Delicious, paleo, and gluten-free, these simple pancakes use tapioca flour for elasticity, applesauce for moisture, and cinnamon for cozy aroma. Serve with honey and lemon, or your favorite pancake syrup.
2 large eggs
⅓ cup applesauce
½ teaspoon vanilla extract
½ cup almond flour
⅓ cup tapioca flour
½ teaspoon ground cinnamon
½ teaspoon baking soda
1 pinch salt
3 tablespoons water, or as needed
1 ½ teaspoons coconut oil, or as needed
Gather all ingredients.
Whisk eggs lightly in a large bowl. Add applesauce and vanilla extract; mix well to combine.
Combine almond flour, tapioca flour, cinnamon, baking soda, and salt in a separate bowl.
Add to egg mixture and mix until just combined. Add water until pancake batter is desired thickness. Set batter aside to rest for 15 minutes.
Melt coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form in the center and the edges are dry, 3 to 4 minutes.
Flip and cook until golden on the other side, 2 to 3 minutes. Repeat with remaining batter.
Serve and enjoy!
