Grain Free Applesauce Pancakes

4.50 from 6 votes
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These delicious applesauce pancakes are not only a high-protein breakfast (17g per serving!) but also gluten free, grain free and paleo friendly! Perfect for meal prep or a weekend breakfast, make a batch of these nutritious pancakes today. From applesauce pancakes to carrot cake pancakes to banana pancakes and more! We’ve got your pancake-loving hearts covered here on Fit Foodie Finds. applesauce pancakes on a plate topped with apple slices and nut butter

Applesauce + Pancakes = LOVE

These pancakes are made from a base of applesauce, eggs, and almond meal with a few other delicious add-ins. Not only that, they’re also:
  • Vegetarian
  • Gluten free
  • Grain free
  • Paleo friendly
What a great start to your day, if you ask us! applesauce pancakes ingredients in a bowl

Applesauce Pancakes Tips

A few best practices will go a long way when it comes to these applesauce pancakes. Follow these for healthy pancake success ๐Ÿ˜€

Unsweetened Applesauce is Your Friend!

You’ll want to make sure you buy unsweetened applesauce for these pancakes (or make your own!)! Not only does this ensure that your applesauce is only naturally sweetened (by apples!), but you’ll also be leaving behind the filler ingredients often found in sweetened apple sauces. Pro Tip: jazz this pancake recipe up even more, and use unsweetened cinnamon applesauce!

Cook Low and Slow!

Cook temp is very important with these applesauce pancakes: COOK ON LOW. I cooked my first batch on medium/high, and the outsides burned without fully cooking in the middle. You want to let the pancakes fully cook on both sides, so they need a low cook temperature to avoid burning.

Toppings Make All the Difference

These applesauce pancakes are oh so delicious on their own, but feel free to jazz them up with some fun toppings to make the ultimate healthy breakfast. We love:
  • Thinly sliced apples
  • Nut butter
  • Chopped nuts
  • Maple syrup
  • Ground cinnamon
  • All of the above!
applesauce pancakes on a plate

Can you Freeze Applesauce Pancakes?

Heck yes, you can! And this is a great way to meal prep breakfasts for you and your family. We recommend:
  • Make a double batch of applesauce pancakes by following the directions in the recipe card.
  • Let the pancakes cool completely before freezing. Wrap the pancakes up in a plastic wrap or place in an air-tight bag like a Ziploc. Bag or wrap these up in whatever quantity you’ll want to thaw them in.
  • Date each pancake with the date they were made, what type of pancake they are, and place them in the freezer. Pancakes will last up to 3 months in the freezer.
  • When you are ready to eat your applesauce pancakes, unwrap the pancakes and place them in the toaster. When reheating, toast the pancakes until the center is thawed and the outside of the pancakes are golden brown and a little crispy.
  • Enjoy!

How Long Do Applesauce Pancakes Last?

Applesauce pancakes will last 3-5 days in an air-tight container in the refrigerator, or 3 months in an air-tight container in the freezer. applesauce pancakes topped with apple slices ready to be eaten

More Pancakes

4.50 from 6 votes

Grain Free Applesauce Pancakes

These delicious applesauce pancakes are not only a high-protein breakfast option but also gluten free, grain free and paleo friendly! Perfect for meal prep or a weekend breakfast, make a batch of these nutritious pancakes today!
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 8
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Ingredients 

Instructions 

  • First, whisk 3 eggs in a small bowl. Then add in applesauce and maple syrup.
  • Next, add in almond flour, baking powder, baking soda, and cinnamon, and mix until combined.
  • Spray a pan with coconut oil cooking spray and heat over low heat. Spoon in 1/4 cups of batter for each pancake.
  • Let cook for about 4 minutes on the first side, or until firm enough to flip. You'll want to move quickly when flipping with a spatula.
  • Cook the second side for around 3 minutes or until fully cooked. Repeat for all 8 pancakes.
  • Serve with maple syrup, sliced apples, and chopped nuts. Enjoy!

Nutrition

Calories: 322 kcal, Carbohydrates: 22 g, Protein: 17 g, Fat: 19 g, Fiber: 4 g, Sugar: 8 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Emily Richter

Emily is Fit Foodie Finds' editor-in-chief. She has a master's degree in strategic communication, and a passion for food. She is an incredible at-home cook making her writing an important part of the content creation process.

