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Apple Cinnamon Pancakes Topped with Stewed Apples

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These Paleo Apple Pancakes are loaded with cinnamon and nutmeg plus lots of shredded apple and then topped with stewed apples.

Carmen from Every Last Bite is back on WOT to share with us one of her breakfast recipes that we can’t get enough of: Apple Cinnamon Pancakes Topped with Stewed Apples. These pancakes are easy to make and such a great autumn breakfast. They are Paleo, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.

Apple cinnamon pancakes…sounds good. Topped with warm stewed apples in a caramelized cinnamon and honey sauce….ya we’re sold!

Which is not to say that these paleo apple pancakes aren’t delicious on their own, because they are really good. They are light and fluffy with lots of shredded apple stirred into the batter along with cinnamon, nutmeg and cloves. To save time you could make the stewed apple portion of this recipe a day or two in advance and then just reheat them right before serving. Alternatively, if you have leftovers, these stewed apples would be fantastic on this Grain Free Apple Cinnamon Porridge.

Apple Cinnamon Pancakes Topped with Stewed Apples

Prep Time 15 minutes
Cook Time 10 minutes

Ingredients

Pancakes
  • 2 eggs
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • 1/3 cup almond milk
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch of cloves
  • 1/2 tsp baking soda
  • 1 tbsp coconut flour
  • 1/4 cup almond flour
  • 1 apple grated
  • 1 tbsp coconut oil or butter
Stewed Apple Topping
  • 1 tbsp coconut oil
  • 2 apples peeled, cored and chopped into small pieces
  • 1 tbsp honey
  • 1 tsp cinnamon
  • 1/4 cup water or apple juice

Instructions

Pancakes
  • In a bowl whisk together the eggs, honey, vanilla extract and almond milk. Add in the baking soda, cinnamon, nutmeg and cloves and stir. 
  • Stir in the flours and mix until well combined, make sure that there are no clumps before adding the shredded apple. 
  • Melt the coconut oil in a skillet on medium heat. Once the oil is hot, pour in approximately 2 tbsp sized amounts of batter to form the pancakes. Use a spatula to form the pancakes into circular shapes and let cook for about 4 minutes until the pancake is golden and bubbles begin to form on the surface. Flip and cook for another 3 to 4 minutes on the other side. Repeat with the remaining batter. 
  • Serve the pancakes in a big stack topped with the stewed apples. 
Stewed Apples
  • Melt the coconut oil in a small sauce pan on medium heat. Add in the chopped apples and stir to coat. 
  • Add the honey, cinnamon and liquid (either water or apple juice) and let simmer on low heat for approximately 5 minutes until the apples are tender and most of the liquid has evaporated. 
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Want more delicious recipes from Carmen? Be sure and follow her on Instagram and check out her new cookbook!

Recipe, images and text by Every Last Bite