Delicious, comforting fall-flavored pancakes, perfect for cold mornings.
- 1 cup gluten-free flour (I use Bob’s Red Mill 1 to 1 flour)
- 1 tsp baking powder
- 1 tsp apple pie spice
- 2 large eggs
- ¼ tsp fine sea salt
- ½ cup apple puree
- 2 tbsp maple syrup
- 2 tbsp avocado oil (or other cooking oil, plus more for cooking)
- 1 tsp vanilla extract
- ½ cup plant-based milk
- 3 apples (I got 5-6 slices per apple)
- Optional for serving: maple syrup, yogurt, nut butter, berries, more chopped apples, hemp seeds, sweet cashew cream, or apple syrup from the Iced Apple Crisp Macchiato recipe
- Mix the flour, baking powder, and apple pie spice together and set aside.
- In a large bowl, whisk the egg, and add the fine sea salt, apple puree, maple syrup, avocado oil, vanilla extract, and plant-based milk. Whisk until combined well.
- Whisk in the flour mix and set aside.
- Cut the apples into rounds and carefully cut out the middle part with a small knife. You should get about 5 slices per apple.
- Heat a shallow large pan over medium-high heat. Spray or drizzle with cooking oil. Dip the apple rings one by one in the batter, let drip off, and transfer to the pan. Lower the heat to low-medium and cook for 2-3 minutes on each side.
- Keep the pancakes in a warm oven while you finish cooking the rest.
- Serve with maple syrup and other toppings of your choice.
Batter: you can use any plant-based milk you like. Almond, cashew, hazelnut, oat, or boxed coconut all work great. Don’t use canned coconut milk.
Keep the pancakes warm: Preheat your oven to 200F (95C) with a baking sheet or a plate to keep the pancakes hot while you finish cooking them all.
Storing: Store the pancakes in the fridge for up to 3 days. Reheat on a dry pan or with a little bit of oil.
Keywords: gluten-free pancakes, apple pancakes