Apple Cinnamon Pancakes

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.

4.79 from 14 votes

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Category: Breakfast

Cuisine: Western

Keyword: breakfast, buckwheat, gluten free, healthy breakfast, pancakes

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 97kcal

Author: Vanessa Gengaroli

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