Recipe Development and Photography By: Annessa Chumbley, RD


  • 2 eggs
  • 1/4 cup unsweetened applesauce
  • 1 tablespoon molasses
  • pinch kosher salt
  • 1 cup superfine almond flour, plus 2 tablespoons
  • 1 teaspoon lemon juice 
  • 1 teaspoon ginger 
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 2 Lucy Glo™ or Lucy™Rose apples, cored and sliced
  • 2 teaspoons coconut oil
  • Homemade Caramel Apple Topping


  1. In a medium bowl, beat eggs with a fork for 1 minute. Whisk in coconut milk, molasses, and a pinch of salt. 
  2. Sprinkle almond flour, ginger, cinnamon, cloves and baking soda on top of wet ingredients, folding in. Lastly, stir in lemon juice.
  3. Heat a pancake griddle to medium, sprayed lightly with nonstick cooking spray. Scoop batter by 2 tablespoonfuls at a time onto griddle. Cook until the edges are dry on the uncooked side (about 3-5 minutes). Flip and cook the other side. Repeat with the remaining batter. 
  4. To make the apple topping, add coconut oil and sliced apples to a skillet on medium-high. Sauté apples for 5 minutes, until the edges are brown and they are fork-tender and juicy.  
  5. To make Homemade Non-Dairy Caramel Sauce, visit our recipe here.
  6. Serve pancakes stacked high with sautéed apples on top and caramel sauce on the side. Enjoy!


– Homemade caramel sauce may be made a head of time, refrigerated and warmed when ready for pancakes. 
– Pancakes can be frozen for future use. Just cool completely, then place in a zip-top bag. Use within 3 months.

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