This recipe was born because I REALLY wanted pancakes, but I was super low on ingredients. I looked in my fridge and saw I had eggs and apples and wondered "Could I make my Paleo Banana Pancakes but with apple instead of banana?"
I decided to try. When I first scooped the pancake batter into my pan, I thought this experimental recipe was going to be a flop, but lo and behold these bad boys turned out AMAZING (and I've made them 3 times since that original creation)!
Paleo Apple Pancakes gluten free, grain free, dairy free, refined sugar free
1 small apple, cored
2 large eggs
2 tablespoons coconut flour
Pinch of sea salt
1/2 tsp vanilla
1 tbsp coconut oil
Toppings of choice: more diced apple, cinnamon, honey or maple syrup, nuts or nut butter
Add apple to your high speed blender or food processor and pulse until apple is shredded. Add all other ingredients except coconut oil and blend until combined.
Heat coconut oil in a large pan over medium heat. Spoon batter onto hot pan to make 4-5 pancakes. You may need to flatten out or shape the batter with a spoon. Note: The batter will likely not look like traditional pancake batter, and cakes may even appear a little chunky when you first spoon batter onto the pan. This is okay!
Let the cakes cook until edges begin to brown, about 5 minutes. Gently flip and cook for a few minutes until lightly browned on the second side.
Serve with toppings of choice!
If you liked this recipe, I think you’d love my 35-page paleo + GUT FRIENDLY recipe e-book!