Gluten-Free, Vegan, Soy-Free, Corn-Free
Cost of Ingredients: $ Time: 30 minutes
I realize that I just posted an apple recipe a few weeks ago, and that it isn’t anywhere near fall (and therefore apple season here in New England) yet, but I have my reasons, I promise.
My favorite meal of the day is breakfast, and of course this is also the meal that became the most complicated to transition to allergy-friendly. I have a serious love for pancakes, waffles, french toast, and don’t even get me started on eggs (poached, especially). So newly gluten-free, dairy-free, and egg-free me spent some sad weeks (months…) trying to figure out what to eat for breakfast when I first switched my diet a year and a half ago. Rice cakes with cashew butter quickly became a go-to, but that just won’t do for a weekend breakfast. Home fries are delicious, but even with bacon it’s just not quite enough, and gets a bit repetitive.
So I started experimenting and researching, and lo and behold, I found this recipe for apple cider pancakes. Unlike many other gluten-free, dairy-free recipes I had tried, this one worked like a charm on the first try! After a few successful batches I started increasing the spices and added some chopped apple for more texture and flavor.
I love recipes that are simple and use the fewest amount of bowls possible. One medium bowl and a 16 oz measuring cup are all I use for these pancakes, and both can be cleaned while the pancakes are cooking, I love not having pile of dishes to do after breakfast on the weekend!
The dough comes together easily, and the mix of apple cider and apple pieces add a great apple flavor and just enough moisture. If you realize at this point that you made too much, you can freeze the dough in a zip-lock bag. To make them at a later date, thaw the bag in the fridge for a few hours (overnight should do the trick), cut a hole in one bottom corner, and pipe pancakes right into the hot pan.
This dough is a little thicker than pourable pancake dough, I use an ice cream scoop to drop them into the pan. Smaller pancakes means you get to enjoy more of them, and they are easier to flip! The batter consistency makes them thick and fluffy. I have acquired a new non-stick pan since making these pancakes, and that’s what I will use next time, in comparison this old pan looks a little sad, please excuse its well-loved appearance.
Enjoy these cinnamon sugar apple pancakes with maple syrup and bacon (or vegan bacon, or home fries!), as you can see, I love them so much, I almost forgot to take a final picture!
Adapted from Serious Eats by Elizabeth Barbone.
2 cups Gluten Free flour (I use Bob’s Red Mill 1-to-1 baking flour which already has xanthin gum, if your mix doesn’t, add 1/4 tsp)
1/4 cup brown sugar*
1 Tbsp baking powder
1 1/2 tsp cinnamon**
1/2 tsp salt
1/2 tsp nutmeg**
1 pinch allspice**
1 Tbsp Ener-G egg replacer whisked with 4 Tbsp warm water until frothy
1 cup apple cider
1/4 cup coconut oil (liquid)
1 1/2 tsp vanilla extract
1 medium sized apple, chopped into tiny cubes
cinnamon sugar to finish (I always have some of this pre-mixed on hand in a little shaker, an empty glass spice jar works well, I don’t usually measure the mix, but approximately 2 Tbsp granulated sugar to 1/2 tsp cinnamon could work, feel free to adjust, depending on how much you like cinnamon)
- Pre-heat oven to 250 Degrees Fahrenheit.
- Prepare sheet tray with parchment paper and a layer of cinnamon sugar.
- Mix dry ingredients in medium bowl.
- Mix wet ingredients in small bowl (I usually mix them in a 16 ounce measuring cup, just enough space and I don’t dirty another bowl).
- Add wet ingredients and tiny apple cubes to dry ingredients and mix until just incorporated.
- Heat pan with a little oil to just above medium temperature, spoon or scoop (an ice cream scoop works well) individual pancakes into pan and cook until bubbles form, edges start to brown, and sides become matte (at the right temperature this should take a few minutes), then flip and cook for a few more minutes.
- Once cooked, place on sheet tray and add more sugar on top. You can brush the pancakes with melted vegan butter to help the cinnamon sugar stick more, but I didn’t find this to be necessary.
- Keep pancakes warm in oven while you prepare the rest of them.
- Enjoy with maple syrup and whatever breakfast sides you like (bacon, vegan bacon, home fries, sautéed brussels sprouts and mushrooms…)
*I like the extra flavor the brown sugar adds, it complements the spices well, but feel free to use granulated sugar or a sugar substitute instead.
**I like the spices to truly shine, but if you are sensitive to these flavors, feel free to use less.