Apple Maple Pecan Sheet Pan Pancakes

Breakfast and Brunch | Pancakes

Where to Buy
Portions: 2



  • 2 eggs
  • 1 cup unsweetened vanilla almond milk
  • 3/4 cup cassava flour
  • 3/4 cup blanched almond flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger powder
  • 1/2 tsp ground cloves
  • 1 tbsp unrefined coconut oil


  • 1 apple
  • 1 cup pecans
  • 2 tbsp pure maple syrup from Canada
  • 1 tsp cinnamon
  • A drizzle of additional pure maple syrup from Canada on top of pancakes


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Meanwhile, add all pancake ingredients (except the coconut oil) into a blender and blend for 30 seconds.
  3. Add one tablespoon of unrefined coconut oil to a baking sheet.
  4. Pour batter onto baking sheet, add thin slices of apple on top and bake in the oven for 5-8 minutes.
  5. While the pancake bakes, it’s time to make the maple pecans! In a non-stick sauté pan on medium low, add maple syrup and pecans and stir often for 3-5 minutes.
  6. When pancakes have finished baking, top with maple pecans and serve! I love to add an additional drizzle of maple syrup. Enjoy!
Recipe created by:

Megan Roosevelt is a Registered Dietitian Nutritionist, producer, host and founder of Healthy Grocery Girl®. Her realistic, fun & genuine approach to healthy living has cultivated a loyal online following & community at HealthyGroceryGirl.com, YouTube.com/HealthyGroceryGirl and @HealthyGroceryGirl on Instagram. Megan’s passion is sharing simple, healthy recipes and natural lifestyle tips that the whole family can enjoy. She is an internationally published author and nutrition expert for television and magazines. Megan also loves to work with health-focused brands for content creation, recipe development and photography, videography as well as media and spokesperson services. Megan lives in sunny Los Angeles, California with her husband & business partner, Aaron Roosevelt and their two children.