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30 minutes | 15 ingredients | 6 servings


  • 3 Eggs

  • 3/4 cup Unsweetened Almond Milk

  • 3 tbsp Maple Syrup (divided)

  • 3/4 Lemon (juiced and divided)

  • 1 tsp Vanilla Extract

  • 1/2 cup Coconut Flour

  • 1/2 cup Arrowroot Powder

  • 1 1/2 tsp Baking Powder

  • 1/4 tsp Baking Soda

  • 1/4 tsp Sea Salt

  • 1 tbsp Extra Virgin Olive Oil

  • 1 tbsp Coconut Oil

  • 1 Apple (cored and diced)

  • 1/2 tsp Cinnamon

  • 2 tbsp Almond Flour


  1. In a large bowl, whisk the eggs, almond milk, 1/3 of the maple syrup, 1/3 of the lemon juice and vanilla until combined.

  2. In a separate bowl, combine the coconut flour and arrowroot flour. Add to the wet mixture about 1/4 cup at a time, whisking thoroughly.

  3. Mix in baking powder, baking soda, and salt.

  4. Grease a large skillet with olive oil and place over medium heat. Once hot, pour pancakes in the skillet, about 3-inches wide.

  5. Once small holes begin to appear in the surface of the pancake, sprinkle a few apple chunks onto it and flip over. Cook each side approximately 3-4 minutes. Repeat until batter is finished.

  6. Heat coconut oil in a small saucepan over medium heat. Add remaining apple chunks, cinnamon, the remaining 2/3 of the lemon juice and the remaining 2/3 of the maple syrup. Stir until combined.

  7. Add almond flour and turn down to low-medium heat. Let simmer and stir occasionally for 3 to 5 minutes or until apple chunks are soft.

  8. Top apple pancakes with chunky apple cinnamon sauce and enjoy!

You will apple-solutely love this pancake recipe! Here's an excuse to go apple picking. Whip these up this weekend and your family will thank you!

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