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Apple Pancakes with Maple-Apple Syrup

Active Time: 25-30 minutes / Cook Time: 15-20 minutes / Total Time: 25-30 minutes

Serves 2 (about 3 pancakes each)

Apple Pancakes w Maple Apple Syrup.JPG


  • 1 cup + 5 tablespoons almond flour
  • ¾ teaspoon baking powder
  • 1 ½ tablespoons tapioca flour
  • Pinch fine sea salt
  • 1 egg, lightly beaten
  • ¾ teaspoon pure vanilla extract
  • ½ cup plus 1 tablespoon almond milk
  • 1 small apple, peeled, cored, quartered
  • 1 tablespoon ghee, divided
  • ¼ cup maple syrup
  • Dash cinnamon


  1. In a large bowl, whisk together almond flour, baking powder, tapioca flour, and sea salt.
  2. In a large measuring cup or small bowl, whisk together egg, vanilla extract, and almond milk.
  3. Very thinly slice 2 quarters of the apple and chop the other two.
  4. Combine chopped apples and maple syrup in a small saucepan over low heat and let warm while you make the pancakes.
  5. Pour egg mixture into flour mixture and mix until fully combined.
  6. Heat ½ tablespoon ghee in a large skillet over medium heat. When it bubbles lightly, scoop ¼ cup batter per pancake into skillet. Quickly add a slice of apple on top of each pancake. Cook until little bubbles form and pop on the surface of the pancake, 3-4 minutes. Flip (Carefully—these are more fragile than wheat flour pancakes!) and cook until done, about 1 minute. Repeat with remaining ghee and batter.
  7. Serve pancakes with Maple-Apple Syrup.