Pancakes just never get old, and they will always hold a place at the table at weekend brunch. These Apple Cinnamon Pancakes are just heaven to wake up to during the fall, and these can even be made gluten free! They're easy, delicious, and great way to use up all those apples from September and October picking. (We can only eat so much apple pie!) With just a few ingredients, you can have a breakfast on the table that's gluten free, refined sugar free, and loaded with those perfect fall apples!
Here's what you need for these Apple Cinnamon Pancakes:
- Eggs
- Unsweetened almond milk -- use your favorite, or whatever you've got on hand.
- Unsweetened applesauce
- Maple syrup -- the 365 Organic Grade A Maple Syrup from Whole Foods has such a great flavor
- Baking powder
- Cinnamon
- Almond or oat flour -- I've been loving Blue Diamond's Almond Flour, but you can also make your own flour at home by grinding almonds or rolled oats in a high-powered blender or food processor
- Chopped apples
- Butter or ghee
*Recipe makes 10-12 pancakes*
Ingredients:
Directions:
Whisk eggs in a mixing bowl. Add in vanilla, almond milk, apple sauce and maple syrup. Mix well again.
Add in cinnamon, baking powder and almond flour. Mix well until batter forms.
Dice 1 apple into small pieces. Add 3/4 into the mix. Leave the rest for topping.
Heat up grass fed butter or coconut oil in a pan. Pour batter into the 4-5 inch circles on the pan. Let cook for 5 minutes or until golden brown on the edges and then flip. Repeat until all the batter is cooked into pancakes!