Recipe Connection: Almond Apple Grain Free {Paleo} Pancakes

This post may contain affiliate links, including those from Your price won't change but it supports our family business here and keeps free content flowing. Thanks!

Grain Free Almond Apple (Paleo) Pancakes :: via Kitchen Stewardship

When our family first started experimenting with going grain-free, it was important to me to find simple recipes that didn’t call for unique ingredients. I didn’t want to make any big investments in case it wasn’t something we kept up.

After a week or two of breakfasts consisting of eggs or yogurt, I was desperate to find some more options! I tried two different grain free pancake recipes using almonds ground into meal (these almond meal pancakes and these grain free apple cinnamon pancakes from a Paleo site), but one was too dry and one needed more flavor.

The Healthy Breakfast BookIs breakfast monotonous at your house? Uninspiring? Or worse…processed? Get a little inspiration from The Healthy Breakfast Book, over 60 recipes plus efficiency tips and sample meal plans to make every breakfast nourishing. This recipe is just one of the great ideas in the book!

Get the whole premium package with bonus mini eBooks and Kindle/Nook files right HERE.


I selected the best of each recipe and created my own, and meshing them together made it just perfect. If you like cinnamon, you’ll love these grain free pancakes, and they’re no more work than a conventional wheat-based pancake recipe.

grain free almond apple pancakes (11) (475x356)

5.0 from 1 reviews
Almond Apple Grain Free Pancakes Recipe
Prep time
Cook time
Total time
Note: Ingredients often use affiliate links to Amazon, Vitacost and Tropical Traditions, but obviously you should shop for the best price and try to keep your dollars local when you can.
Recipe type: Breakfast
Serves: 1 dozen thick, 3" pancakes
  1. In a food processor, grind the almonds into a fine meal, stopping before almond butter.
  2. Add the apple, cored, if using a whole apple and food process until finely chopped.
  3. Continue with all the other ingredients in any order, either in your food processor or in a mixing bowl. Mix well.
  4. Add milk if needed for thinner batter.
  5. Cook over medium to medium-high heat in butter or coconut oil until bubbly and slightly dry on the edges, and flip once.
  6. Serve with butter and maple syrup. Leftovers will refrigerate or freeze just fine and reheat in the toaster oven, as they are very sturdy pancakes.
These are very thick pancakes; the coconut milk does a nice job making them thinner. You can also use water, but it really dilutes the flavor.

Time-saver: Grind almonds in a batch and keep in the freezer to make breakfast prep quicker. Just be sure to stop before you reach almond butter – a fine meal is the goal, and once the nuts start swishing around and starting to stick together just slightly instead of food processing evenly, it’s time to stop.

When you have already ground almonds, you can either chop the apples or just use applesauce, and then you don't need to get the food processor out in the morning.

* UPDATE: a reader tried the recipe with almond meal/flour and it works great! She did not need the coconut milk or any liquid for moisture, possibly because she used applesauce instead of an apple. That makes it an even easier, quicker breakfast!

 grain free pancakes (500x375)

Finding the Right Almonds

grain free almond apple pancakes (19) (475x356)

While these pancakes can be made with any almonds, blanched, whole, pieces, and even purchased almond meal, there’s something about almonds you may not realize.

Have you ever purchased “raw” almonds in a store to make crispy nuts, taking the time to soak, then carefully dehydrate at a low temperature to preserve the enzymes?

If so, you may feel hoodwinked.

All almonds sold in stores are pasteurized.

Even if the label says “raw.”

All of them.

It’s the law.

If the almonds are organic, they’re pasteurized using a burst of steam. Otherwise, most likely chemicals are used in a process called PPO, or Propylene Oxide. It’s FDA and EPA approved. Of course.

The idea behind them still being labeled “raw” is that the treatment is only on the outside and doesn’t really “cook” or (apparently, according to the government) alter or effect the inside or nutritional value.

If you don’t like the idea of chemicals being puffed at your food, whether EPA says it all goes away in a few minutes or not, or you want truly raw almonds, you have to buy directly from the grower.

You can find farms like this one selling online, but the almonds aren’t cheap.

I recently tested out some almonds (delicious!) from Just Almonds, a great middle-of-the-road option where they steam pasteurize the almonds and sell at a great price. If you buy 25 pounds of nonpareil almonds, which you’ll want to do when you fall in love with these grain-free pancakes, they’re only $4.12/pound.

You can even buy the broken (aka “ugly”) almonds, which are perfect for grinding recipes like this one and the power bars in Healthy Snacks to Go, starting at $3.55/pound for just 5 pounds, and only $2.98 once you order 25 pounds. As long as you’re not serving fancy guests, why not eat broken ones, too?

Just Almonds shared a coupon code for KS readers to make things an even better deal: use the code “KS” to get 10% off any order!

I hope to work more with Just Almonds, so if you’re interested in their products, definitely give them a visit so they see that the KS audience is the right one for them! ;)

If you don’t have a dehydrator and use an oven to make crispy nuts (or just don’t at all), I feel like Just Almonds is a great place to stock up. We go through so many nuts around here, it’s a little insane.

