Nothing says breakfast better than gluten-free pancakes loaded with delicious apples and fresh ground cinnamon. These gluten-free apple cinnamon pancakes are fluffy, filling, and simple to make.
This post was sponsored by Ryze. Opinions are my own.
Fall is approaching fast and apples are starting to fall from the tree.
I love the months of August and September – some of my favorite seasonal fruits and veggies ripen during these months, including apples.
We just loaded up on gala’s and the first thing I did was make gluten-free apple cinnamon pancakes.
Making gluten-free apple cinnamon pancakes is super simple.
They are similar to regular pancakes, but with the addition of shredded apples and cinnamon.
I like to add a pinch of cinnamon to my regular pancakes too, but these pancakes are loaded with cinnamon.
The cinnamon compliments the apples and provides a delicious fall breakfast.
Up until about a year ago we made pancakes on the stove top, in a pan.
My husband bought me an electric griddle for Christmas last year. It might be my favorite kitchen gadget.
I should have purchased a griddle years ago. I didn’t realize how easy it was to make pancakes with a griddle. I can make 6-8 pancakes at a time – getting them to the table faster.
My griddle is non-stick, and doesn’t require any oil, so cleanup is easy.
I like to make 2-3 batches of pancakes at a time, and freeze the leftovers for the kiddos.
They pull a couple of pancakes out of the freezer, reheat, and enjoy. Pancakes make a filling and quick breakfast.
If you love fall pancakes, then you’ll want to check out my Gluten-Free Pumpkin Pancakes. They’re also simple to make and quite scrumptious. If you are a waffle person, I have the perfect gluten-free waffle recipe for you.
- 2 cups all-purpose gluten-free flour (I used RYZE Yellow Bag Flour)
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 2 1/4 cups dairy-free milk (or milk of choice)
- 1/4 cup maple syrup
- 2 tablespoon coconut oil (or oil of choice)
- 1 medium apple, cored and shredded (leave the peel on)
- In a large mixing bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In a separate medium mixing bowl, whisk together eggs, milk, maple syrup and oil.
- Add wet ingredients to dry ingredients, stirring just until mixed.
- Fold in shredded apple.
- Preheat a lightly greased griddle over medium heat. Pour ¼ cup of batter onto griddle. Spread into a circle if needed.
- Cook until bubbles on top begin to pop and bottom is golden brown. Flip and continue to cook until both sides are brown and the center is cooked through.
- Serve with your choice of toppings.
- Store leftover pancakes in an airtight container in the refrigerator for up to three days, and in the freezer for up to a month.