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Apple Pie Pancakes with Bacon Vanilla Bean Syrup | Get Inspired Everyday!

Apple Pie Pancakes with Bacon Vanilla Bean Syrup


Your weekend mornings are complete with these Apple Pie Pancakes with Bacon Vanilla Bean Syrup! They’re made with a mix of cassava flour and almond flour which creates a fluffy and grain free pancake that’s also gluten free as well. You start with apple slices caramelizing in the pan before adding the pancake batter on top. Then to top it all off, there’s the super flavorful Bacon Vanilla Bean Syrup for the ultimate brunch decadence.



Bacon Vanilla Bean Syrup:

2 strips of bacon, thinly sliced into bacon bits

1 cup pure maple syrup

1/2 vanilla bean

Pancake Batter Wet Ingredients:

3/4 cup milk, see notes

1 Tablespoon maple syrup

1 Teaspoon vanilla extract

1 egg

2 Tablespoons salted butter, melted

Pancake Batter Dry Ingredients:

1/2 cup cassava flour, I used Otto’s brand

1/2 cup almond flour

1 Teaspoon baking powder

1/4 Teaspoon sea salt

1 Teaspoon cinnamon, see notes

1 medium sized baking apple, 8 ounces, cored and thinly sliced


Make the bacon syrup by frying the cut up bacon over medium high heat in a saucepan until they become crispy bacon bits. Pour off any extra bacon grease.

Then add the maple syrup and scrape out the seeds from the vanilla bean to add to the saucepan. Bring to a simmer and then keep the syrup warm until serving.

You can make the pancakes 2 different ways, I prefer the blender because it’s easier.

If you’re making the batter in a blender, start by adding in all the wet ingredients and then add the dry ingredients in next.

Secure the lid and blend starting on low and working up to speeds 3-4 on a Vitamix until the pancake batter is smooth with no lumps.

You can also make these pancakes in a mixing bowl, but start by mixing together all the dry ingredients. Then mix together all the wet ingredients in another bowl.

Finally start adding the wet ingredients to the dry ingredients whisking to remove any lumps.

When the pancake batter is mixed, preheat a pan over medium heat. Add a small amount of butter to the pan followed by 3 of the apple slices. Pour some pancake batter over the top of the apple slices and let the pancake cook until small bubbles appear in the center.

Then flip the pancake to finish cooking the other side. Each pancake takes about 3-4 minutes, so you can have a couple of pans going to speed things up.

Serve the pancakes piping hot with the Bacon Vanilla Bean Syrup.


You may have leftover syrup depending on how much each person takes. I just like to make sure I have plenty, and you can refrigerate it for another time if there are leftovers.
I suggest using regular whole milk in these pancakes. I tried using almond milk and coconut milk, and both of them produced much heavier pancakes. If you’re dairy free/nut free, try my 4-Ingredient Pancake batter instead.
I like a light cinnamon flavor in these pancakes, but just test out your first pancake and see if you might want to add a bit more cinnamon to the batter.

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: American

Keywords: Cassava Almond Flour Pancakes, Apple Pancakes, Apple Pancakes Healthy, Almond Flour Pancakes