Paleo Applesauce Pancakes
The unique combination of almond flour and tapioca flour creates a light, elastic texture that feels both satisfying and indulgent. Quick to prepare and endlessly versatile, these pancakes are perfect for any breakfast table.
Ingredients
- ½ cup almond flour
- ⅓ cup tapioca flour
- 2 eggs
- ⅓ cup applesauce
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
- 1 pinch of salt
- 3 tablespoons water as needed
- 1 ½ teaspoons coconut oil or as needed
Instructions
- In a large mixing bowl, lightly whisk the eggs until frothy. Incorporate the applesauce and vanilla extract, stirring until well blended.
- In a separate bowl, combine the almond flour, tapioca flour, cinnamon, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Adjust the batter's consistency by adding water incrementally, as needed. Allow the mixture to rest for 15 minutes to enhance its texture.
- Heat coconut oil on a griddle or non-stick skillet over medium-high heat. Using a large spoon, ladle portions of the batter onto the preheated surface. Cook for 3 to 4 minutes, or until bubbles form and the edges become firm. Flip the pancakes and cook the opposite side for an additional 2 to 3 minutes, or until golden brown. Repeat the process with the remaining batter, ensuring the griddle is adequately oiled as needed.
Notes
For a non-paleo option, consider substituting baking soda with baking powder. Adjust the water content to achieve your desired pancake thickness, whether fluffy or thin. This recipe can be scaled to serve six for larger gatherings.