We LOVE pancakes at our house on weekend mornings. It’s a fun way to wake up, let Estella help in the kitchen, and spend some time together before we go off and adventure for the day. We try to make a more nutritious version, however, with more protein and fat to give us a little more energy through the day instead of a carb crash! I usually add fruit—blueberries and peaches were our summer favorites—which makes them somewhat sweet so you only need a little syrup to seal the deal (and get our toddler to eat them).

As the cold weather comes our way and fresh apples are in abundance, we made our own apple cinnamon version this weekend that was a new family favorite. Check out the recipe below and give them a try!

Recipe for Grain-free Apple Cinnamon Pancakes

INGREDIENTS:

1 1/2 cups almond flour
1/4 cup arrowroot flour/starch
1 1/2 tsp baking powder*
2 tsp cinnamon
1/4 tsp salt
3/4 cup almond milk
2 Tbs coconut oil melted (plus more for the skillet)
2 eggs beaten
1 small apple diced
honey or maple syrup for serving

INSTRUCTIONS:

Mix the dry ingredients (almond flour, arrowroot flour, backing powder, cinnamon, and salt) together in a large bowl
Add the wet ingredients (almond milk, coconut oil, eggs, apple pieces) to the bowl and stir well or whisk to combine
Heat a large skillet and coat with coconut oil. When the skillet is hot, use a 1/4 cup measuring cup to pour out batter for each pancake. Cook until the edges are dry and lose their shine, then flip and cook the other side until each side is golden.
Serve with butter, honey, or maple syrup. Enjoy!

*To make paleo baking powder, combine 1 part baking soda + 2 parts cream of tartar + 1/2 part arrowroot or tapioca starch/flour