Apple Cinnamon Pancake Recipe

Serves 2

Ingredients

Dry Ingredients

• 1 cup gluten-free all purpose flour (we recommend Bob’s Red Mill)
• 1 tbsp flaxseed meal (ground flax seeds)
• 2 tsp cinnamon powder
• 2 tsp baking powder
• 1/4 tsp salt
  

Wet Ingredients

• 1 cup non-dairy milk, unsweetened
• 1/4 cup apple sauce, unsweetened
• 2 tbsp maple syrup
• 1 tsp vanilla essence
  

Apple Topping

• 2 apples (your favorite kind, we use Gala)
• 1 tbsp coconut sugar or maple syrup
• 1 tbsp lemon juice
• 1 tbsp water
• 1 tsp cinnamon powder
  

Other

• Maple syrup
• Cashew butter (or your favorite nut butter)
• Coconut oil
  

Directions

1. Start with making the apple topping. Peel (if desired), core, and cut the apples into cubes. Place them in a small saucepan with the coconut sugar or maple syrup, lemon juice, water, and cinnamon powder. Cook covered on medium-low until softened.
2. For the pancake batter, mix together the dry ingredients first in a medium size mixing bowl. Mix together the wet ingredients and then combine them with the dry mix. Whisk until you achieve a smooth batter and let it sit for a couple of minutes.
3. Heat a non-stick skillet over medium heat. Once hot, add about a teaspoon of coconut oil to the pan. Pour about 1/4 of a cup of batter per pancake into the hot pan and flip them when bubbles start to form on top.
4. Serve the pancakes with the hot apple topping, cashew butter (if using), and maple syrup. Enjoy!

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