There’s something magical about the scent of apples and cinnamon wafting through the kitchen on a lazy weekend morning. It always takes me back to those cozy family breakfasts, where we’d gather around the table and share stories over stacks of pancakes.
These gluten-free apple cinnamon pancakes aren’t just delicious; they’re a little nostalgic too. I remember the first time I whipped them up, hoping to surprise my family with a gluten-free treat that didn’t skimp on flavor. The smiles and empty plates told me I’d hit the mark.
Whether you’re gluten-free by choice or necessity, these pancakes offer a warm, comforting embrace. They’re perfect for savoring those slow mornings when you can linger over breakfast and maybe even sneak in a second helping.
Ingredients
Here’s everything you need for these delicious pancakes:
- 1 cup gluten-free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 egg, lightly beaten
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 1 cup grated apple, about 1 medium apple
Equipment Needed
When I whip up these gluten-free apple cinnamon pancakes, having the right tools makes all the difference. You don’t need much really just a few kitchen basics.
You’ll need a mixing bowl. A medium one works best for combining the batter without spills. Then, grab a whisk or a wooden spoon. This is to mix all the ingredients smoothly. I find a whisk makes the batter fluffy.
Next up is a measuring cup and measuring spoons. These ensure you get the right amounts, like the gluten-free flour and cinnamon.
For cooking, you’ll need a non-stick skillet or a griddle. A non-stick surface helps flip the pancakes easily. Finally, a spatula for flipping the pancakes when they bubble.
Directions
Let’s make these delicious gluten-free apple cinnamon pancakes. You will love how your kitchen smells while cooking these tasty beauties.
Prep
First, grab your mixing bowl and whisk. Measure out all your ingredients. Grate the apple and keep it ready. Prepping makes cooking so much easier!
Make The Batter
In your bowl, mix the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk until combined. Pour in the almond milk and apple cider vinegar and mix. Add the egg, maple syrup, vanilla, and melted butter. Stir until smooth, then fold in the grated apple.
Serving Suggestions
I love serving these gluten-free apple cinnamon pancakes with a drizzle of warm maple syrup. It feels like a hug in pancake form.
Adding a dollop of Greek yogurt gives them a tangy twist. It’s my go-to for extra creaminess.
Sometimes, I sprinkle chopped walnuts on top for a crunchy bite. It’s perfect for those nutty flavor fans.
Fresh apple slices as a garnish are always a hit. They make it look fancy with little effort.
Make-Ahead And Storage Tips
Got some extra pancakes? No problem!
I like to make a big batch on Sunday so I can enjoy them all week.
Store leftover pancakes in an airtight container or a zip-top bag. They keep fresh in the fridge for about 3 days.
Freezing pancakes works too. Lay them flat on a baking sheet to freeze, then transfer to a freezer bag. They’ll last up to 2 months.
Reheating them is a breeze. Pop them in the microwave or toaster until warm—voilà! Breakfast is ready in minutes.
Conclusion
There’s something truly special about starting the day with a stack of warm, gluten-free apple cinnamon pancakes. They bring a sense of comfort and joy that’s hard to beat. Whether you’re making them for a leisurely weekend breakfast or prepping ahead for busy mornings, these pancakes are a delightful treat.
I hope you find as much happiness in making and enjoying them as I do. Don’t forget to experiment with your favorite toppings and share these pancakes with loved ones. Here’s to many cozy mornings filled with the sweet aroma of apples and cinnamon. Enjoy every bite!
Ingredients
- 1 cup gluten-free all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
- 1 cup finely chopped apples
Instructions
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, salt, and cinnamon.
- In another bowl, combine the milk, egg, melted butter or oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined; the batter may be slightly lumpy.
- Gently fold in the chopped apples.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour ¼ cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook for another 2-3 minutes until golden brown.
- Serve warm with your favorite toppings.
Notes
- For a dairy-free option, use non-dairy milk and oil instead of butter.
- Adjust the amount of milk to achieve the desired batter consistency.
