It’s the weekend!!!  Woohoo!!!  In our house, that means PANCAKES!!!

So, I have to be honest.  I’ve made about 102 paleo/gluten free pancake recipes and only liked about 4 of them.  Every time I say I’m going to make pancakes my husband gets this weird look on his face and says, regular OR paleo???  Clearly, I’ve made some bad pancakes that got thrown in the garbage immediately.  Oh, but let me tell you…  These pancakes are AMAZING.  I don’t normally say this about my pancakes, so please understand how really really yummy these are!  And let me just tell you what makes them AMAZING… The applesauce.  Yep!  I don’t know what it is about applesauce, but I’ve noticed that whenever I bake with it, my breads, pancakes, muffins, etc… come out so fresh, so moist, and so freakin’ delicious!!!  I don’t know why I haven’t been adding it to my pancakes before now?

I think these pancakes are perfect for any occasion.  Brunch, lunch, a mid-afternoon snack…seriously,  anything!  They’re actually pretty sweet with the apple topping so you really don’t need too much syrup…unless you’re a syrup lover like me!  Pour that syrup on!!!


Yields: 8-10 pancakes


For the Pancakes:

  • 4 organic eggs
  • 1/2 cup organic apple sauce
  • 1/2 cup organic milk or non-dairy milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup plus 1 tbsp coconut flour
  • 1/4 cup plus 1 tbsp tapioca
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tbsp organic cane sugar or coconut sugar
  • pinch of salt
  • 2 tsp ground cinnamon

For the topping:

  • 1/4-1/2 cup raisins, optional
  • 1/2 cup chopped pecans, optional
  • 2 organic apples, sliced
  • 1 tbsp butter
  • 1-2 tbsp organic cane sugar of coconut sugar
  • 1 tsp ground cinnamon
  • pinch of salt
  • 1/4 cup water
  • juice of 1 lemon
  • butter or coconut oil for greasing the pan
  • maple syrup


  1. Sift all of your dry ingredients together into a bowl and set aside for a few.
  2. Using a standing or handheld mixer with your whisk attachment, add all of the wet ingredients EXCEPT the milk to your bowl and mix together.
  3. Slowly add the dry ingredients to your wet ingredients adding a little bit of milk each time.  Mix on low until your drying ingredients is thoroughly mixed through.  Be careful not to over beat.
  4. Get your griddle or cast iron skillet out!  I cook my pancakes on medium-low heat.  For me, this helps them to brown perfectly on the outside and still be cooked through in the middle.
  5. While your pancakes are cooking, get out a large skillet.  On medium-high heat add the butter and apples.  Let the apples cook about 5 minutes, then add the rest of the ingredients for your topping.  I don’t like for my apples to be mushy, so I cut the heat to low and let them hangout while the rest of my pancakes cook.
  6. Top the pancakes with the apple topping, drizzle with a little maple syrup if you want to…. Serve with bacon, sausage or whatever you like best!



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