I know, I know. You’re probably knee deep in your preparations for your Thanksgiving menu this week (and understandably so!). Breakfast is probably the last thing on your mind. But as far as I’m concerned, there’s never a bad time for pancakes! And these autumn-inspired Paleo Cinnamon Apple Pancakes are the perfect breakfast treat to celebrate this time of year.
If you’re not quite into “all-things-pumpkin,” or if you’re simply looking for an alternative to pumpkin this season, these Paleo Cinnamon Apple Pancakes will hit the spot. They combine the lovely flavors of apples, cinnamon, and nutmeg to create that perfect taste of autumn with every bite.
Like my other pancakes recipes, these Paleo Cinnamon Apple Pancakes are made with cassava flour. I love cassava flour because it produces a texture similar to wheat flour, but it’s completely gluten-free and grain-free (yay!).
Cassava flour is made from the whole root of the cassava (or yuca) plant, unlike tapioca starch, which is a starch extracted from the root of the cassava plant. Because it uses the whole plant and not just the starch, cassava flour has a lower glycemic index than tapioca starch. While it’s definitely not low carb (sorry, guys!), it’s still a little healthier for blood sugar management. And since pancakes are a “treat” around here (meaning, we don’t make them very often), I’m okay with a few carbs in this case!
(Note: this post contains affiliate links, which means if you click through and make a purchase, I may receive a commission, at no additional cost to you. To learn more, click here.)
Like all my recipes that call for cassava flour, I always recommend using the best: Otto’s Cassava Flour. The taste and texture is always spot on, and I never feel like I’m being deprived of the fluffy nature of traditional pancakes.
Not only are these Paleo Cinnamon Apple Pancakes fluffy and delicious, but they’re also grain-free, nut-free, dairy-free, and refined sugar-free. And because I love apples (and anything made with apples), I think these might be my favorite pancake flavor combination yet! So I hope you too will treat yourself to a little taste of autumn this holiday season. Enjoy!
If you’re not into apples, be sure to also check out my other pancake recipes:
(gluten-free, grain-free, nut-free, dairy-free, refined sugar-free)
- 3 pasture-raised eggs
- ⅓ cup applesauce (unsweetened and no additives)
- ½ cup full-fat additive-free coconut milk
- 1 Tbsp unrefined coconut oil melted
- 1 Tbsp pure and/or raw honey
- ½ tsp raw apple cider vinegar
- ¾ cup Otto’s cassava flour
- 2 Tbsp organic coconut flour (I like Bob’s Red Mill)
- 2 scoops Vital Proteins Collagen Peptides (optional, for extra protein)
- ¼ tsp baking soda
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- pinch of mineral salt
- ½ cup fresh apple (cored, peeled, and diced)
In a large bowl, whisk eggs, apple sauce, coconut milk, coconut oil, honey, and apple cider vinegar. (If your batter appears too thick or thin, add or reduce amount of milk accordingly; in particular, If you are using coconut milk that contains a stabilizer like guar gum, you may need to slightly increase the amount.) Mix thoroughly.
Add in cassava flour, coconut flour, collagen peptides, baking soda, cinnamon, nutmeg, and salt. Mix thoroughly until batter is smooth.
Fold in diced apple.
Preheat a pan at just under medium heat, or an electric griddle to 325 degrees (I cook these pancakes at a slightly lower heat than I would traditional wheat pancakes). Once heated, grease pan or griddle with coconut oil.
Scoop and pour ¼ cup batter for each pancake onto griddle or pan. Cook until each side is golden brown, flipping once bubbles begin to break on the surface. (Be careful not to let them burn.)
Serve with real maple syrup and/or grass-fed butter or ghee. Enjoy!