Gluten-free apple pancakes are easy to make and a delicious whole-grain breakfast! They’re flavored with cinnamon, freshly grated apple and topped with pure maple syrup and walnuts.
Apple pancakes
Apple pancakes are one of my all-time favorite pancakes! I honestly think they’re underrated, but I’d choose them over chocolate chip any day of the week. Shocking, I know.
My mom used to make us apple pancakes during Passover every year, and I’ve grown to love them ever since.
They’re slightly sweet with a hint of cinnamon, and pair so well with maple syrup and crushed walnuts.
Gluten-free pancakes
My favorite flour substitute when making gluten-free pancakes is oat flour. It has a rich, nutty taste, and results in the fluffiest texture.
If you’re gluten-free because of sensitivities or allergies, be sure to use certified gluten-free oat flour.
I prefer buying my oat flour pre-made since the texture is a lot more fine, but you can easily prepare your own by blending rolled oats in a blender.
How to make gluten-free apple pancakes
This recipe is so minimal, and made with the simplest ingredients! They all come together to form the fluffiest pancakes.
Here’s what you’ll need to make these gluten-free apple pancakes:
- oat flour- you can buy certified gluten-free oats if needed, or make your own oat flour by blending rolled oats
- apples- honeycrisp is my favorite apple when baking. I grate my apple by pulsing it in my food processor, but you can hand grate it using a box grater
- plant-based milk- almond, oat, or cashew milk would all be great choices!
- eggs
- oil- I used avocado oil, but any melted oil works well in this recipe
- cinnamon
- baking powder
- salt
- vanilla extract
You whisk the wet ingredients together then mix them into the dry ingredients. Once your pan is hot, you cook the pancakes for a total of 2 minutes until they’re fluffy and golden brown.
Serve the pancakes with maple syrup, walnuts, and fresh chopped apples. They’re a delicious, simple breakfast to prepare for the week and honestly get me excited for the fall!
You guys are going to them love!
Other pancake recipes you may like:
Grain-free Blueberry Pancakes
Lemon Yogurt Pancakes
Cinnamon Roll Pancakes (Gluten-free)
Chocolate Chip Banana Pancakes
Gluten-free Apple Pancakes
Ingredients
- 1 1/4 cup oat flour
- 1 cup plant-based milk
- 1 large apple, grated
- 3 tbsp oil, I used avocado
- 1 egg
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp salt
- Maple syrup, to top
- Butter or cooking spray to grease the pan
Directions
- Rinse and grate your apple- I like pulsing it in my food processor but you can grate by hand with a box grater.
- In a large bowl, whisk together the egg, milk, oil, vanilla and apple.
- Add in the flour, baking powder, salt and cinnamon. Mix well until evenly incorporated.
- Let the batter sit for 2 minutes to thicken while you heat your pan.
- Heat a large pan over medium heat. Coat in butter or cooking spray, and pour 1/4 cup of batter into the pan.
- Let it cook on medium heat for 1-2 minutes, flip and cook for additional 30-40 seconds. Repeat with remaining batter, greasing the pan as needed between batches.
- Serve with maple syrup, walnuts and enjoy!
I did a quick Internet search for gluten-free apple pancakes, and was happy to come across your recipe/website. My family loved these pancakes! They’re delicious without anything added, but we did have butter and maple syrup on some. Thank you for posting it.
These are definitely 5 stars! The ‘Recipe Rating’ wasn’t working hence I added my own stars to the previous comment..
Thank you so much, Grace!
I tried this. It’s excellent. It’s worth the grating of an apple. Non-sensitive family enjoyed it too.
A note on the sugar level in the pancake: I didn’t add any sugar/maple syrup to the batter and the pancakes were great to eat even with no toppings; the apple/cinnamon/vanilla gives it a nice sweetness. Agreed. When topped with maple syrup, the >> cinnamon <> became equivalent amount of ghee; just preference/availability; will likely use avocado oil too in the future
chicken egg >> used duck egg due to sensitivity to chicken eggs
I observe the comment function truncated my above feedback by chopping out some of the central text.
On sweetness and cinnamon: adding more sweetness (topping with maple syrup or adding to batter) elevates the presence of the cinnamon flavour.
I subbed the avocado oil with ghee.