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.
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: 1serveCalories: 97kcalCarbohydrates: 19gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 27mgSodium: 38mgPotassium: 133mgFiber: 3gSugar: 9gVitamin A: 73IUVitamin C: 3mgCalcium: 30mgIron: 1mg
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