Apple Cinnamon Pancakes

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These Apple Cinnamon Pancakes are made with buckwheat flour and are super easy to make. These gluten-free pancakes make a great breakfast option and the combination of apple and cinnamon is always a winner.

Stack of apple cinnamon pancakes on a plate with some apple behind it.

These pancakes taste just the traditional version! In fact, you wouldn’t know that they were healthy and both gluten and dairy free if you had not read the ingredients.

They are made using buckwheat flour which is one of my favourite gluten free flours to use. Check out this buckwheat pizza and this buckwheat porridge for more recipes using buckwheat.

The apple and cinnamon flavour is absolutely delicious and the best thing about these pancakes is that they are so easy to make (and I mean easy!).

If you like pancakes, then make sure you check out these raspberry pancakes which are also gluten free.

WHY YOU WILL LOVE THIS RECIPE

Easy to Make – this recipe involves a couple of steps and takes less than 30 minutes to make.

Gluten & Dairy Free – suitable for people with gluten and dairy/lactose intolerances.

Healthy wholefood ingredients – which are easy to find at any supermarket, health store, food markets or on-line store.

INGREDIENTS

  • Buckwheat flour
  • Coconut sugar
  • Gluten free baking powder
  • Ground cinnamon
  • Egg
  • Almond milk (or your preferred milk)
  • Granny smith apples
  • Coconut oil

WHAT IS BUCKWHEAT FLOUR?

Buckwheat flour is not a wheat, grain or a cereal as the name would have to believe.

It is gluten free and is derived from the seeds of a flowering plant called Fagopyrum esculentum, more commonly known as buckwheat, which is related to rhubarb and sorrel.

Buckwheat has a good protein balance and is full of iron, B vitamins and calcium. It is beneficial for people who cannot tolerate wheat and wheat products

SUBSTITUTIONS

Nut free – substitute the almond milk with coconut milk or your preferred milk to make nut free

Vegan – You can substiute the egg in the recipe to make vegan with many different ingredients.

STORAGE

You can store leftover pancakes in your refrigerator for up to 5 days or in your freezer for up to 2 months. Make sure the pancakes have cooled down first before you freeze them and place them in a single layer on baking paper on a baking tray. Once frozen you can transfer to an air-tight container or zip lock bag.

RECIPE FAQS

Can you cut the apple instead of grate it to save time?

Yes you can! Cut into small pieces and to the recipe the same way as grated apple.

What is the best way to store these if you have leftovers?

You can easily store in your refrigerator for up to 5 days. Or up to 2 months in your freezer. Make sure you place them in a single layer on baking paper first. Once frozen place in an air-tight container or zip lock bag.

Stack of pancakes.

Looking for more healthy gluten free breakfast recipes? Try these:

Chocolate Banana Quinoa Breakfast Bowl

Simple Grain Free Granola

Super Easy Spinach Scrambled Eggs

Low Carb Raspberry Banana Bread

Lastly, if you make this recipe then I would really love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.

Apple Cinnamon Pancakes

These apple cinnamon pancakes are made with buckwheat flour and are super easy to make. These gluten-free pancakes make a great breakfast option and the combination of apple and cinnamon is always a winner.
Print Recipe
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes

Ingredients

  • 1/2 cup buckwheat flour
  • 2 tablespoons coconut sugar
  • 1 teaspoon gluten free baking powder
  • 1 teaspoon ground cinnamon You can add another teaspoon to make the cinnamon flavour stronger
  • 1 egg lightly whisked
  • 1/3 cup almond milk or your preferred milk
  • 2 granny smith apples peeled, grated (approx 1 + 1/4 cups grated apple)
  • 1 teaspoon coconut oil you may need more between batches

Instructions

  • Prepare pancakes. Combine buckwheat flour, coconut sugar and cinnamon in a bowl, mixing to combine. Add the egg and almond milk to another bowl, whisking lightly to combine. Combine dry and liquid mixtures and stir thoroughly. Stir in the apples.
  • Cook pancakes. Heat coconut oil in a frying pan over low-medium heat. Pour 1/4 cup of apple mixture into pan and flatten gently with the back of a spoon. Cook in batches, for 1 – 2 minutes each side or until lightly browned.

Notes

Storage Tips – You can store in your refrigerator for up to 5 days or in your freezer for up to 2 months. Make sure the pancakes have cooled down first before you freeze them and place them in a single layer on baking paper on a baking tray. Once frozen you can transfer to an air-tight container or zip lock bag.

Nutrition

Serving: 1serve | Calories: 97kcal | Carbohydrates: 19g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 38mg | Potassium: 133mg | Fiber: 3g | Sugar: 9g | Vitamin A: 73IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg
Servings: 6
Calories: 97kcal

9 Comments

  1. I tried this for the first time today. It was surprisingly light and fluffy and had a harmonious flavor. I too might add more cinnamon and maybe try other spices for a changeup. Make sure pan is not too hot (which I forgot to check in recipe), I burned the first one! Will definitely make again!

  2. I love these pancakes. I double the cinnamon and even add pumpkin pie spice. They are not mushy. I’m too lazy to get out my grater so I cut my apples into small pieces.. Easy, quick and delicious.

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