Dr. Tony’s Amazing Apple Cinnamon Almond-Flour Pancakes

Apple Cinnamon Almond-Flour Pancakes
  • 1 1/2 cups of Bob’s Red Mill Fine Almond Flour
  • 1/2 teaspoon of Real Sea Salt
  • 1/2 teaspoon of Baking Soda
  • 1/4 teaspoon of Cinnamon
  • 5 Tablespoons of Almond or Coconut Milk
  • 3 Pasture-Raised Organic Eggs
  • 2 Tablespoons of Organic Grade B Maple Syrup
  • 1 teaspoon of Organic (Gluten-free) Vanilla (liquid)
  • 1 finely Chopped Apple

Apple Cinnamon Almond-Flour Pancakes ingredients

  1. In a bowl, mix the dry ingredients together.  I use the Dry Vitamix Attachment, but you can easily use a bowl.
  2. Separately, in another bowl, blend the milk, most of the apple, the eggs, the maple syrup, and the vanilla.  Set aside the some of the apple for a syrup (topping)
  3. Combine the two bowls, mix them together, and let them sit for 5 minutes.  I use the Vitamix (the Standard Container) to blend them, but you can simply do this by hand if you wish.
  4. Prepare a cast iron griddle or skillet will a medium flame and Earth Balance Coconut Spread (or Coconut Oil)
  5. Keep an eye on the flame to make sure that the pancakes do not burn.
  6. As the pancakes begin to form, they will bubble.  The edges will become firm.  At the point  at which it begins to bubble and firm up, flip the pancake with a metal spatula and cook the other side.

Should make about 12-15 pancakes or 30 silver dollar-sized pancakes


Option 1– While this is warming up, use 2 teaspoons of the Coconut Spread and the rest of the apple, another 1/4 teaspoon of cinnamon, a touch of vanilla and a Sweetleaf Brand Stevia (to taste) in a sauce pan and begin heating and stirring on a low flame.

Option 2 – For those who are content with their weight: Use the Organic Grade B Maple Syrup.

Option 3 – Puree some apples and cinnamon and make an apple sauce topping

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