Paleo Apple Cinnamon Pancakes


Autumn is not just a pumpkin season, but it’s also the peak of apple season! These cinnamon pancakes are so good and super moist that you won’t know that they’re sugar-free, dairy-free, and paleo! And may I add that they’re topped with crunchy apples and more cinnamon?! It creates the perfect autumn breakfast for just about anyone!


What makes these pancakes so delicious? They’re not just topped with a homemade diced apple topping, but the batter also has applesauce (which keep them super moist) and a good amount of cinnamon spice! A bit of honey is also added to make these pancakes taste simply divine!

This great pancake recipe is just another great way to make your kitchen smell like an autumn hurricane just passed through!


Yep! You sure can! Though these pancakes taste incredible on a lazy weekend day, the leftovers can be frozen until you’re ready to eat them! Here’s a few ways you can freeze them without having them to stick to each other.

  • You can freeze a single layer on a baking sheet. Place your cooled off pancakes in an even layer on a parchment paper-lined baking sheet pan. They typically take about an hour to freeze completely.
  • Stack your pancakes with a piece of parchment paper in between each one. It’ll hopefully prevent them from sticking to each other.
  • Store the pancakes in a ziplock bag, an airtight plastic storage container, or an airtight glass container. They’re best eaten within two months.


When you get in the mood to have some quick pancakes, there are multiple ways you can reheat them for breakfast.

  • Microwave. Though I’m not a huge fan of microwaving my food, this is a great way to do it! Lay two to six pancakes on a microwave safe plate. Reheat for 20 seconds for two pancakes, and 60 seconds for four or more. Or according to your microwave.
  • Toaster. Super easy and convenient! Put two pancakes into you toaster on a light setting for two to three minutes. Or according to your toaster.
  • Mini-Oven. We have a mini-oven, and I love it! Great way for reheating food too! Heat the oven to 375 F. and heat the pancakes on a parchment covered baking sheet for about 10 minutes. Or according to you mini-oven.

If you loved these breakfast apple cinnamon pancakes…

You’ll also love my Apple Cinnamon Oatmeal Cups and my delicious Pumpkin Chocolate Chip Muffins. Breakfast has never been so easy and so good!

Prep time:
15 minutes
Cook time:
15 minutes
Chill time:
Total time:
30 minutes
6 Servings


For Pancakes:
Dry Ingredients

Wet Ingredients

For Topping:
Apple Topping


1. Before you start, prepare your ingredients together and take out a skillet that you’ll use for the pancake batter.

For Pancakes:
2. In a large bowl, whisk all of the dry ingredients together in a bowl.

3. In a separate smaller bowl, whisk all of the wet ingredients. Then make a well in the flour mixture and add the wet ingredients into the dry ingredients. Mix until well combined.

4. Heat a skillet on medium-high heat, coat the warm skillet with coconut oil or butter.

5. Spoon out the batter onto the skillet. Let them cook for 2/3 minutes on one side, the flip and cook for an additional 1/2 minutes.

For Apple Topping:
6. While the pancakes are cooking, make the apple topping in a small saucepan over medium heat.

7. Add the chopped apples, butter, maple syrup, and cinnamon to the pot and let it simmer 10-12 minutes, or until the apples are soft.

8. Serve immediately with the apple topping poured over the pancakes.

9. Instagram your creation with @emily_kovalev! I love seeing and sharing what you came up with!

10. Enjoy with a nice cup of tea or a freshly brewed coffee:)

Recipe notes

*** If you’d like to make this recipe gluten-free, you can purchase a gluten-free flour, or use some coconut flour.

*** If you don’t have apple sauce, no worries! This recipe can hold up without it. It’ll just be a tad bit more dense than if you were to add some apple sauce.

*** This recipe is sweetened with only natural ingredients. One good way to shop is find the product with the least ingredients!

*** You can use any milk in this recipe, including cashew milk, almond milk, or even hemp milk. Whole milk works fine too.

*** Each serving is 2 pancakes, so this recipe makes about 12 pancakes total.

Did You Make This Recipe?

Snap a photo of it and tag me on Instagram @emily_kovalev or use the hashtag #emily_kovalev so I can see it and feature it!