These pancakes are perfect for a crisp fall morning. The batter comes together in just a few minutes and are full of flavor without being overly sweet. What's great about this recipe is that you can omit the cinnamon swirl part entirely and still have delicious apple pancakes.
Gluten Free Apple Cinnamon Swirl Pancakes
[Gluten free, dairy free, refined sugar free]
Makes 8 pancakes {recipe can easily be doubled}
Pancakes;
1 egg, beaten
3/4 cups of dairy free milk (I used unsweetened almond milk)
1 cup of gluten free flour (I used Bob's Red Mill 1 to 1)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 cup of coconut sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1 medium apple (washed, peeled, grated & excess juice squeezed out)
Cinnamon swirl;
1 tablespoon melted ghee
1/2 teaspoon cinnamon
1 tablespoon coconut sugar
1. Mix the egg & milk together in a small bowl.
2. In another bowl, combine the gluten free flour, baking powder, salt, coconut sugar, cinnamon, and ginger.
3. Add the wet ingredients into the dry and stir until combined.
4. Stir in the grated apple.
5. Combine all of the swirl ingredients in a small bowl and put into a plastic or piping bag. Set aside.
6. Heat 3 tablespoons of oil or ghee over low heat in a skillet.
7. Use 1/4 cup measuring spoon for each pancake (I cooked 3 at a time)
8. Cook the pancake for 1 minute and then pipe the cinnamon swirl onto the pancake.
9. Flip the pancake when it starts to bubble. Cook another 1-2 minutes until golden.
10. Serve with ghee (or butter) and pure maple syrup. Enjoy!!
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