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.
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.
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.
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!
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!
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!
I made a couple of adjustments to the original recipe which I’ve noted below in the recipe.
- 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
Baked Apple Cinnamon Pancakes
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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
- Preheat the oven to 435 F (255 C). Line a 9x13 inch baking dish with parchment paper.
- Put the butter in a 9x13 inch baking dish and set it in the heated oven to melt.
- Mix the flour, applesauce, eggs, salt, and cinnamon in a bowl.
- When the butter is melted, pour the batter into the baking dish and spread evenly into the corners.
- Return the dish to the oven and bake for 25 minutes until golden.
- Let cool, then cut into 6 pieces. Serve with fruit spread, jam, or apple mixture topping!
- 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.
- Place topping on top of each slice of apple pancakes.
- 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.
Have a wonderful rest of your week!
Joy xo
Is there a good alternative to almond flour? We have a tree nut allergy in the house.
ReplyI would recommend a different pancake recipe. This one is nut-free and just as yummy! https://www.joyoushealth.com/16527-blog-world-s-easiest-pancake
Looks yummy! However, is there a vegan version? Replacing the eggs and the butter?
ReplyI would use a replacement butterlike Earth Balance made with sunflower (not soy) because you want to have that buttery flavour and the eggs you can likely do a flax egg. Hope that helps!
Thank you, Joy! Have a wonderful Christmas and all the best for the New Year!
ReplyThanks so much Virginia, I hope you love this recipe!
Hey Joy, how did you keep the parchment paper from rolling before I put the butter in?
ReplyScrunch the paper up into a ball and then pour water all over it.
Do you mix the batter in with the melted butter once you’ve poured it on top?
ReplyYou don't need to but it won't hurt the recipe if you do it will just mix more of the butter flavour in.
can I use vegan butter? I have a dairy allergy.
ReplyYes for sure! If you have a dairy allergy, ghee should be fine unless you have an anaphylactic allergy.
Hello, I accidently bought superfine Almond flour would that work?
ReplyYes for sure!
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.
ReplyYou don't have to use an electric mixer, although you can if you like. A rubber spatula is totally fine. Glad you're loving it too!
Can I use another type of flour? I can’t have almonds.
ReplyI would suggest this recipe instead and swap the almond butter for Sunbutter. Enjoy!! https://www.joyoushealth.com/27453-blog-baked-pancakes-with-almond-butter-and-berries
Just made this for a late Sunday breakfast. So good! Will be making again for sure. Thank you.
ReplyGlad to hear you loved this recipe! It's a gem!