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 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.
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!
- oil- I used avocado oil, but any melted oil works well in this recipe
- baking powder
- 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!