Gluten free, dairy free and egg free Almond-Apple Pancakes

I have been on a crusade to make pancakes Mark could eat. Breakfast food is one of his favorite meals of the day and it is one our family enjoys the most together. I had tried a recipe before and it was ok, but it wasn’t savory enough for us to want seconds. It was good in that the other recipe tasted like banana bread. We’ll definitely keep it on hand, but for a pancake we were looking for something different.

There were a few things I was looking for the perfect pancake. I wanted it crispy on the outside and soft on the inside. Another requirement was for them to be moist, but not gooey. The batter also needed to flip easily in the cast iron skillet without sticking. In the world of gluten free cooking this criteria is not easy to accomplish. I am happy to give you a tasty, not sticking batter recipe.

1 cup, plus a little extra – Tapioca Flour
1/2 cup, plus a little extra – Almond Flour
1 1/2 tsp. Baking powder
3 Tblsp. Coconut Sugar
Pinch of salt
1 Cup water
1/2 Cup Coconut yogurt
3 Tblsp. melted Palm shortening
2 Tblsp. applesauce
Vanilla, to taste
1/4 cup or to taste finely chopped or sliced apple

In a medium bowl whisk together the first five ingredients until well incorporated. In another medium bowl whisk together the melted palm shortening, vanilla and the applesauce until creamy. In a liquid measuring cup combine yogurt and water to make 1 1/2 cups of liquid. Slowly whisk the yogurt/water mixture into the creamed palm shortening, vanilla and applesauce mixture. Pour the liquid ingredients into the dry ingredients and whisk until smooth. Add finely chopped apple and mix until well incorporated.


Using a medium sized skillet, put a dap of palm shortening in the skillet, set heat to medium-low. Once skillet is ready, use a 1/4 cup measuring spoon to pour batter into the skillet. Spread batter from the center out towards the edges. Look cook until sides are bubbly all the way around. Using a good spatula gently ease the edges of the pancake up, gently flip and cook another few minutes. Add oil to the skillet as needed for ease of flipping the batter.

Note: This recipe is easy to interchange with the flours your gut can handle. The applesauce is in the place of 2 eggs, if you can tolerate eggs I would suggest using them. You can also substitute the coconut yogurt and water with 1 1/2 cup liquid your body tolerates, same with the sugar.



My rebel heart loves Jesus. It has been a journey learning about his love for me, but he continues to fight for me and has won my heart. I am learning to love and respect my husband Mark. After four years of being a mommy I fell in love with the role God had given me and I am now a passionate homeschool, stay at home mom. I love outdoor adventures with my family and our husky Skye. I love creating delicious physically and emotionally satisfying meals. I love walking life's hard road with those around me. I want to be a friend to the friendless and be a beacon of light and hope to the weary.

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