Apple-Cinnamon Pancakes

These healthy wheat-free pancakes features a mixture of almond and white rice flour, as well as relatively little milk to create a thick, fluffy texture.

  • Total Time:
  • Servings: 2 to 4

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  • 2 eggs
  • 2/3 cup almond milk
  • 1 teaspoon vanilla
  • 2 tablespoons maple syrup, plus more for serving
  • 2/3 cup white rice flour
  • 1 cup almond meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup coarsely grated apple (from 2 small Granny Smith apples)
  • Coconut oil or butter, for greasing

How to make this recipe

  1. In a large mixing bowl, whisk together the eggs, milk, vanilla and maple syrup. Stir in the flour, almond meal, baking powder, cinnamon and salt. Fold in the apple.

  2. Place a large nonstick skillet or griddle over medium-low heat. Lightly grease it with oil or butter. Add the batter to the pan, 1/4 cup for each pancake. You’ll make 2-3 at a time depending on the size of your pan. Cook 2 minutes, or until small bubbles start to appear on the surface. Flip the pancakes and cook for another 2 minutes, until firm and lightly browned.

  3. Serve the pancakes with maple syrup and garnish with a dash of cinnamon and some apple slices.

Contributed By Photo Photo © Phoebe Lapine Published August 2015

1034122 recipes/apple-cinnamon-pancakes 2015-10-02T13:35:40+00:00 Phoebe Lapine brunch|breakfast|gluten-free|fast|web-exclusive|healthy|2|4 august-2015 recipes,apple-cinnamon-pancakes 1034122

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