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A fork cutting a bite size part from a plate with Apple Cinnamon Pancakes With freshly diced tart apples and melting ghee on top

Apple Cinnamon Pancakes

  • Author: Shannon Doleac
  • Yield: 6 - 8 1x


  • 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


  1. Heat a griddle or large skillet over medium heat.
  2. Mash the banana in a large mixing bowl (with a potato masher or a fork).
  3. Mix in applesauce and nut butter until uniform (stirring well with a fork).
  4. Add eggs and combine.
  5. Mix in remaining ingredients to form a batter consistency.
  6. Coat griddle or pan with ghee (or coconut oil) and pour batter into roughly 3 inch diameter pancakes.
  7. Allow to set and cook well (a few minutes per side). Flip once bubbles start to form and cook the other side.
  8. Top with a smear of ghee and diced apple.


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.