(By the way, in a little sprouting experiment, the Just Almonds did just as well making little sprouts as the truly raw almonds I bought from the farm…)

grain free almond apple pancakes (13) (475x356)

Other Grain Free Pancakes

  • Even easier, you’ll love the simplicity and sweetness of these banana paleo pancakes, which we eat without even adding syrup.
  • The best part about these pumpkin paleo pancakes, other than the great taste, is that there’s a whole cup of veggies in every dozen or so pancakes. Veggies for breakfast? Possible!

grain-free pumpkin pancakes


I’d love to see more of you!  Sign up for a free email subscription or grab my reader feed. You can also follow me on Twitter, get KS for Kindle, or see my Facebook Fan Page.

If you missed the last Monday Mission, click here.

Kitchen Stewardship is dedicated to balancing God’s gifts of time, health, earth and money.  If you feel called to such a mission, read more at Mission, Method, and Mary and Martha Moments.

Disclosure: Just Almonds sent a free sample for my review but no money changed hands. I’d love to have them advertise and run a giveaway here, so give them a visit so they know the KS audience is right for them! I’m an affiliate of Heart of Cooking and will earn commission. See my full disclosure statement here.

Powered by
Click here for my disclaimer and advertising disclosure - affiliate links in this post will earn commission based on sales, but it doesn't change your price.

30 Bites of Conversation So Far

  1. says

    I think I’ll give this recipe a try! I’ve made your Orange Vegetable Pancakes several times — I love the flavor but I do seem to have trouble with them sticking to the griddle. More oil would solve that, I’m sure!

    [Reply to this comment]

  2. Michelle says

    How much would you use if you have almond flour?

    [Reply to this comment]

    Katie @ Kitchen Stewardship Reply:

    I keep meaning to try this recipe with both almond flour and almond meal, but I just get going in the morning and do the recipe and forget. ;) My guess? Same amounts, just the texture of the finished product will be a little smoother. The great thing about pancakes is you could make the recipe, holding out that optional coconut milk, try one pancake, and add liquid to thin the batter if necessary.

    Have fun with it!
    :) Katie

    [Reply to this comment]

    Becky Reply:

    I used almond meal/flour (that is what the package says) and I used 1 cup like the recipe calls for. It worked great and was plenty moist without the coconut milk, but I used applesauce not an apple. I LOVED this recipe, and I am planning on making it all the time now!

    [Reply to this comment]

  3. says

    Katie – We buy truly raw organic almonds by the 30# case directly from a farm in CA. I think with shipping they come out to $7 per pound – which is pretty cheap in my book! The pancakes look delicious! We’ve been making peach pancakes like this lately with a little coconut flour too and the kids really like them. Here is the link to the farm ~

    -Ali :)

    [Reply to this comment]

    Katie Kimball @ Kitchen Stewardship Reply:

    I agree, Ali, that’s a great deal – some folks may not be able to quite spend that much, though, or handle 30 lbs at a time…although it’s right up MY alley! ;) Katie

    [Reply to this comment]

  4. says

    Our raw milk dairy farm (in Central TX) does a lot of bulk purchases for its members – would be a good way to buy in bulk and get the savings but not have to deal with the whole amount. I just sent them these two links so thank you! Might be worth polling some friends or message boards locally to see who would go in on a purchase with you!

    [Reply to this comment]

  5. Lindsay says

    Hello! I love this recipe, but recently found out my son is allergic to apples, which is a real bummer! Anyway, I was wondering if you had any suggestions on a substitute for the apples/applesauce in this recipe.

    [Reply to this comment]

    Katie Kimball @ Kitchen Stewardship Reply:

    Aw, rough time of year especially to be nixing apples. :( For these pancakes, you could do tons of stuff – any fruit would work for the apples, like peaches, pears, even berries or bananas, and the applesauce could be any puree – pumpkin/squash, banana (that will change the taste a lot), pear-sauce, etc. Likely they’d work with the applesauce taken out and the moisture replaced with either milk, coconut oil, or a mix of both. Hope that helps! :) Katie

    [Reply to this comment]

  6. Nora says

    I am allergic to almonds. What would you suggest as a substitute for almond flour in recipes.


    [Reply to this comment]

    Katie Kimball @ Kitchen Stewardship Reply:

    Most people seek out almond flour recipes if they have a problem with gluten or grains – so honestly, I’d just look for regular flour recipes! But if you can use wheat flour, that should be a fine sub, or if you want to try another nut to remain grain-free, most would probably work. :) Katie

    [Reply to this comment]

Did you know I answer all questions, even on old posts? The KS community loves comments, so share your thoughts, questions, and related stories from your house – just remember to be respectful as if you were looking me in the eye sitting at my kitchen table.

If you have something to share with another commenter or can answer their question, just click [reply to comment] and they'll actually get an email with your response so you can have a genuine conversation. Thanks for making the site an even better resource!

Take a Bite (of conversation)

Your email address will not be published. Required fields are marked *

Rate this recipe: