This super easy recipe only requires you to 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! Just bake and it’s ready to enjoy. That’s what I call magic!
Total Time
40min
0.0
0 Ratings
Author: Joyous Health
Servings:
4
Ingredients
Apple Cinnamon Pancakes
•
4
Tbsp
Unsalted Butter
•
1
cup
Almond Flour
•
1
cup
Unsweetened Apple Sauce
•
6
Eggland's Best Classic Eggs
•
1/4
tsp
Sea Salt
•
1
tsp
Simply Organic Cinnamon, Ground
Topping
•
2
Honeycrisp Apples
, diced
or Royal Gala
•
1/2
cup
Chopped
Pecans
•
2
Tbsp
Coconut Oil
or Ghee
•
1
tsp
Simply Organic Cinnamon, Ground
•
4
Tbsp
Maple Syrup
•
2
Tbsp
Water
Cooking Instructions
1.
Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking dish with parchment paper.
2.
Place the Unsalted Butter (4 Tbsp) in the parchment-paper-lined baking dish and set it in the heated oven to melt.
3.
Mix the Almond Flour (1 cup), Unsweetened Apple Sauce (1 cup), Eggland's Best Classic Eggs (6), Sea Salt (1/4 tsp), and Simply Organic Cinnamon, Ground (1 tsp) 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.
To make the apple topping, melt Coconut Oil (2 Tbsp) on a pan on the stovetop on medium heat.
7.
Add Honeycrisp Apples (2) and saute until soft but not mushy. Add Simply Organic Cinnamon, Ground (1 tsp), Maple Syrup (4 Tbsp), and Pecans (1/2 cup) as they soften. Add Water (2 Tbsp) if apples start to dry out.
8.
After the pancake has cooled, cut it into 6 pieces. Place topping on top of each slice of pancakes.
Author's Notes
Serves 4-6 people.
Store the pancakes in an airtight container in the fridge for up to 3 days.
To reheat, place in your oven set to 275 degrees F (140 degrees C) for 10 minutes.
Nutrition Per Serving
CALORIES
789
FAT
48.9 g
PROTEIN
17.9 g
CARBS
80.9 g
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