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Nanette Littlestone
January 22, 2018 8:47 am

Hi Lee,
I made my first batch of the applesauce pancakes this morning and they are Mmm-Mmm good! I did read the recipe but I failed to really take in the Low-Medium heat warning and the first set got a little messy, just as you said. But turning down the heat worked and the remainder were perfect. Thanks so much for sharing and for a recipe that works AND tastes delicious! I served mine topped with strawberries and blueberries and, while I love berries, I think the pancakes are actually better on their own.

AJ
AJ
October 31, 2017 10:05 am

So. Normally I lay in bed scrolling thru food blogs fantasizing about all that delish food that could be mine. Yet I’m too lazy to actually go make anything. Buuuut, all those comments made me overly jealous and I decided I deserved a good breakfast once in a while too. Suprised to say, found it incredibly easy! Coming from me who hates cooking, that’s a rare one. I doubled the amount (coz if I’m cooking might aswel make it worthwhile eh), added in a cup of oatflour and some oatmilk, and left out the maple syrup. Only coz i drowned them in it later. All that banana debate brought out the banana man in me so I made caramalised banana sauce (which is just mashed bananas cooked in butter, yh I made it up and what)…ate like a king. Breakfast was a cross between apple and banoffee pie. Yummmmyyy

Karynne
Karynne
April 28, 2017 6:26 am

Is yes nutrition info for 1 pancake or 5?

Nancy
Nancy
March 5, 2017 8:55 am

Is the calorie count for the full recipe or per pancake? I’m guessing per pancake but want to be sure.

Lee Funke
March 6, 2017 1:09 pm
Reply to  Nancy

It’s for the whole recipe!

Marie
Marie
February 27, 2016 5:23 pm

What is the topping you used for pancake?

Lee Funke
February 29, 2016 8:05 am
Reply to  Marie

I topped mine with Greek yogurt, but all toppings are welcome ๐Ÿ™‚

Laura
Laura
December 24, 2015 8:26 am
Recipe Rating :
     

5 stars
I know I’m late to the party but I made these this morning and LOVED them! Delicate without being too eggy and with a pleasant pastry aroma…Brilliant!

Lee Funke
December 24, 2015 8:39 am
Reply to  Laura

AH!!! Yay. Glad you loved these. Merry Christmas ๐Ÿ™‚

Cindy Sandberg
Cindy Sandberg
November 16, 2015 7:42 am

For those of you looking for a substitute for the nut meal… I just made these, substituting a combo of flax meal and chia meal(one or the other would work fine, I just happened to have both on hand) an they turned out great! A little more most and “eggy” than a grain-based pancake, but that’s too be expected. Added some cinnamon and the flavor was delish!

Lee Funke
November 16, 2015 8:45 am
Reply to  Cindy Sandberg

Hey Cindy! Thanks so much for sharing your modifications! So glad things worked out ๐Ÿ™‚

Tina Tobin
Tina Tobin
September 11, 2015 1:36 pm

Is there a difference between “almond meal” and “almond flour”? Do you suggest flipping these once? Didn’t understand “repeat three times”.

Thank you

Lee Funke
September 13, 2015 9:47 am
Reply to  Tina Tobin

Almond flour is a bit finer than almond meal. I’ve only tried it with meal (the kind from Trader Joe’s). Flip 3 times just means flip all the pancakes on the pan ๐Ÿ™‚

Marion
Marion
August 22, 2015 11:19 am
Recipe Rating :
     

5 stars
Love the taste! It is tricky to handle the baking of this pancake as a whole … texture is quite challenging. Why does it fall apart so easily? Anyhow, crumble taste good too!

Tracy
Tracy
August 15, 2015 12:14 pm

Hi! I am making these right now and they smell and look amazing. I can’t wait to try them! I wanted to share that my batter was very runny and I wondered if it was the right consistency. I am happy to share that it was just right, in case anyone else has the same question.

Have you tried making a big batch and freezing these? I am thinking this would make a great school-morning breakfast, but only if I could reheat from the freezer. Thoughts?

Lee Funke
August 16, 2015 4:50 pm
Reply to  Tracy

Hi Tracy! Thanks so much for sharing that tip! I have not personally made and froze this specific pancake, but I don’t see why not! I would say to reheat, I would throw them in the microwave on defrost for a few minutes!