Foods Hello, wheat-free friends. Are your kids having the breakfast blues? Are you missing fluffy wheat-filled pancakes? Yeah, I can relate. Sometimes I really want something that’s not eggs, sausage, or bacon for breakfast. Don’t get me wrong, I love all of those things. But, I long for variety in my meals. The desire for something new and different is what birthed this recipe: easy apple cinnamon pancakes. And yes, they’re both grain-free and sugar-free!
Looking for more gluten-free recipes and resources? This Everything Gluten Free page is a library of everything gluten free we’ve worked on.
These pancakes turned out better than I even thought they would. My kids, who can be a bit picky about gluten-free creations, scarfed them down at an inordinate rate. Seriously, you’ve never seen twin two-year-olds put down pancakes with such zeal as mine did these. I put a smidge of stevia in these which gives them just enough sweetness that my kids enjoyed eating them with just butter and nothing more.
A few cooking tips…
These pancakes are easy to throw together as long as you don’t get into too big of a hurry once they hit the griddle. You see, if you start getting in a hurry, they’ll fall apart and you’ll have a very tasty pile of pancake pieces (hey, if that’s ok with you, go with it!).
However, if you’d like pretty little pancakes on a plate, you’ve got to be a bit patient. You’ll want to cover the pancakes with a lid while cooking and keep the heat low. This helps the pancakes set up and cook through, without burning the bottom of the pancakes.
Once the eggs in the batter are completely set from cooking (about 4 minutes) you’ll want to flip your pancakes. The eggs once set-up give the pancakes a stronger structure when cooked through.
Awesome Apple Cinnamon Pancakes
Ingredients
- 1/4 cup coconut flour
- 1 cup blanched almond flour
- 1 tablespoon cinnamon
- 1/4 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon pure stevia extract
- 1/2 teaspoon sea salt
- 1 cup milk or unsweetened almond milk
- 2 tablespoons coconut oil or butter melted; plus more for the skillet
- 5 eggs
- 1 teaspoon vanilla
- 1 large apple chopped finely
Instructions
- Mix all of the dry ingredients together.
- Add the wet ingredients to the dry ingredients.
- Fold in the apple.
- Heat the skillet on low heat and grease liberally with butter or coconut oil.
- Place small rounds of batter (about 1/4 cup each) on hot skillet and cover skillet with lid. Let the pancakes set up – about 4 minutes.
- Flip and finish cooking. Repeat with remaining batter.
- Serve with liberal amounts of butter from grass-fed cows!
Notes
Nutrition
These pancakes heat up beautifully, so go ahead and double or triple your recipe. Refrigerate the pancakes and place them in a toaster oven or microwave to warm up a day or two later!
Thank you for posting this recipe. I am trying hard to come up with good tasting, good for you food for my family. We just recently made drastic changes to our diet. We all feel so much better, but miss the texture of some of the foods I made.
Do you have a recipe book or blog suggestion that would help.
Thanks so much!
You are so welcome! What sorts of changes are you making? I can try to pass along some resources.
We have eliminated wheat and white flour and also sugar. I am experimenting with coconut, almond, and chickpea flours. Right now, because of my husband’s health, we are having to eat very low carb or less and no sugar. It doesn’t leave a lot of options.
Thanks again!
It does change the way you eat, that’s for sure. Be sure to check out the rest of my recipes (I’m not much of a photographer but all of the recipes are gluten-free and sugar-free and most low carb). I also enjoy recipes at Healthy Indulgences, Maria Mind Body Health, Stacy Makes Sense has a lot of recipes that are great and fit the bill. There are a lot of other great blogs too numerous to list, but I think that will certainly give you a place to start!
Your Pancakes look awesome! Thank you so much for sharing with Full Plate Thursday and hope you have a great weekend!
Come Back Soon,
Miz Helen
Have you ever made banana “syrup” for your pancakes? Simply puree a ripe banana and there you have it! I have served it that way, or mixed with a variety of other flavors (pumpkin butter was especially delicious).
I have not, but that sounds absolutely delicious. I’ll have to try this out for my boys sometimes. I know they’d like it because they LOVE bananas 🙂
These pancakes are amazing! My whole family, who is new to this GF way of eating, loved them. We used my homemade applesauce, sweetened with Stevia as a topping. Thank you!
Awesome! I’m so glad to hear you enjoyed them. 🙂
My husband was recently put on insulin (after being considered a type 2 diabetic for the last 3 years )cause all of a sudden he couldn’t get his glucose levels down. Now he’s having to really follow a strict diet and I’ve been looking everywhere for good recipes that he will actually eat. I just made these this morning and we are definitely impressed!! I even ate them cause they are soo good!! Thank you for sharing..
How many pancakes does this make? If I’m just fixing for one person? 🙂
It’s always different for me because I always make the pancakes a little different sizes. But I can make a batch for my boys and they enjoy it. If I’m just making it for me, then I have some to put in the fridge or freezer to warm up for later 🙂
I don’t like to use Stevia or anything artificial for sweeteners. What else would you recommend?
You could really use anything you like to sweeten them, but I can’t tell you for sure how much to use. I use a pure stevia extract without any fillers. Stevia is from the stevia plant, so isn’t an “artificial” chemical-based sweetener, but a natural sweetener. You can read more about stevia here.
Can you eliminate the cream of tartar?
I’ve not tried!
I know this is really old post, but I thought I’d respond anyway. You can use 3/4 tsp baking soda. Homemade baking soda is 2 parts cream of tartar and 1 part baking soda, and that’s the exact ratio in the recipe.