Bill and I have been talking lately about the need to revisit our original Almond Flour Pancake recipe. That original recipe was okay, but we knew it could be better. Since our new Sweet Pack of spices is back for fall, we thought it would be really fun to add one of the blends to these pancakes. Who doesn’t love fall flavors in their pancakes?!

It’s really apple season right now. This is around the time when it’s really fun, and beautiful to go apple picking, so I wanted to make Apple Pie Pancakes. This recipe is simple, and is sure to make you feel celebratory of the fall season!

(flashback to 2014, and apple picking with Juli Bauer. We went apple picking while shooting for her new cookbook)

For this revised recipe, I also blended almond flour with cassava flour. Since we originally made this recipe, I learned the magical ways of blending grain-free flours to yield a better outcome. Since I added cassava flour, which tends to absorb moisture, I added more eggs, as well as a cup of almond milk to get the right consistency.

For this recipe, I simply added our Apple Pie Spice to flavor the pancakes, but I also sautéed green apple in butter, and seasoned them with our Cinnamon Sugar Cookie Blend to top the pancakes with.

I fried the pancakes in butter, adding more as needed. And of course, drizzling the finished dish with pure maple syrup was the icing on the cake, so to speak.

These pancakes are really delicious, and really fun. They will make your Sunday mornings with family even more warm and cozy this fall!

Almond Flour Pancakes

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We've been making Almond Flour Pancakes for years, continually improving this recipe. Our latest update to the recipe greatly improves both texture and flavor, with a twist for fall!

Serves: 4

Serves: 4

Ingredients

• 1.75 cup 1.75 cup 1.75 cup Blanched Almond Flour
• .66 cup .66 cup .66 cup Cassava Flour
• 1 Tbsp 1 Tbsp 1 Tbsp Primal Palate Apple Pie Spice
• 1/2 tsp 1/2 tsp 1/2 tsp Salt
• 1/2 tsp 1/2 tsp 1/2 tsp Baking Soda
• 1 tsp 1 tsp 1 tsp Pure Vanilla Extract
• 1 cup 1 cup 1 cup Almond Milk
• 4 4 4 Eggs
• 1 tsp 1 tsp 1 tsp Primal Palate Cinnamon Sugar Cookie Blend, (alternate blend: 1/2 tsp each, cinnamon and maple sugar)
• 2 Tbsp 2 Tbsp 2 Tbsp Salted Butter, for frying (1 tbsp for pancakes, 1 tbsp for apple)
• 1 cup 1 cup 1 cup Granny Smith Apple, peeled and diced

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Pour the almond flour, cassava flour, salt, baking soda, Apple Pie Spice, Vanilla, almond milk, and eggs in a high speed blender (or food processor). Blend until smooth.
2. Peel and dice the apple. In a skillet, saute the diced apple with our Cinnamon Sugar Cookie blend and 1 Tbsp butter, for about 10-15 minutes over medium / medium low heat.
3. While the apple is sauteing, heat 1 Tbsp of butter in a separate large skillet over medium heat. Using 1/8 cup, scoop batter into the frying pan, leaving enough space in between pancakes to flip. Flip after 2-3 minutes. Add additional butter as needed as you continue making pancakes.
4. Top the pancakes with the sauteed apples, and maple syrup (as desired).