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Stack of gluten-free apple cinnamon pancakes with apple topping.

Gluten-Free Apple Cinnamon Pancakes

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  • Author: Ally Milligan
  • Prep Time: 10 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Method: Pan-Fry
  • Cuisine: American


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


  1. In a large bowl, mix together the buckwheat flour, almond flour, baking powder, baking soda, cinnamon, and sea salt. Set aside.
  2. In another large bowl, whisk together the non-dairy milk, eggs, maple syrup, coconut oil, apple cider vinegar, vanilla extract, and grated apple.

  3. Add in the flour mixture into the wet ingredients and mix until just incorporated without overworking the batter.

  4. 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.

  5. 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.

  6. Serve the pancakes with the apple topping, more coconut oil or grass-fed butter (or coconut whipped cream!), and maple syrup.


You can easily make your own light buckwheat flour by blending raw buckwheat groats in a blender or coffee grinder. Or simply purchase this flour. Most store-bought buckwheat flour is toasted, which will yield a much earthier tasting pancake, overpowering the cinnamon flavor.