.
If you didn’t guess from the title these apple cinnamon pancakes are grain-free. Making them a perfect fall food recipe for anyone following a Paleo diet or anyone that is gluten free.
I ended up using a mixture of cassava and almond flour. If you’re thinking to yourself “what the heck is cassava flour?!” Let me tell you, it is probably my favorite grain-free flour option. The texture is probably the closest to regular flour, and using it in these grain-free apple cinnamon pancakes made them the BEST texture. I included a link below to my favorite brand so you can purchase it directly on Amazon!
Anywho, this recipe is yours for the making for all your fall food ideas! Let me know how they came out!
Grain-Free Cinnamon Apple Pancakes
- 1 1/4 cup Almond Flour
- 1/4 cup Coconut Flour
- 1/3 cup Cassava Flour
- 1 tsp Baking Powder
- 1 tsp Salt
- 2 tsp Ground Cinnamon
- 2 tbsp Coconut Oil, melted
- 2 Large Eggs, beaten
- 3/4- 1 cup Almond Milk
- 1 tsp Vanilla Extract
- 1 Large Apple, core removed & diced
- Maple Syrup
- 1 Apple, diced
- 1 tsp Cinnamon
- 1 tsp Ghee/Coconut Oil
- Optional: Greek/Non-dairy Yogurt
Heat 1 tsp of ghee/coconut oil in saute pan on medium heat
When hot add both diced apples and cinnamon and saute until browned
Place aside in bowl
In a medium-large mixing bowl add almond flour, coconut flour, cassava flour, baking powder, salt, and ground cinnamon. Whisk together to combine.
Add beaten eggs, vanilla, 1 tbsp melted coconut oil, and 3/4 cup of almond milk (if the batter seems too dry add in additional 1/4 cup of almond milk)
Stir in half of sauteed diced apple
Heat clean saute pan or griddle with 1 tbsp of coconut oil
Using a ladle, cookie scoop, or large spoon scoop about 1/4 cup of batter on to pan/griddle
Allow to cook for 3-4 minutes until browned, flip and cook on alternate side
To serve top pancakes with optional yogurt of choice, remaining diced apples, and syrup
Sprinkle with cinnamon