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Paleo Cinnamon Spice Pancakes

Nothing says Saturday morning like pancakes. Justin grew up with them on the table every Saturday morning, and from what I hear, I’ve got big shoes to fill in the pancake making department. Ok, let’s be real, Justin grew up on a farm and his mom is a wonderful cook among many other things…I’ve got real big shoes to fill all around. Paleo pancakes first though! 

This recipe is pretty simple and makes fluffy paleo cinnamon spice pancakes with a texture similar to what you probably had before changing your diet to a paleo lifestyle. I try not to eat too many nuts or too much nut butter as it seems to irritate my stomach, but Justin loves topping these guys with almond, sunflower seed, or cashew butter and a little maple syrup. Yep, you guessed it, Justin loves a solid salty-sweet combo just as much as me! These are Justin approved and realsimplegood.

Mmmm…Saturday morning is served, paleo friendly, of course!

Paleo Cinnamon Spice Pancakes 1

Paleo Cinnamon Spice Pancakes 2

Eat ’em up! These paleo cinnamon spice pancakes easily live up to their grain made predecessor!


PALEO CINNAMON SPICE PANCAKES

5 from 1 vote
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 5 -6 pancakes
Author: Justin + Erica Winn
Print Recipe Rate Recipe

Ingredients

  • 1/2 cup tapioca flour
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1 tbsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup apple sauce - unsweetened and just organic apples - they sell it at Costco
  • 2 tsp vanilla
  • 2 tbsp grassfed butter (we love Kerrygold from Amazon, Trader Joe's or Costco)
  • 3 eggs

Instructions

  • In a medium mixing bowl, combine all of the dry ingredients with a whisk.
  • Add the wet ingredients and continue whisking until a smooth batter forms. Note: It will be a little thicker than your typical pancake batter.
  • Heat your griddle pan or other pan of choice over medium heat.
  • Use either a non-stick coconut oil spray...OR...for even yummier pancakes, add a little butter to your heated pan.
  • Scoop a couple of spoonfuls of the batter into your pan and spread the batter out a little with the back of your spoon to form a larger circle shape. Remember the smaller they are the easier they are to flip, so choose your size and shape carefully.
  • Flip the pancake when it starts to bubble. You can check to see that the bottom side has started to brown just a little. That is the perfect time to do your flipping.
  • We like to place the pancakes on a plate in the oven with low heat (about 200 degrees) until all the pancakes are cooked so we can enjoy them together while they're warm and right off the stove.
  • Top with your favorites. We love almond, sunflower seed, or cashew butter, regular grass fed butter, banana slices, strawberry slices, maple syrup, etc. Have fun with the toppings!
Tried this recipe?Take a picture and tag @realsimplegood so we can see it!

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