Grain-free pancakes! Who would have thought they’d play such a pivotal role in the real food kitchen? We always give the alternative flour pre-made pancake mixes a try in our house, but we inevitably come back to the homemade versions as our crowd-pleasers.
This particular recipe is right up our youngest son’s alley, as he doesn’t love the banana taste that’s prominent in most of the pancakes we make. With freshly diced tart apples and melting ghee on top, the apple cinnamon version is one of my favorites, too!
If you like pancakes — but not unhealthy flours — try these Cassava Flour Pancakes. And if you want more apple-cinnamon treats, try this gluten-free galette!
Apple Cinnamon Pancakes
- Yield: 6 - 8 1x
Scale
Ingredients
- 1 ripe banana
- 1 cup unsweetened applesauce
- 1 cup nut butter (almond, walnut, etc.)
- 4 eggs
- 3 Tbsp coconut flour
- 1 Tbsp cinnamon
- 1/2 tsp vanilla
- 1 Tbsp. ghee (and more for topping)
- 1 apple, finely diced for topping
Instructions
- Heat a griddle or large skillet over medium heat.
- Mash the banana in a large mixing bowl (with a potato masher or a fork).
- Mix in applesauce and nut butter until uniform (stirring well with a fork).
- Add eggs and combine.
- Mix in remaining ingredients to form a batter consistency.
- Coat griddle or pan with ghee (or coconut oil) and pour batter into roughly 3 inch diameter pancakes.
- Allow to set and cook well (a few minutes per side). Flip once bubbles start to form and cook the other side.
- Top with a smear of ghee and diced apple.
Notes
Consistency may vary based on the ripeness of the banana. If the batter needs thinning, I like to use a touch of coconut milk or almond milk to reach the consistency I like.
These pancakes are great to keep in the freezer for easy snacks or breakfast options.
