Gluten-Free Baked Apple Cinnamon Pancakes
Sheet pan pancakes made with almond flour, applesauce, and eggs, baked until golden and topped with sauteed cinnamon apples, pecans, and maple syrup. A grain-free, protein-rich breakfast that serves six with minimal stovetop time.
Ingredients
- ¼ cup unsalted butter
- 1 cup almond flour
- 1 cup unsweetened applesauce
- 6 eggs
- ¼ teaspoon sea salt
- 1 teaspoon ground cinnamon
- 2 Honeycrisp apples, peeled and sliced
- ½ cup pecans, chopped
- 2 tablespoon coconut oil
- ¼ cup maple syrup
- 2 tablespoon water(optional)
Instructions
- 1
Preheat oven to 425 degrees F (425°F) and line a 9x13-inch baking dish with parchment paper.
- 2
Place butter in the parchment-lined dish and set in the heated oven to melt.
- 3
Mix almond flour, applesauce, eggs, sea salt, and cinnamon in a bowl.
- 4
Pour batter into the dish with melted butter and spread evenly to the corners.
- 5
Bake for 25 minutes until golden.
- 6
While pancake bakes, melt coconut oil in a pan on medium heat.
- 7
Add apples and saute until soft but not mushy.
- 8
Add cinnamon, maple syrup, and pecans as apples soften.
- 9
Add water if apples start to dry out.
- 10
Cool pancake, cut into 6 pieces, and top each slice with apple mixture.
Tips
Spread batter evenly to avoid uneven baking.
Monitor apples during sauteing; they should soften but retain structure.
Water addition depends on apple moisture; add gradually to prevent sogginess.
Good to Know
Cover and refrigerate up to 3 days. Reheat in a 350F oven for 10 minutes.
Prepare batter up to 4 hours ahead and refrigerate. Bake fresh when ready. Apple topping can be made 1 day ahead and reheated gently.
Serve warm with additional maple syrup or whipped cream.
Common Mistakes
Do not overbake; check at 23 minutes to avoid dryness.
Do not skip spreading batter evenly to prevent undercooked edges.
Do not skip cooling before cutting; heat causes crumbling.