Gluten Free Fresh Apple Pancakes

Super soft and fluffy pancakes with a fresh apple twist and warm fall flavors!

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Apple abundance!

Michigan apple trees are quite literally bursting with fruit this year! We are having fun apple orchard hopping each weekend, supporting as many of our favorite farmers as we can…and having a lot of fun in the kitchen with apple recipes too!

Breakfast goals

When I’m creating breakfast recipes for my kids, I usually have a few goals in mind. Sometimes I’m creating fun “every once and a while” recipes like apple coffee cake to be enjoyed on the weekend, that might be more on the “treat” side of things. Most of the time, however, when I’m recipe developing, I have school mornings and growing kids in mind. That means I don’t just want a pancake that will create a carb overload – I want every bite to count. That means a good balance of protein, fat, and carbohydrates, and that can get a bit tricky when you are picky about texture.

Power packed ingredients with a super fluffy finish

The stars of the show in these pancakes are nutty, warm buckwheat and almond flours. Buckwheat is a seed that has a warm and nutty flavor that works so well with apples. There is a nice balance of protein and fiber making for a filling ingredient. It blends well with mild tasting almond flour, which also gives some healthy, filling fat and soft texture. Serve a stack of these pancakes with a side of eggs or sausage, or just have them alone with a pat of butter, nut butter, or coconut butter! Either way, the kids will be full and focused all morning!

The Method :: The Egg Whites

Don’t skip this part! The key to super fluffy pancakes is just taking a minute to whip the egg whites separately. You’ll fold the egg whites into the batter at the very end, and I promise you will be glad you did when you see how light and fluffy your pancakes are.

The Method :: The Apples

From apple chunks to applesauce, I’ve tried just about every kind of apple pancake almost every fall season. I have found over the years that my favorite way to make apple pancakes is with shredded apple. It doesn’t weigh down the pancake like applesauce does, and keeps them light and fluffy instead of soggy like they get when you use chunks. So grab a grater and quick give them a shred – the flavor of apple permeates every bite of light, fluffy pancake!

The Method :: The Batter

Once you’ve separated your eggs, and whipped the whites, you’ll blend the wet ingredients, and then add in the dry. The batter will feel a bit thicker than usual pancake batter, but moisture will be added with the apples and egg whites, so hang tight and don’t be tempted to add more liquid! Once you stir the apple shreds in, then you can gently fold in the egg whites to make a super light and fluffy pancake batter for your griddle.

Pancake finishes

Here are some ideas!

• Traditional butter and maple syrup – you can’t go wrong with that!
• Coconut butter! If you have little guys at home, they will think this is like frosting – super sweet and loaded with friendly fats and fiber, it is so good for them!
• Whipped cream or coconut whipped cream – this is usually how I serve pancakes on a school morning to avoid sugary maple syrup. You don’t get as much sugar that way, and it still tastes fun! You can dust the top of the whipped cream with cinnamon too.
• Nut or seed butter and a dusting of cinnamon!
• Sautéed apples with cinnamon would be fun too!

Gluten Free Fresh Apple Pancakes

Renee Kohley – Raising Generation Nourished

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Ingredients

  

• 2 eggs separated
• ¾ cup coconut milk
• 2 tsp apple cider vinegar (ACV)
• 3 tbsp coconut sugar
• 1 tsp molasses
• 1 cup almond flour
• ½ cup buckwheat flour
• 2 tsp cinnamon
• 2 tsp aluminum free baking powder
• ¼ tsp sea salt
• 1 ½ cups shredded apples (about 2 small apples or 1 ½ medium apples – I have been using Gala)

Instructions

 

• Separate your egg whites into a small mixing bowl, while putting the yolks into a medium mixing bowl. Beat the egg whites with an electric hand mixer until soft peaks form in the egg whites – this will take about a minute. Set the egg whites aside.
• Add the coconut milk, ACV, coconut sugar, and molasses to the medium mixing bowl with the yolks, and blend until smooth. Add the almond flour, buckwheat flour, cinnamon, baking powder, and sea salt, and blend to combine. This will feel thick, but do NOT add more liquid – the apples and egg whites will do that!
• Fold the shredded apple into the pancake batter using a rubber scraper, and then gently fold the whipped egg whites in until smooth and fluffy.
• Coconut oil or butter your hot griddle or skillet over medium heat, and cook your pancakes. I use a small ladle to pour mine. A ¼ cup measuring cup works well too. Cook the pancakes until you see little bubbles on the sides, about 1 minute, and then flip, cooking another minute or so until the pancakes are cooked through and golden brown.
• Top your warm pancakes with butter and maple syrup! My kids were totally into a topping of coconut butter on theirs one of the times I served these too.
• To freeze the pancakes, cool them, and then put into freezer bags to freeze. To warm up leftover pancakes, put them on a baking sheet into a warm oven.

Tried this recipe?Let us know how it was!

More real food APPLE recipes you might like ::

• Paleo Apple Cinnamon Breakfast Muffins
• Apple, Sweet Potato, & Sausage Breakfast Casserole
• Butternut Squash & Apple Soup
• Instant Pot No Peel Applesauce
• GF Apple Coffee Cake
• Nourished Kitchen’s Maple Candied Apples
• Nourished Kitchen’s Einkorn Apple Muffins
• GF Dutch Apple Pie
• Paleo Apple Cinnamon Breakfast Cookies
• Paleo Apple Cinnamon Granola