Gluten-free, Vegan, Refined Sugar-free
A scrumptious and healthy alternative to your standard pancakes. It’s a yummy and nutritious option for breakfast!
Pancakes are the best and I would love for anyone to try and disagree! It is such a warm and perfect breakfast for a Saturday morning, and the maple syrup drizzled on top is just perfection. The original recipe with flour, eggs and butter is tasty, I’m not going to lie, (and I live a balanced lifestyle so definitely include those into my life once and awhile), but I needed to create pancakes that are healthier and more nutrient dense, that we could eat on a regular basis.
So I came up with these!!! The reason I chose apple and cinnamon is because I was looking around my pantry and found some jars of homemade apple sauce from the summer, and though, well let’s use this up!
It’s a pretty simple recipe using oat flour as the base and a flax egg to bind it all together. I decided to use a monkfruit/erythritol blend to sweeten it up, but you are just substituting it with coconut sugar instead. To continue keeping it sugar free, use PYRE maple syrup or a sugar-free maple syrup instead of the regular kind. However I do like the standard maple syrup as it is quite beneficial for you and is more nutrient dense.
Apples are a great source of fiber, the fiber is soluble, which helps to lower your blood cholesterol levels. Like fresh apples, applesauce also contains polyphenols, a potent antioxidant.
Is maple syrup good for your health? – Yes, pure maple syrup is not only high in antioxidants, but every spoonful offers nutrients like riboflavin, zinc, magnesium, calcium and potassium
How healthy is oat flour? Whole grain oats make an incredibly nutritious and beneficial oat flour. Not only are oats an excellent source of dietary fiber, they also reduce serum cholesterol levels in the body. Oats are higher in protein and healthy fats, and lower in carbohydrates than most other whole grains.
What about almond flour? Almond flour is rich in nutrients. It has high levels of vitamin E and magnesium. Almond flour also contains much more fiber than regular wheat flour. It is a great substitute for gluten-free baking.
If you love food with apples in it, but prefer a make ahead kind of breakfast that is more grab’n go, then you need to try my Morning Glory muffins! They are so moist and use fresh apples in the recipe.
BUT keep in mind that with all the leftover mini apple cinnamon pancakes I have, I keep them in the fridge and are awesome to eat just like that- no maple syrup or whip cream needed!
Working with gluten-free flours and egg-free recipes is a little different than with standard flour and eggs. The pancakes don’t rise as much and take longer to cook throughout. This means I need to keep the heat on low, and cook for a longer period on each side. About 5 mins per side or more. I make these pancakes about the size of the diameter of a mug. Keep them small they cook better, look better and for some reason seem to taste better! And be sure to keep it on low heat to help cook through on the inside without burning on the outside.
Then I like top it with maple syrup (of course), some coconut whip cream and a few chopped pecans. YUMMO!!!
I hope you enjoy these and they become a household favorite 🙂
Tag me in a post! Enjoy xoxoxox
Mini Apple and Cinnamon Pancake Stackers
A scrumptious and healthy alternative to your standard pancakes. It's a yummy and nutritious option for breakfast that is gluten-free, vegan and optional sugar-free!
- 1 cup oat flour
- 3/4 cup almond flour
- 3/4 cup almond milk
- 1/2 cup apple sauce
- 1 flax egg (1 tbsp ground flax + 2 tbsp water)
- 1/4 cup monk fruit sweetener (can sub coconut flour)
- 1 tbsp baking powder
- 1 tsp vanilla
- 1 tbsp cinnamon powder
- Vegan butter or coconut oil for frying
Combine oat flour, almond flour, baking powder, sugar and cinnamon in a large mixing bowl
Make your flax egg by combining 1 tbsp ground flax with 2 tbsp water and let sit for 10 mins to congeal
Combine applesauce with flax egg and vanilla then add to dry ingredients
Mix well, then place frying pan on low heat and add in your butter or coconut oil
Place small mounds of pancake batter onto your frying pan, continuing to cook on low heat, about 5 mins before flipping
Cook another 5 mins
Serve pancakes stacked with maple syrup of choice, coconut whip cream and chopped pecans
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