Sautéed Apple and Cinnamon Pancakes

This is a seriously filling breakfast for mornings when you have a little extra time to prep but a long day ahead of you. Apple season is upon us, so you’ll find me eating at least one honeycrisp per day. This is a single serving, but easily doubles. Swapping the cinnamon for pumpkin pie spice blend is another variation I’ve tried and loved.


  • 1 egg
  • 1/4 cup gluten-free oat flour
  • 2 tablespoon almond flour
  • 2 tablespoon almond milk
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1 apple
  • 1 tablespoon almond butter



Slice apple and begin sweating down in a frying pan or small non-stick pot. Sprinkle with a touch of cinnamon.

Whisk egg, flours, almond milk, cinnamon, vanilla, and baking powder until smooth.

Heat a frying pan on medium and lightly grease. Cook pancakes according to size you prefer. I was able to make a tower of mine according to size.

Once apples are tender and pancakes are cooked, layer the two components. Top with almond butter and extra cinnamon if desired.

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