PaleoNewbie Apple, Banana, Cinnamon Pancakes – Paleo and Gluten-free Recipe

Paleo Apple-Cinnamon Pancakes Recipe

So this recipe is a tribute to my boys. When they were youngsters, their favorite flapjacks were apple and cinnamon. I whipped those up at least once a week…

I remember making all kinds of delicious things for the kids, but a steaming short stack of apple-cinnamon pancakes was by far the most requested breakfast item on mom’s menu.

Of course back then, I made the pancakes out of Bisquick or some other kind of flour. And as you all know, since going paleo, that’s in the past – nothing with refined flours or sugars gets on our table these days.

What if I told you it was possible to make an awesome pancake with no flour and no sugar? You’d love that right? Well ta-da, check out the easy paleo recipe for them below.

We made these this morning and they are awesome! One of the best things about these pancakes is you won’t feel bloated or like there’s a big lump stuck in your tummy after you eat them. Enjoy these paleo pancakes, and your body might actually thank you.

And keep in mind this recipe can easily be doubled or tripled if you have a lot of hungry mouths to feed.

You can make these now, and enjoy them later too. In fact, when the kids were growing up, I used to freeze extra pancakes when I made a batch on the weekends. That way I could quickly serve the boys a delicious hot stack anytime during the week. You can do the same…just heat and eat and know everyone’s enjoying healthy, hearty, 100% paleo goodness!

Try these out! Top them with a little raw maple syrup or fresh fruit, and enjoy the fresh taste of fall in every wholesome bite!

Paleo Apple-Cinnamon Pancakes

Paleo Apple-Cinnamon Pancakes

Ingredients

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

Instructions

  1. Mash the 2 bananas with a fork
  2. Whisk 2 eggs in a medium bowl
  3. Add banana mash to eggs
  4. Dice 1 apple. We used Fuji – choose your favorite
  5. Stir bananas, eggs and apple chunks together
  6. Next add the almond butter, cinnamon, nutmeg and vanilla
  7. Combine into a pancake batter
  8. Pour into pancake shapes in frying pan and cook with a shallow layer of coconut oil over medium-low heat
  9. Note: Make these a little smaller than a traditional pancake. (They shouldn't be wider than your spatula.) They will cook more evenly and be easier to flip that way
  10. Makes about 8 small pancakes
  11. Recipe can be easily be doubled or tripled to make more pancakes
  12. Top with fresh fruit or raw maple syrup
  13. Enjoy this healthy and flavorful breakfast!
http://paleonewbie.com/paleo-apple-cinnamon-pancakes-recipe/

 

 

71 replies
  1. Anonymous
    Anonymous says:

    I used one large banana and added a half cup of Red Mills gluten free all purpose flower. I also blended my mix in the lowest setting in my Vitamix blender. I recommend using a bit less nutmeg but they were pretty delicious.

    Reply
  2. Emily
    Emily says:

    I made these today and they turned out great! Even my picky 6 year old loved them. I made just a few changes, I used all natural apple sauce instead of the diced apples. Instead of mashing the bananas, I threw them in my ninja blender with the Apple sauce and added that mixture to the eggs before adding the dry ingredients as you suggested.I also added just a little bit of coconut flour to thicken up my batter. They turned out crispy and golden brown, just like your picture. I didn’t have any trouble getting them to flip. I will definitely make these again, thanks so much for the recipe. I really appreciate your blog!

    Reply
  3. Monica K.
    Monica K. says:

    Made these this morning and they turned out pretty good. My son loved them but my daughter (the sugar queen) no so much. I found that they had to be cooked “very well done” for them to hold the shape. I had a problem blending the almond butter, found clumps of it when I started to pour the mix. Can I melt the almond butter so it will mix better? Thanks for the recipe it will be saved to use again!

    Reply
    • Trina B
      Trina B says:

      Monica, there have been a few comments from readers that you might find helpful. Add a little coconut flour or almond flour. I haven’t had problems with the almond butter. It usually mixes right up, but I know there are several different types out there. Mix it with the eggs. That should thin it out. :)

      Reply
  4. Holli
    Holli says:

    Just made these this morning – they were really good! I’m excited to try sweet potato and pumpkin to change it up occasionally.. Have you tried making a large batch and refrigerating it to use through the week? It would be nice to have it ready to cook for a few days at a time.

    Reply
      • Holli
        Holli says:

        OK – thanks! I may do that too, but actually what I meant to ask was have you mixed up batter and refrigerated for use throughout the week? BTW I wanted to add, they surprisingly filling and stuck with me until lunch!

        Reply
        • Trina B
          Trina B says:

          Oh! gotcha! I haven’t done that before…great idea though. If you try it, let me know. And I’m a happy girl knowing the little cakes stuck with ya! :)

          Reply
  5. jessi
    jessi says:

    I’m gonna have to work on the flip technique for these for sure! I just have to say that out of all the banana egg pancakes on pinterest these are flavored the best by far! Believe me when I say I’ve pretty much tried them all! The apple and nutmeg make a huge difference. Love them!

