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+ servings

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