Low-carb pancakes are cloud-like and utterly satisfying almond-flour pancakes, topped with healthy caramelized apples sprinkled with cinnamon and coconut sugar. A paleo breakfast recipe that will spring you into the new year, without compromising flavor.
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Low Carb Apple Paleo Pancakes for a Healthy Weekend Breakfast
I kid you not: my family eats these paleo pancakes with healthy caramelized apples at least every other weekend.
My son is a huge fan of apples of all kinds (see my best apples for baking post for more details!). I, on the other hand, am a huge fan of low-carb breakfasts and cardamom lattes (and low-carb desserts like my low carb chocolate raspberry tart).
This mother’s everlasting quest to find the perfect low maintenance breakfast has led me to develop this recipe: low carb pancakes made with almond flour and applesauce, and topped with glazed healthy caramelized apples, sprinkled with cinnamon and sweetened with coconut sugar. No refined sugar, no refined flours, maximum flavor.
Whoever said there was no such thing as the perfect balance between healthy and tasty has never tasted these healthy apple pancakes.
Ingredient Highlights for Low Carb Pancakes:
Organic Washington Granny Smith Apples
I love these organic Granny Smith apples from Washington State for this recipe because of their tartness. It makes for a beautifully balanced breakfast without too much sweetness. Its great for baking too, like my gluten-free apple pie.
Washington state is best known for making some of the finest organic apples, producing more than 90% of the United States certified organic apples in every key variety. It is also one of the leading apple-growing areas in the world producing top-quality apples.
Washington’s nutrient-rich soil, arid climate, plentiful water, and advanced growing practices provide a perfect formula for producing the high-quality fruit that they are renowned for.
So, why Almond Flour Pancakes?
Almond flour is one of my go-to ingredients for low-carb and paleo recipes, from these fluffy almond four pancake recipe to desserts like my Paleo Honey Rhubarb Tart and Healthy Dark Chocolate Tart. It creates incredibly moist, tender results thanks to its higher fat content and natural richness. But because it lacks gluten, it behaves differently than regular flour. For pancakes, that means relying on binders like eggs or applesauce to hold things together, and often combining it with a bit of starch for extra structure.
When it comes to choosing a healthy flour, almond flour ranks high—it’s naturally gluten-free, packed with protein and fiber, and low in carbs, making it ideal for paleo and keto lifestyles. It doesn’t substitute one-to-one with regular flour, but once you get the hang of it, it opens the door to so many delicious possibilities, like my Chocolate Paleo Banana Bread or even a No-Bake Chocolate Pistachio Cake.
Top Almond Flour Pancake Recipe Tips
- .The best tip that could offer would be to start your stove on high, then lower the temperature slightly as you are cooking these low carb pancakes. This will give you a nice golden colour to your pancakes and a lightly crispy edge.
- If your almond flour pancakes are falling apart, the issue is usually too little binding or cooking them at too high a temperature. I’ve found that medium heat, a bit of patience, and flipping gently once the edges are set makes all the difference.
- Start by putting a drop of batter in the pan, if your pan is hot enough, it will sizzle, if not wait a minute before pouring your batter or you won’t get that crispy edge on the paleo pancake. If it's smoking, remove the pan from the stove to cool off, then lower it. Once the pan stops smoking, put it back on the heating element.
Equipment for Pancakes
- Mixing bowls
- Two pans
- Spatulas or wooden spoons
Directions to Make these Low Carb Pancake Recipe
Making the Healthy Caramelized Apples
The first step will be to make healthy caramelized apples. Heat a large pan to medium and put in coconut oil. Once the coconut oil starts to melt, add the coconut sugar and stir constantly till it melts (about a minute). If the mixture starts to smoke, remove the pan from heat and lower the stove, then put it back on the heating element once it stops smoking.
Once the coconut sugar has melted, add in your sliced apples and stir fry them until they become soft and browned along the edges (about 10-15 minutes). Then add cinnamon and stir and continue frying for another 2 minutes until the flavors of the cinnamon have been absorbed. Set aside.
Making Almond Flour Pancakes Batter
Take a small bowl and combine all of your dry ingredients and stir till well combined. I usually pass all of my dry ingredients through a sieve to eliminate any clumps. Then, in a large bowl, combine your wet ingredients and whisk until you have a uniform mixture. Add your dry ingredients to the wet ones and stir till there are no more lumps. I sometimes use a fork or the back of a spoon to break up any stubborn clumps.
Frying the Low-Carb Pancakes
Preheat a large skillet to medium-high heat and add 1 tablespoon of coconut oil. Scooping out your batter at a ¼ cup at a time, place each pancake at least an inch apart. Depending on the size of your frying pan you should be able to fit 2-3 almond flour paleo pancakes at a time. Cook pancakes for 2 minutes on one side or until they get slightly crispy and golden brown, then flip and lower the heat to medium-low and cook for another 2 minutes. Continue until you finish up all of your batter ensuring that you grease the pan in between batches.