    Reply
  6. Rebecca
    Rebecca says:

    So I’m not a great cook. Period. I’m having a hard time keeping these looking like a pancake when I go to flip them. They sort of mash together and then sometimes break apart when I go to flip. I’m sure that’s the nature of the beast. Any suggestions? Thanks

    Reply
  7. Stephanie
    Stephanie says:

    Just made these this morning and loved them! As a dietitian, I love real food recipes. I’ve been experimenting with flourless pancakes and these are the best yet. Thanks :)

    Reply
  8. Anonymous
    Anonymous says:

    These looked so good this morning I had to try them! My eyes didn’t fool me. The only problem I had was the pancakes basically fell apart. Maybe the bananas I used weren’t big enough so the consistency didn’t hold them together. Although I’ve never been a good pancake maker lol. They were very delicious though. Thank you for the recipe!

    Reply
  9. Jerrine
    Jerrine says:

    They were so good that I made them two days in a row! And, I brought the leftovers in to work, wrapped in foil, and heated them up in the oven at 330 for about 8 minutes. They were yummy all over again.

    So nice to have a substitute for eggs. Sometimes just the thought of an egg in the morning makes me gag!

    Reply
    • Trina B
      Trina B says:

      Stephanie, you can add peanut butter. It is not considered Paleo though. If you would like another alternative, sunflower butter works well and tastes a lot like peanut butter. :)

      Reply
  10. Marybeth
    Marybeth says:

    Just made these and they are absolutely delicious! Doubled the recipe so I could use the last of my bananas and to also have extras for my husband and I this weekend :)
    So far all your recipes I have made have been equally delicious!

    Reply
  11. Peter
    Peter says:

    Oh my god, wow these pancakes are amazing. So tasty, and my house smells like cinnamon. Thank you for the recipe.

    Reply
  12. Laura
    Laura says:

    Just made these this morning and they were great!! A little hard to flip over because I think they were a little too big but they were delicious! I grated the apple and that worked nicely. Excellent with blackberries and almond butter. Yum! Thanks for the recipe!!

    Reply
  13. Paula
    Paula says:

    I use the same basic egg/almond butter base, sometimes use combos of cooked sweet potato, apple sauce, or banana, vanilla, and maple syrup from my own maple trees. Great for a paleo grab and go breakfast or snack. Makes wheat-free easier.

    Reply
    • Trina B
      Trina B says:

      Paula, seriously? You have your own maple trees? I am so jealous, you lucky girl! I like the options you included. I have done banana but not sweet potato. That sounds great!

      Reply
  14. Matt
    Matt says:

    I made these this morning and wow — these are for sure better than the bisquick pancakes I missed. My non-paleo roommate ate three, but I had the other 7 (!), and don’t feel too full ! Thanks for the great recipe.

    Reply
  15. Cheri
    Cheri says:

    These were awesome!!! And filling! My hubby can usually eat 3-4 traditional pancakes. He had 2 and was full. This amount was perfect for 2 adults and one young teen. Thanks.

    Reply
  16. Bre
    Bre says:

    Remember, it’s not what they look like, it’s what they taste like. Just made these and they didn’t look anything like the photo, but they were delicious! Thanks for the recipe.

    Reply
    • Trina B
      Trina B says:

      You’re right, it is no sugar. And truthfully the pancakes would be great with fruit. We have been Paleo for 9 months and yes, occasionally I will use a little maple syrup or raw honey. Some paleo people never use either. I am 90 percent paleo and will never be 100. I enjoy a little sweet every now and then. :)

      Reply
  17. holly
    holly says:

    Hi, These look amazing. Can you think of anything I can substitute for banana? I can’t have them. They give me migraines….maybe pumpkin puree? Thanks. Holly

    Reply
    • Trina B
      Trina B says:

      Hi Holly…I think substituting the bananas with pumpkin puree might be a good solution! Since it would be about the same consistency as mashed bananas, it should work. Keep in mind pumpkin puree doesn’t have much flavor, so you might want to taste the batter and adjust your spices accordingly…maybe add a little more almond butter too. If you try these, please let me know how they turn out!

      Reply
  18. Zane
    Zane says:

    Wonderful! These look delicious, and I wondered the same thing about the syrup, but I’m sure where there is a will there is a way to make some healthy form of it. Regardless, love the idea and can’t wait to try it. I’m more so on a wheatbelly lifestyle, which is a minor paleo, but this suits my lifestyle perfectly. Thank you again!

    Reply
    • Trina B
      Trina B says:

      Hi Zane…thanks so much for your comment. Do try these wheat-free pancakes, I think you’ll love them. We often top ours with a cup of frozen mixed berries heated in the microwave. Or you could take a good jam you have in the fridge and heat that up as a topping. Or even chop a little extra apple when you make these, and place in a small bowl with some butter and cinnamon, then microwave for a delicious hot apple topping. No one should feel “stuck” with just using maple syrup when serving these pancakes!

      Reply
      • Delia
        Delia says:

        Hi!! I’m new at Paleo way, and today I`ve Tried this pancakes receip, they are delicious, but they get smashed (sorry for my bad english, I’m from Mexico), they could not get form, What am I doing wrong? I have used coconut oil instead of almond butter…

        Reply
    • Trina B
      Trina B says:

      Hi Wheat Is My Crack. Thanks for your comment. The short and sweet answer is the maple syrup is just an option. Our blog readers are smart and know maple syrup isn’t particularly paleo. Not everyone’s on a strict paleo diet here, so we leave it up to our savvy readers to decide if they want to dribble a little of the sweet stuff on these 100% paleo pancakes, or not. :)

      Reply

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