Low Carb Cinnamon Apple Pancakes

Low Carb Cinnamon Apple Pancakes made with coconut flour and applesauce make a delicious, Paleo friendly pancake that you will love.


Low Carb Apple Pancakes pack in so much delicious apple and cinnamon flavor and are surprisingly low in carbs, paleo friendly, and gluten-free. You may also want to try these low carb Flaxseed Pancakes or Almond Flour Pancakes.

In my opinion, the combination of cinnamon and apples makes the very best addition to pancakes. I am getting hungry just thinking about it, especially since we are in the prime of apple season. As kids, we would go apple picking every year and come home with mountains of apples that would inevitably find there way into all kinds of dishes. Most of them would end up in my grandmother's incredible homemade applesauce, but as we began to hit raw apple overload, we would have to get creative. Baked goods, oatmeal, savory pork and chicken dishes, you name it. But one of my favorites was always pancakes.

The trick to keeping these cinnamon apples pancakes low carb is using unsweetened applesauce and coconut flour. You could also add some apple extract to bump up the apple flavor even more. Everything is combined in the blender to make a super easy batter and then you can make pancakes or waffles. If you aren't watching carbs too closely, consider adding shredded apples to the batter for even more apple goodness.

Low Carb Cinnamon Apple Pancakes on a plate with powdered sugar.

Now let's talk toppings since any good pancakes has got to have some amazing toppings. Usually, I like to top these with melted nut butter - almond butter or peanut butter warmed up for a few seconds in the microwave and drizzled over top. If I am not watching my carbs, I like to top these with grated raw apples or some quickly sauteed apples. Honey, maple syrup, apple butter, and powdered sugar are also all delicious.

Tips for Making Low Carb Pancakes

  • Make sure to choose unsweetened applesauce if you are watching carb counts since sweetened applesauce has a lot of added sugar and carbohydrates.
  • If you want a lower calorie option, you can substitute half of the eggs with egg whites.
  • These pancakes can also be made with a canned pumpkin or squash puree instead of the applesauce. Usually, I add pumpkin spice instead of the cinnamon when I make this combination.
  • Play with the amount of Stevia in this recipe to get it to the sweetness you like. I don't like my pancakes very sweet but I know a lot of people do.
  • Top with melted peanut butter or almond butter to add protein and healthy fats. You can also use sugar-free syrup to keep things low carb.
  • To make a caramel apple flavored pancake, add some caramel Stevia in place of normal Stevia. You could also use vanilla, toffee, or cinnamon.

Can I meal prep Low Carb Apple Pancakes

Absolutely! These pancakes are great to make on the weekend and then keep around all week for quick and easy breakfasts. Make sure to let them cool completely before refrigerating for the best results. Then reheat them in the microwave, a skillet, or the toaster oven.

These can also be frozen for future use. Once they have cooled, place them on a baking sheet in the freezer for 2-3 hours. Then you can safely put them in a freezer-safe bag and they won't stick together. They will come out best reheated in a skillet but can also be wrapped in a moist paper towel and warmed up in the microwave.

Looking for other healthy apple recipes?

Here are some of the products and tools I used in this recipe:

  • Coconut flour: Since coconut flour can be expensive in the grocery store, I usually buy it in bulk on Amazon. This is the brand I usually buy since it is organic, non GMO, and under $3 per pound.

This post originally appeared in 2013 but has been updated with new photos and additional recipes tips and tricks.

The Recipe
Low carb pancakes with apples and cinnamon on a plate with a cinnamon stick.

Low Carb Cinnamon Apple Pancakes

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  • 8 eggs
  • 1/2 cup unsweetened applesauce
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. Stevia (or to taste)

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Add everything to a blender and blend until you have a smooth, pourable batter. If needed add a touch of milk, almond milk, or water.


Spray a hot griddle/pan with cooking spray. Add about 1/4 cup pancake batter. Once bottom browns and pancake becomes firm, flip and cook for 1-2 minutes on the other side.

Nutritional Facts
Serving Size: 2-3 pancakes
Amount Per Serving
Calories 239
Calories from Fat 110
% Daily Value *
Total Fat 12g
Saturated Fat 3g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 372mg
Sodium 786mg
Total Carbohydrate 16g
Dietary Fiber 8g
Sugars 4g
Protein 16g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the authorMeet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
† We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
On Low Carb Cinnamon Apple Pancakes
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January 2, 2018 - 16:21
These look delicious! is there anything I can substitute for coconut flour? I have a family member who has an allergy to coconut.
Thank you!
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February 12, 2019 - 14:28
I haven't tried them with any other types of flour so I am not sure how they would turn out. Let me know if you try it!
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D. Moore
August 23, 2020 - 04:24
I wonder if almond flour would work,
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