Gluten-Free Apple Cinnamon Pancakes

Small, tender oat flour pancakes with grated apple, Greek yogurt, and cinnamon. No added sugar in the batter.

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Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast

Cuisine American

Servings Yield: About 12 small pancakes.

Calories 221 kcal

Equipment

Ingredients

Dry Ingredients:

1 cup oat flour (gluten-free)
1 ½ teaspoon baking powder
1 teaspoon cinnamon, ground
½ teaspoon sea salt, fine

Wet Ingredients:

2 large egg (flax egg for vegan version)
¼ cup milk of choice (divided; I used unsweetend almond milk)
1 teaspoon vanilla extract
1 tablespoon maple syrup (optional, for sweetness)
½ cup Greek yogurt (unflavored)
1 tablespoon extra virgin olive oil (plus a little extra for the skillet)
¾ cup apple, red delicious (grated, lightly packed; about 1 medium apple)

Optional Serving Ingredients:

Greek yogurt
apple, red delicious (sliced or diced)
cinnamon, ground
maple syrup

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Instructions

Prepare The Apple
Wash and core the apple, then grate it using the large holes of a box grater. Measure ¾ cup, lightly packed. If the apple is very juicy, gently press away excess liquid without squeezing it completely dry. Leave the washed skin on if you enjoy the texture.
Mix The Batter
In a bowl, stir together the oat flour, baking powder, cinnamon, and salt. In a separate bowl, whisk the eggs, yogurt, ¼ cup milk, vanilla, and olive oil. Stir the wet ingredients into the dry, then fold in the grated apple. Rest for 5–10 minutes so the oat flour can absorb moisture.
Adjust The Consistency
The rested batter should be thick but scoopable and spread gently when spooned into the pan. If it is too stiff, stir in additional milk a tablespoon at a time, using up to another ¼ cup as needed. Avoid thinning until runny.
Cook Small Pancakes
Heat a nonstick skillet or griddle over medium-low heat and lightly grease it. Use about 3 tablespoons batter per pancake, gently spreading to approximately 3½ inches wide. Cook for about 3–4 minutes, until the edges begin to set and the bottom is golden. Flip carefully and cook for another 2–3 minutes, until the center is set. Adjust the heat if the outside browns before the middle cooks.
Check And Serve
Check the first pancake by cutting into the center; it should have no wet batter. The center should reach 160°F because the batter contains eggs. Continue cooking in batches, lightly greasing the pan as needed. Serve warm with yogurt, apple slices, or a little maple syrup if desired.

Laura's Recipe Tips

Use certified gluten-free oat flour. Apple moisture and yogurt thickness affect the milk needed; adjust after resting. Keep pancakes small and cook until the centers are set and reach 160°F.

🌿 The Harmony Method™ Pillars Supported 🌿

Rotation | Gut-Hormone-Mood | Flavor Infusion | Mindful Meal Mapping

Nutrition

Serving: 1 ServingCalories: 221kcalCarbohydrates: 28gProtein: 8gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 93mgSodium: 512mgPotassium: 186mgFiber: 3gSugar: 6gVitamin A: 149IUVitamin C: 1mgCalcium: 150mgIron: 2mg

The information shown is an estimate provided by an online nutrition calculator. Modify as needed and enjoy.

Keyword fluffy pancakes, gluten free pancakes, protein pancakes, raspberry pancakes

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