Apple Cinnamon Pecan Pancakes

Apple Cinnamon Pecan Pancakes

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Recipe by Course: Breakfast


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  • 2 cups spelt flour

  • 2 Tablespoons baking powder

  • 1/2 teaspoon pink Himalayan salt

  • 2 Tablespoons coconut sugar

  • 2 Tablespoons hemp protein powder (optional)

  • 3 eggs

  • 1 ½ cups milk (coconut or almond milk may be substituted)

  • 1/2 cup coconut oil (more for frying)

  • 1 Tablespoon vanilla

  • Topping
  • 2 apples, diced

  • 1 Tablespoon grass-fed butter

  • 1/2 teaspoon cinnamon (more for garnish)

  • 1/2 cup pecans, chopped

  • 1/4 cup maple syrup


  • Mix flour, baking powder, salt, sugar and hemp protein powder (optional)
  • Separate eggs
  • Whip the whites until peaks form, set aside
  • In a separate bowl mix milk, coconut oil and vanilla together
  • Add beaten yolks to the milk mixture
  • Add the wet ingredients (except egg whites) to the dry ingredients and mix well
  • Fold the whipped egg whites into the mix
  • Heat about 1 teaspoon coconut oil in 10 inch fry pan on medium heat
  • Use a 1/4 measuring cup to spoon batter into frying pan (3 at a time)
  • Flip when bubbles form to get golden brown cakes
  • Topping
  • In a small fry pan on medium heat, sauté apples in butter for 2-3 minutes
  • Add cinnamon
  • Stir in pecans and keep warm to top the pancakes


  • Top pancakes with apple cinnamon and pecan mixture.
  • Serve with yogurt, butter, maple syrup and fresh fruit.
  • These freeze well, just toast in a toaster.

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Posted on

June 16, 2014