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Paleo Apple Cinnamon Pancakes

My favorite mornings are spent in the kitchen creating a meal my family will enjoy around the table and sustain our apetites for all our adventures to come. 

Why I love it...

If you have been to my blog before you probably know I am a sucker for breakfast food. I mean, who doesn’t? Right? I just love taking my time in the morning and preparing a warm meal full of comfort and something hardy to sustain me through noon. These paleo apple cinnamon panakes hit the target!

I have made pancakes so many different ways but I often come back to this one–especially in the colder months. The warmth of the cinnamon with the bite of the pecan, paired with the crisp of the apple awakes a light inside me. My morning is made right, I am ready for the day, and best of all my tummy is nourished and happy.

Often times, I find bananas in a paper produce bag at a discount price at my local grocery store. These bananas have started to brown and make excellent pancakes and baked goods. I recommend keeping an eye out at your local grocery store for one of these bundles. I believe using this tip will save you a few!

In this recipe I use a blender or food processor to use the main ingredient (bananas) nice and creamy. However, IF you do not have access to one don’t worry! Simply mash the bananas with a fork. I find it easiest to mash the bananas in one by one and then add in the eggs. Once I get a few eggs in there for some reason the mashing gets a bit easier. Once the mixture is pretty smooth follow the remainder of the recipe card from there. Best of luck!

THANKS FOR STOPPING BY!

If you are on the lookout for more fun breakfast inspired recipes you can check out my Sweet Potato Medallions!

As always, I’d love to hear how you enjoyed my Paleo Apple Cinnamon Pancakes Recipe. So don’t forget to come back and let me know your thoughts! What is your fave breakfast treat?

Paleo Apple Cinnamon Pancakes

Amy
These homemade apple cinnamon pancakes are filled with protein and delightful nostalgia!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Servings 6 people

Equipment

  • 1 blender or food processor

Ingredients
  

  • 6 bananas unpeeled
  • 7 eggs
  • 2/3 cup arrowroot powder
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 whole apple diced
  • 3 tbsp coconut oil *for skillet
  • 1/2 cup pecans for topping
  • maple syrup for topping

Instructions
 

  • Place peeled bananas in the blender or food processor and pulse.
  • Add eggs, arrowroot, coconut flour, baking soda, cinnamon, and salt to the blender and blend until smooth.
  • Dice apples and set aside.
  • Remove blade from blender or food processor. Add in 1/2 the apples. Stir.
  • On a pre-heated medium heat skillet add 1/2 tbsp of coconut oil.
  • Using a dry 1/4 measuring cup, scoop the batter into circles onto the skillet.
  • After the bottoms of the pancakes begin to brown (you may notice a bubble or sides begin to form) flip the pancakes.
  • Continue process until all the batter is cooked.
  • Top cooked pancakes with remaining diced apple and pecans, followed by pure maple syrup .

Notes

If you do not have a food processor or blender you can still make this recipe! Simply mash the bananas with a fork until the bananas run smooth. I find doing the bananas one at a time helps. 
Keyword pancakes
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Paleo Pecan Pie

This pecan pie is deliciously sweet and perfectly rich. You are seriously not going to believe this healthier Paleo Pecan Pie is made without corn syrup and processed sugars! My recipe is packed with all the rich, creamy, quintessential pecan pie flavors, without the bad-for-you ingredients. 

 

This Paleo Pecan Pie is simple to create. In fact, you can make everything from the crust to the filling in about 20 minutes. Not bad timing for a pie from scratch. Leave all the time-consuming holiday prepping for your turkey and sides!

This post is sponsored by Sincerely Nuts. All opinions are my own. Also, as an Amazon affiliate, I earn on qualifying purchases. As always, these opinions are my own and I will never recommend anything I wouldn’t use myself. You can find my disclosure here.

My favorite part about this Paleo Pecan Pie is the way the sugars caramelize on top. I mean look at this next picture. It is the PERFECT crisp layer to top your pie. So how do you achieve this perfect pie topping? Simply pour the filling OVER the pecans when adding them to the pan. The pecans will float to the top, covered in maple syrup and coconut sugar, allowing the sugars to crisp and give the pecans an extra level of sweetness. 

Cooking Tips:

  • The recipe for the pie crust is HERE!
  • Don’t worry about the pecans going into the pie before the filling. (See note above!) THE PECANS WILL FLOAT TO THE TOP! This will give the top of the pie that perfect crunch with caramelized sugar pecans.
  • After removing the pie from the oven it will still have a slight giggle. Totally normal. You want it to giggle, otherwise it will overcook. The pie will continue to set when you place it in the fridge. 
  • When it comes to serving the pie, run a knife under hot water to help slice the pecans through so they don’t crumble. 

My money saving tip for this recipe is get your pecans in bulk. I used Sincerely Nuts brand as you can purchase their products in bulk. However, if you're in a pinch, and need to get your nuts and can't wait for shipping, look in the bulk section at your local grocery store. I used to purchase my nuts pre-bagged in the baking isle. However, I later learned it is SO much cheaper to go to the bulk isle (usually by the bins with the candy) and bag it myself. It's so much cheaper this way guys! Buy bulk!

Thanks for Stopping By:

If you are on the lookout for more Thanksgiving inspired recipes check out my Best Ever Cranberry Sauce!

As always, I’d love to hear how you enjoyed my Paleo Pecan Pie Recipe. So don’t forget to comeback and tell me what you think!

Paleo Pecan Pie

Deliciously sweet, perfectly rich pecan pie--you won't believe it's PALEO!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 4 hours 10 minutes
Course Dessert
Cuisine American
Servings 8 people

Ingredients
  

  • 1 cup coconut sugar
  • 1 tbsp arrowroot powder
  • 1/2 tsp salt
  • 1 cup pure maple syrup
  • 1/3 cup coconut oil or ghee
  • 3 large eggs
  • 1 tsp vanilla
  • 1 cup (heaping) pecans raw

Instructions
 

  • Pre-heat the oven to 350 degrees.
  • Create pie crust (using recipe link above). Roll out dough and place in pie pan.
  • Add all the ingredients except pecans into a large bowl.
  • Whisk ingredients together until combined.
  • Dump pecans on top of the pie crust.
  • Pour the filling on top of the pecans.
  • Lightly cover the pie with foil or parchment paper.
  • Place pie in the oven for 30 minutes.
  • Remove the foil or parchment paper. Continue cooking for another 20 minutes.
  • Place in the refrigerator for at least 3 hours or overnight to set.
  • Serve and Enjoy!

Notes

  • Don't worry about the pecans going into the pie before the filling! The pecans will float to the top. Pouring the filling on top of the pecans will coat them and the sugar will be able to caramelize on top of the pecans giving it the perfect crunch layer. 
  • After removing the pie from the oven it will still have a slight giggle. This is perfect, it will set over the next few hours in the fridge.
  • Cutting the pie will be easiest if you run a knife over hot water to help slice the pecans through without them crumbling!
Keyword pecan pie, pie, thanksgiving
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