Paleo Applesauce Pancakes Recipes

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PALEO APPLESAUCE PANCAKES



Paleo Applesauce Pancakes image

A simple and guilt-free breakfast. Tapioca flour gives these pancakes elasticity and applesauce combined with a bit of cinnamon give them a pleasant, homey aroma. Serve drizzled with honey and lemon juice or another sauce of your choice. Delicious, paleo, and gluten free.

Provided by PiePony

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 10

2 eggs
⅓ cup applesauce
½ teaspoon vanilla extract
½ cup almond flour
⅓ cup tapioca flour
½ teaspoon ground cinnamon
½ teaspoon baking soda
1 pinch salt
3 tablespoons water, or as needed
1 ½ teaspoons coconut oil, or as needed

Steps:

  • Whisk eggs lightly in a large bowl. Add applesauce and vanilla extract; mix to combine.
  • Combine almond flour, tapioca flour, cinnamon, baking soda, and salt in a separate bowl. Add to egg mixture; mix until just combined. Add water until batter is desired thickness. Set batter aside to rest for 15 minutes.
  • Melt coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 127.4 calories, Carbohydrate 10.5 g, Cholesterol 62 mg, Fat 7.9 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 154.9 mg, Sugar 1.9 g

PALEO APPLESAUCE PANCAKES



Paleo Applesauce Pancakes image

A simple and guilt-free breakfast. Tapioca flour gives these pancakes elasticity and applesauce combined with a bit of cinnamon give them a pleasant, homey aroma. Serve drizzled with honey and lemon juice or another sauce of your choice. Delicious, paleo, and gluten free.

Provided by PiePony

Categories     Side Dishes

Time 30m

Yield 6

Number Of Ingredients 10

2 eggs
⅓ cup applesauce
½ teaspoon vanilla extract
½ cup almond flour
⅓ cup tapioca flour
½ teaspoon ground cinnamon
½ teaspoon baking soda
1 pinch salt
3 tablespoons water, or as needed
1 ½ teaspoons coconut oil, or as needed

Steps:

  • Whisk eggs lightly in a large bowl. Add applesauce and vanilla extract; mix to combine.
  • Combine almond flour, tapioca flour, cinnamon, baking soda, and salt in a separate bowl. Add to egg mixture; mix until just combined. Add water until batter is desired thickness. Set batter aside to rest for 15 minutes.
  • Melt coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 127.4 calories, Carbohydrate 10.5 g, Cholesterol 62 mg, Fat 7.9 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 154.9 mg, Sugar 1.9 g

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