If you’re looking for a healthy (gluten-free, grain-free, and dairy-free) festive fall breakfast, these apple cinnamon pancakes are it. Full of classic fall flavor, these pancakes are made with a blend of buckwheat flour and almond flour, which makes them light and fluffy but still full of healthy fiber and nutrients.
Top these pancakes with an easy maple cinnamon apple topping (and some coconut whipped cream if you’re feeling extra) and serve yourself the coziest fall breakfast there ever was.
Is Buckwheat Flour Gluten-Free?
Despite the name, buckwheat contains no wheat and is gluten-free. It’s actually not even a grain – it’s a seed – making it ideal for gluten-free and grain-free baking. Buckwheat is high in fiber and plant-based protein (with twelve amino acids!) and is easy to digest. Buckwheat also contains many vitamins and minerals, including magnesium (#antistress) and vanadium, which has been shown to help with blood sugar regulation (very needed this time of year).
This recipe called for raw buckwheat groats, easily ground into flour with a coffee grinder or high-speed blender (or try this light buckwheat flour if you don’t wait to grind it yourself). Regular buckwheat flour will technically work, but the earthiness will overpower the warming gingerbread spices.
How to Freeze Pancakes
Enjoy pancakes any day of the week! These gluten-free apple cinnamon pancakes can be frozen for a quick and easy weeknight breakfast. Here’s how to freeze them.
- Freeze the pancakes in a single layer on a baking sheet lined with parchment paper. They will take 1-2 hours to freeze.
- Store the frozen pancakes in the freezer in an airtight glass container or silicone freezer bag.
- Enjoy within 2-3 months.
How to Reheat Frozen Pancakes
When you’re ready to eat, simply take them out of the freezer and reheat them either in the microwave (20-second increments), the toaster, or the oven (375 degrees F for about 10 minutes).Print
Gluten-free apple cinnamon pancakes. Made with a mix of buckwheat and almond flour, these healthy pancakes are light, fluffy, and full of fall flavor. Topped with a homemade maple apple cinnamon topping. Gluten-free and dairy-free.
- 1 cup light buckwheat flour (see notes)
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon cinnamon
- 1/4 teaspoon sea salt
- 1 1/2 cups unsweetened non-dairy milk
- 2 eggs
- 1 tablespoon pure maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 apple, grated
- 2 teaspoons coconut oil
- 1 apple, cut into small cubes
- 1/2 teaspoon cinnamon
- 1 tablespoon pure maple syrup
- pinch of sea salt
- In a large bowl, mix together the buckwheat flour, almond flour, baking powder, baking soda, cinnamon, and sea salt. Set aside.
In another large bowl, whisk together the non-dairy milk, eggs, maple syrup, coconut oil, apple cider vinegar, vanilla extract, and grated apple.
Add in the flour mixture into the wet ingredients and mix until just incorporated without overworking the batter.
Heat a large, lightly-oiled well-seasoned cast iron or non-stick skillet over medium-high heat. Using a 1/4 cup measuring cup, portion 2-3 pancakes leaving a couple of inches between each pancake. Cook for 2-3 minutes, until the bubbles break through the pancakes, flip, and cook for another minute or until the edges are set. Repeat with the remaining batter.
Make the topping. Heat the coconut oil in a small skillet over medium-high heat. Add the remaining ingredients and sauté until apples are soft and beginning to turn golden brown, about 5-10 minutes.
Serve the pancakes with the apple topping, more coconut oil or grass-fed butter (or coconut whipped cream!), and maple syrup.
Keywords: gluten-free pancakes, gluten-free apple pancakes, apple cinnamon pancakes
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