Low-Carb Breakfast Assembly
Once your almond flour paleo pancakes are cooked up, top with a generous spoonful of the caramelized apples, some whipped cream, or yogurt. For more natural added sweetness, maple syrup or a couple of fresh blueberries is delicious. For more blueberry-goodness, try my blueberry sourdough pancakes.
Storage and Reheating Instructions
You can store any unused pancake batter for up to 4 days so if you are only one or 2 people, you can easily make these a couple of days in a row.
Low carb almond flour paleo pancake leftovers can also be cooked and reheated in the microwave and can make for an excellent hassle-free low-carb breakfast at the office.
Store the leftover pancakes for about 2-3 days in an airtight container in the fridge. The caramelized apples can be stored also for 1-2 days, but keep them in a separate container to ensure the pancakes don’t get soggy.
Serving Suggestions
The best way to have these pancakes would be to serve them with either homemade unsweetened whipped cream, a variety of fresh fruits, maple syrup for extra sweetness, or granola for a little extra crunch.
If you are looking for a truly low-carb breakfast, I would suggest replacing the whipped cream with yogurt instead.
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Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Low Carb Pancakes with Almond Flour and Caramelized Apples
Equipment
- 2 non-stick pans
- Spatulas or wooden spoons
Ingredients
For almond flour pancakes:
- 1 cup almond flour
- 1 cup tapioca starch or arrowroot powder
- 2 teaspoons baking powder
- 4 eggs
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Coconut oil as needed
For healthy caramelized apples:
- 2 Organic Washington Granny Smith apples sliced
- 2 tablespoons coconut oil
- 2 tablespoon erythritol or coconut sugar
- 0.5 teaspoon cinnamon
- Whipped cream optional for topping
Instructions
- Start by making healthy caramelized apples as they take longer to cook. Caramelized apples can also be made a day or two in advance and reheated.
- Set a large pan to medium heat. Add coconut oil, and melt. Add coconut sugar and wait for it to melt, about one minute.
- Add sliced apples to the pan. Sauté the apples, stirring occasionally, until they become tender and begin to brown around the edges, about 10-15 minutes. Sprinkle cinnamon and cook for another 2 minutes. Turn off heat and set aside.
- In a small bowl, combine dry ingredients: almond flour, tapioca starch, baking powder, and a pinch of salt. Stir well to combine.
- In a separate, large bowl, combine wet ingredients: eggs, applesauce, vanilla extract, and maple syrup. Whisk well to combine.
- Add dry ingredients to the wet ingredients. Whisk together until a single batter is created.
- Preheat a large nonstick pan to medium heat. Add 1 tablespoon of coconut oil. Scooping out the batter in ¼ cup-sized portions, form 2-3 pancakes at a time, leaving some room between them. Let pancakes cook for about 2 minutes on one side, then flip and lower heat to low, cooking pancakes for another 1-2 minutes on the other side. Repeat until you run out of batter.
- Serve low-carb Pancakes topped with healthy caramelized apples and whipped cream, if desired.
- Low-carb pancakes will keep in a sealed container in the fridge for 3-4 days. Make sure you separate the pancakes from the caramelized apple topping to avoid sogginess.
Uma Raghupathi says
I love low-carb breakfast! this pancake looks so fluffy and delicious with caramelized apples. LOve it!
Marie says
Wow that pancake stack is the stuff of dreams! I really love how you're cooking the apples--when apples are so sweet, no need for the extra sugar! I've never made pancakes with almond flour before so I can't wait to try this over the weekend.
Allyssa says
Thank you so much for sharing this amazing pancakes healthy caramelized apples recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!
Liz says
I love caramelized apples, so delicious! I have never tried making them with pancake, and not sure why after reading your post!
Freya says
Low carb is definitely my jam and these sound really simple make!
Amy Liu Dong says
Such an overloaded pancake looks yummy. The caramelized apples make it looks so enticing and tempting. My kids will definitely love this, as they are pancake lovers.
Lori | The Kitchen Whisperer says
What a lovely recipe that’s not only delicious but also healthy! Thank you so much for sharing! My family absolutely loved this!
Loreto and Nicoletta says
Wiw, this is a great pancake breakfast from the norm! Love the texture and that crisp rim makes my mouth water just looking at it! Love the caramelized apples, this is a breakfast that would tickle both Nicoletta and my fancy! Thank you!
Dennis Littley says
I have been seriously missing pancakes and came across your recipe. They were delicious and I didn't feel guilty about eating them! Maybe the second but definitely not the first!
Gwynn says
These pancakes were so easy to make and absolutely delicious. My family loved this recipe!
Katie Crenshaw says
I can't believe how good these pancakes turn out. The carmelized apples are an amazing topping. So good!
Moop brown says
I've been looking for more low-card breakfast recipes to try and this one looks really tasty.
Hayley Dhanecha says
Always look out for low carb desserts/recipes and these pancakes turned out so well for us. Can't wait to make again.
Heidy says
These low-carb pancakes with healthy caramelized apples were off-the-chain delicious! I will be making them again per the entire family! They were in love with this recipe!