These tasty applesauce pancakes are made with coconut flour. They are tender and fluffy, with a delightful apple cinnamon flavor.
I love making pancakes for breakfast on the weekend. It’s a lovely tradition we have – me cooking the pancakes, my family gathered around me, eagerly awaiting them. 🥞
These applesauce pancakes are wonderful. They are tender and fluffy. I love their apple cinnamon flavor. They are perfect for fall! My kids really like them, and I feel good about serving them.
The ingredients you’ll need
You’ll only need a few simple ingredients to make these tasty pancakes. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Eggs: I use large eggs in most of my recipes, this one included.
Applesauce: Make sure you use plain unsweetened applesauce in this recipe.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.
Sweetener: This is optional, especially if you serve the pancakes with syrup. See the discussion below.
Coconut flour: An excellent flour substitute. Since it’s so extremely absorbent, it’s best to measure it by weight and not by volume. Every gram counts!
Cinnamon: Make sure it’s fresh – a stale spice can easily ruin a dish.
Salt: Just a pinch to enhance the other flavors.
Baking soda: It should keep for a long time, but it’s still a good idea to check the date and make sure it hasn’t expired.
Avocado oil spray: For cooking, You can also use unsalted butter.
How to make applesauce pancakes
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Whisk together the ingredients in the order listed.
Heat a large nonstick skillet and spray it with cooking spray.
Cook the pancakes over medium heat, about 3 minutes per side.
What flour to use in this recipe?
I make these pancakes with coconut flour. This means that they are paleo, gluten-free, and relatively low in carbs. They are also high in fiber thanks to the coconut flour – 6 grams per serving.
How to sweeten applesauce pancakes
I realize that this is somewhat unconventional, but I rarely sweeten pancake batter. Why? Because I find it unnecessary. I almost always serve pancakes, including these, with maple syrup or honey.
However, you could add 2 tablespoons of a granulated sweetener (such as coconut sugar) to the batter if you’d like.
How to top these pancakes
Grass-fed butter, coconut oil, maple syrup, and honey all taste great on these pancakes.
Apple butter is another tasty option. My youngest kid actually likes them with no toppings at all (provided that I lightly sweeten the batter). She eats them with her hands, like finger food.
What about leftovers?
If you happen to have leftovers, you can keep them in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave on 50% power.
These pancakes also freeze well. Freeze them in freezer bags, separated with wax paper squares.
More tasty pancake recipes
If you prefer almond flour, these almond flour pancakes are amazing. They are so delicious and fluffy! And these tasty cream cheese pancakes are made with just three ingredients: cream cheese, eggs, and vanilla.
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- 4 large eggs
- 1 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sweetener (optional)
- 6 tablespoons coconut flour (42 grams)
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- ½ teaspoon baking soda
- Avocado oil spray for skillet
- Preheat oven to warm (150-170 degrees F). Line a baking sheet with parchment.
- In a large bowl, whisk the eggs. Add the applesauce, vanilla, and sweetener (if using). Whisk to incorporate.
- Whisk in the coconut flour, cinnamon, salt, and baking soda. The batter will be thick.
- Heat a large nonstick skillet over medium heat, about 3 minutes. Spray it with cooking spray.
- Scoop the batter out of the bowl and into the warm skillet, using a 4-tablespoon scoop or a measuring cup. A large skillet should fit 3 pancakes. Gently flatten the top of the pancakes using a rubber spatula.
- Cook the pancakes until cooked through and browned, about 3 minutes per side. If the outside cooks too fast, lower the heat to medium-low. Flip them gently. They are not as sturdy as wheat flour pancakes.
- Transfer the cooked pancakes to the prepared baking sheet and keep them in the warm oven while you cook the second batch. Spray the skillet again and cook the remaining pancakes.