Apple Cinnamon Pancakes

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These Whole Grain Apple Cinnamon Pancakes made with whole wheat flour, grated apple, ground cinnamon, and coconut oil.

Love these apple pancakes? Check out our other favorite healthy pancake recipes!

Nothing is better than a big stack of pancakes on the weekend! We love our pancakes here at Fit Foodie Finds because they’re filling sweet, and delish.

This apple pancake recipe is no exception. It’s made with whole grains, grated apple, and coconut oil. Top your stack with ut butter and maple syrup and you won’t be disappointed!

What You Need

white whole wheat flour
apple
cinnamon
coconut sugar
eggs
almond milk
coconut oil

What kind of apple should you use?

Any kind of apple will work for these apple cinnamon pancakes, but remember, the sweeter your apple, the sweeter your pancake will be. If you’re more of a sour apple kind of person, go for the granny smith.

We used a gala apple and it was absolutely perfect for this.

a quick tip

No need to remove the skin from your apple. By leaving the skin on, you’re actually infusing your pancakes with even more vitamins and minerals!

Gated Apple

The grated apple is really what makes this recipe shine. We actually used a cheese grater for this and it worked great!

Most cheese graters have multiple size grates and we recommend using a larger grate so you can really taste the apple with every bite!

Ingredient swaps

Flour: while we haven’t tested this recipe with any other flours, we are confident that gluten-free all-purpose flour and regular all-purpose flour will work. We don’t suggest a grain-free flour such as coconut or almond.
Coconut oil: option to use vegetable oil or melted butter instead. You can even try omitting altogether!
Coconut sugar: option to omit all together or use light brown sugar instead.
Eggs: we haven’t tested this recipe sans eggs, but you can try using flax eggs instead. Just make sure to cook the pancakes low and slow if you do this.

Storage

Store pancakes in an airtight container in the refrigerator for up to 3-5 days.

Freezer Directions

Let pancakes cool completely and then tightly wrap them in stacks of two with tin foil. Store in the freezer for up to 3 months.