Low Carb Pancakes with Almond Flour and Caramelized Apples

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A stack of low carb pancakes topped with whipped cream and a sprinkle of cinnamon sits on a white plate with syrup, accompanied by a gold fork and knife on a white wooden table.

Low Carb Pancakes with Almond Flour and Caramelized Apples

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 that will spring you into the new year, without compromising flavor.

Course Breakfast, brunch

Cuisine American, Healthy, North American

Keyword apples, coconut oil, dairy-free, gluten-free, Granny Smith apples, low carb, low fodmap, maple syrup, paleo, pancakes

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 176kcal

Author Ksenia Prints

Equipment

Mixing bowls
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.

Notes

The nutritional values specified above are for the pancakes only.

A serving is calculated as 2-3 pancakes per person.

The nutritional values of the caramelized apples are:

Nutrition

Nutrition