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Baked Apple Cinnamon Pancakes

I’ve never met a homemade pancake I didn’t love! This recipe is super easy because all you have to do is pour the entire batter into a baking pan and then pop it in the oven. No waiting, no flipping, no splish-splashing of coconut oil on the pan—nothing! Then, all you have to do is bake it and it’s ready to enjoy. That’s what I call magic! I adapted this wonderful recipe from Lianne’s newly updated and revised cookbook Sprout Right.

Sprout right apple pancakes

This cookbook is an essential read for families planning to have a baby, or those of you with babies, school-age children, or any kids in between, and beyond. It answers every question you might have from breastfeeding to essential nutrients for kids. But no matter what life stage you’re at, I’m pretty sure you’ll love this recipe! 

This recipe is gluten-free, paleo-friendly (if you use ghee instead of butter) and only contains 6 ingredients!

I know many of you are sensitive to dairy, so rest assured, this recipe works just as well with ghee! If you’re really motivated, make your own ghee . It’s far cheaper and very rewarding! In fact, I have a whole video on my YouTube channel on how to make it.

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The great thing about ghee is that all the dairy proteins are removed in the process of making it, which makes it ideal for those with food allergies or sensitivities. If you’re using butter, I recommend grass-fed or certified organic butter. My preference is usually grass-fed, but it’s a little more pricey. However, it’s higher in nutrients such as CLA, beta-carotene and more.

baked pancake

The pancake all on its own (before you add toppings) has a lovely texture and it’s not too dense, especially considering the main ingredient is almond flour. I took things one step further and sautéed some apples and pecans for the topping—just like I did in my Apple Walnut French Toast from Joyous Health—a recipe I’ve been making for years!

apple topping for pancakes

There is something so cozy about cooked apples, don't you think? Since I was a little girl, my mom would bake apples for a healthy dessert. The smell that filled our home was pure JOY. Note, that you’re actually not baking them here, but sauteing them. They will still smell heavenly!

Once you’ve got your apple pecan mixture ready and your pancakes are baked, place a generous amount on the pancakes, drizzle with maple syrup and you’re good to go!

apple pancake

This recipe is great if you’re entertaining because you don’t need to be a slave to your kitchen and you can socialize instead while you sip on your Rise and Shine Latte . I’m a big fan of that!

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I made a couple of adjustments to the original recipe which I’ve noted below in the recipe.

apple pancakes

This recipe is...

  • Gluten-free
  • Paleo-friendly (if you use ghee)
  • Blood-sugar balancing (albeit, less so when you pour maple syrup all over it, but the pancake itself is!)
  • Kid-approved (filling and super yummy!
  • A one-“pot” meal!
Breakfast & Brunch
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Ingredients
  • 1/4 cup unsalted butter
  • 1 cup almond flour
  • 1 cup unsweetened apple sauce
  • 6 eggs
  • 1/4 tsp sea salt
  • 1 tsp ground cinnamon
TOPPING
  • 2-3 apples (Honey Crisp or Royal Gala are ideal)
  • 1/2 cup pecans, chopped
  • 2 tbsp coconut oil or ghee (butter will burn too easily)
  • 1 tsp ground cinnamon
  • 1/4 cup maple syrup
  • 2 tbsp water
Instructions
  1. Preheat the oven to 435 F (255 C). Line a 9x13 inch baking dish with parchment paper.
  2. Put the butter in a 9x13 inch baking dish and set it in the heated oven to melt.
  3. Mix the flour, applesauce, eggs, salt, and cinnamon in a bowl.
  4. When the butter is melted, pour the batter into the baking dish and spread evenly into the corners.
  5. Return the dish to the oven and bake for 25 minutes until golden.
  6. Let cool, then cut into 6 pieces. Serve with fruit spread, jam, or apple mixture topping!
  7. To make the apple topping, melt coconut oil or ghee on a pan on the stovetop on medium heat. Add apples and saute until soft. Add water if apples are starting to dry out. Add cinnamon and maple syrup when as they are softening. Cook until soft but not mushy.
  8. Place topping on top of each slice of apple pancakes.
  9. Store the pancakes in an airtight container in the fridge for up to 3 days. Reheat in an oven set at 275 F (135 C) for 10 minutes.

Notes

Recipe adapted from Sprout Right Cookbook. Serves 4-6

Just a friendly reminder, my recipes are always print-friendly. Just hit the print button on the top right of the recipe card.

apple pancakes

Have a wonderful rest of your week! 

Joy xo

16 Comments
Grace   •   December 24, 2019

Is there a good alternative to almond flour? We have a tree nut allergy in the house.

Reply
Joy McCarthy   •   December 24, 2019

Virginia Donnelly   •   December 24, 2019

Looks yummy! However, is there a vegan version? Replacing the eggs and the butter?

Reply
Joy McCarthy   •   December 24, 2019

Virginia Donnelly   •   December 24, 2019

Thank you, Joy! Have a wonderful Christmas and all the best for the New Year!

Reply
Joy McCarthy   •   December 26, 2019

Sina C.   •   December 26, 2019

Hey Joy, how did you keep the parchment paper from rolling before I put the butter in?

Reply
Joy McCarthy   •   December 27, 2019

Amanda   •   December 27, 2019

Do you mix the batter in with the melted butter once you’ve poured it on top?

Reply
Joy McCarthy   •   December 28, 2019

Jen W.   •   January 6, 2020

can I use vegan butter? I have a dairy allergy.

Reply
Joy McCarthy   •   January 6, 2020

Stella   •   February 22, 2020

Hello, I accidently bought superfine Almond flour would that work?

Reply
Joy McCarthy   •   February 23, 2020

Stella Stella   •   March 17, 2020

I made this recipe and it was delicous. I am making it again, and was wondering what to you mean by mixing? Should I use a electric mixer or a wooden spoon, or rubber spatuala's are just as good.

Reply
Joy McCarthy   •   March 17, 2020

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