Apple Pancake (Grain-Free, Paleo)

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Adapted from Williams Sonoma Kids Baking



For the apples:

  • 2 small apples (we used Gala), peeled, cored and cut into bite-size pieces
  • 2 tablespoons coconut sugar (you can use sucanat, maple sugar or your favorite granulated sweetener)
  • 2 tablespoons unsalted butter or ghee, melted
  • 1/4 teaspoon ground cinnamon

For the batter:


  • 2 tablespoons maple syrup for drizzling (optional)


  1. Preheat the oven to 400 degrees F and the adjust rack to middle position. Place the apples, coconut sugar, butter, and cinnamon in a medium bowl and stir until combined. Pour the apple mixture into a 10″ cast iron skillet (or buttered 9″ pie plate). Set aside.
  2. Blend together the eggs, coconut sugar, milk, coconut flour, tapioca flour, arrowroot, cinnamon and vanilla in a blender until smooth. Set aside.
  3. Place the skillet with the apples in the oven and bake for 5 minutes. Carefully pull out the oven rack and quickly pour the pancake batter over the apples. Bake for 20-25 minutes until golden brown on top. Cool for 5 minutes. Serve with a small drizzle of maple syrup.