These delicious applesauce pancakes make a satisfying, high-protein breakfast (about 17g protein per serving). They’re naturally gluten free, grain free and paleo friendly, which makes them a great choice whether you’re meal prepping for the week or cooking an easy weekend brunch. Make a batch and store extras in the fridge or freezer for quick reheating later.
From applesauce pancakes to carrot cake pancakes to banana pancakes, there are plenty of healthy pancake variations to explore. This recipe focuses on a simple base of applesauce, eggs and almond flour, with warming cinnamon for flavor.
Applesauce + Pancakes = LOVE
These pancakes use applesauce, eggs and almond meal as the base, with a few simple additions to round out the flavor and texture. They are:
- Vegetarian
- Gluten free
- Grain free
- Paleo friendly
They’re a wholesome way to start the day and work well for anyone looking for a lighter, grain-free pancake option.
Tips for Perfect Applesauce Pancakes
A few simple techniques make these pancakes turn out reliably well. Keep these tips in mind for the best texture and flavor:
Use Unsweetened Applesauce
Unsweetened applesauce ensures sweetness comes naturally from the fruit and keeps added sugars to a minimum. If you enjoy a warmer flavor, choose unsweetened cinnamon applesauce, or add a pinch of cinnamon to the batter.
Cook Low and Slow
Cook these pancakes over low heat. A moderate-to-high flame can brown the outside before the center cooks through. Low heat lets the pancakes set evenly so they flip cleanly and hold their shape.
Choose Toppings Thoughtfully
These pancakes taste great plain, but toppings can make them feel indulgent while staying nutritious. Try thin apple slices, a smear of nut butter, a handful of chopped nuts, a drizzle of maple syrup or a dusting of ground cinnamon. A combination of a few toppings gives a nice balance of texture and flavor.
- Thinly sliced apples
- Nut butter
- Chopped nuts
- Maple syrup
- Ground cinnamon
Can You Freeze Applesauce Pancakes?
Yes — these pancakes freeze very well, which makes them ideal for meal prep. Prepare a double batch if you want several breakfasts at once. Allow the pancakes to cool completely, then stack or portion them into airtight freezer bags or containers. Label with the date and type of pancake. Stored properly, pancakes will keep for up to three months in the freezer.
To reheat, remove the desired number from the freezer, unwrap and toast or warm in a skillet until heated through and slightly crisp on the outside. This restores both texture and flavor.
Storage and Shelf Life
In the refrigerator, applesauce pancakes will keep for about 3–5 days when stored in an airtight container. In the freezer, they maintain quality for up to 3 months. Proper cooling and airtight storage help prevent sogginess and preserve flavor.
More Pancake Ideas
If you enjoy this applesauce variation, try experimenting with other healthy pancake bases like sweet potato, banana, or cottage cheese for different textures and nutrient profiles. Each base brings its own flavor and nutritional balance, and they all freeze and reheat well for busy mornings.
Grain Free Applesauce Pancakes — Recipe
Summary: A simple, grain-free pancake made with applesauce, almond flour, eggs and a touch of maple syrup and cinnamon. Yields 8 pancakes.
Author: Emily Richter
Prep: 5 mins | Cook: 15 mins | Total: 20 mins | Servings: 8
Ingredients
- 3 large eggs
- 1/2 cup unsweetened applesauce
- 1 tablespoon maple syrup
- 1 1/2 cups super-fine almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
Instructions
- In a bowl, whisk together the eggs until blended. Stir in the applesauce and maple syrup until combined.
- Add the almond flour, baking powder, baking soda and cinnamon. Mix until the batter is uniform and slightly thick.
- Heat a nonstick skillet over low heat and lightly spray or oil the surface. Use a 1/4 cup measure to drop batter for each pancake.
- Cook the pancakes gently for about 4 minutes on the first side, until the edges are set and the top begins to firm up. Low heat helps them cook through without burning.
- Flip carefully and cook the second side for about 3 minutes, or until cooked through and golden. Repeat with remaining batter to make eight pancakes.
- Serve warm with sliced apples, nut butter, chopped nuts, a drizzle of maple syrup or your favorite toppings.
Nutrition (per serving, approximate)
Calories: 322 kcal, Carbohydrates: 22 g, Protein: 17 g, Fat: 19 g, Fiber: 4 g, Sugar: 8 g.
Nutrition information is automatically calculated and should be used as an approximation.