Cinnamon Spice Pancakes
Nothing says Saturday morning like pancakes. Justin grew up with them on the table every Saturday morning, and from what I hear, I’ve got big shoes to fill in the pancake making department. This recipe is pretty simple and makes fluffy paleo cinnamon spice pancakes with a texture similar to what you probably had before changing your diet to a paleo lifestyle. I try not to eat too many nuts or too much nut butter as it seems to irritate my stomach, but Justin loves topping these guys with almond, sunflower seed, or cashew butter and a little maple syrup. Yep, you guessed it, Justin loves a solid salty-sweet combo just as much as me! These are Justin approved and realsimplegood. Mmmm…Saturday morning is served, paleo friendly, of course!
- 0.25 cup 0.25 cup 0.25 cup Tapioca Starch
- 0.25 cup 0.25 cup 0.25 cup Coconut Flour
- 1 tsp 1 tsp 1 tsp Baking Powder
- 1 Tbsp 1 Tbsp 1 Tbsp Cinnamon, ground
- 0.25 tsp 0.25 tsp 0.25 tsp Salt
- 0.5 cup 0.5 cup 0.5 cup Applesauce, unsweetened
- 2 tsp 2 tsp 2 tsp Pure Vanilla Extract
- 1 Tbsp 1 Tbsp 1 Tbsp Butter, Unsalted
- 3 whole 3 whole 3 whole Eggs, Pastured
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
- In a medium mixing bowl, combine all of the dry ingredients with a whisk.
- Add the wet ingredients and continue whisking until a smooth batter forms. Note: It will be a little thicker than your typical pancake batter.
- Heat your griddle pan or other pan of choice over medium heat.
- Use either a non-stick coconut oil spray or add a little butter to your heated pan.
- Scoop a couple of spoonfuls of the batter into your pan and spread the batter out a little with the back of your spoon to form a larger circle shape. Remember the smaller they are the easier they are to flip, so choose your size and shape carefully.
- Flip the pancake when it starts to bubble. You can check to see that the bottom side has started to brown just a little. That is the perfect time to do your flipping.
- We like to place the pancakes on a plate in the oven with low heat (about 200 degrees) until all the pancakes are cooked so we can enjoy them together while they\'re warm and right off the stove.
Top with your favorites. We love almond, sunflower seed, or cashew butter, regular grass fed butter, banana slices, strawberry slices, maple syrup, etc. Have fun with the toppings!
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About This RecipeBreakfast Nut Free Pescetarian Shellfish Free Sugar Free
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These are delightful! My only complaint is that when I made them, I used the mobile site on my phone. I changed the servings to six. It recommended I add NINE eggs. After some skepticism and only six eggs, I stopped. It was PLENTY. so my suggestion would be to add the eggs slowly. I also used a stainless steel pan to cook them in, and if you know stainless steel, it can make frying a PAIN. I used the absolute lowest heat setting on my oven and let them cook slowly, I recommend you do the same. This has the perfect amount of spice to it. I anticipate it being amazing with some banana slices on top, or whatever else.