Apple Cider Pancakes

I am so excited about this recipe BECAUSE these pancakes are sweetened with nothing more than apples.  No sugar.  No honey or agave or maple syrup.  Just apples!  Yet, they are sweet enough even to eat plain.  My girls did happily.  Or you can top them with unsweetened apple butter and still… nothing but apples.  And of course, they are so tasty!

Definitely make a double batch and freeze the left-overs for quick breakfasts or breakfasts/lunches on the go.  I recently read a good tip for freezing pancakes.  Lay them out in a single layer on a cookie sheet, freeze, and then put the frozen pancakes into a ziploc.  That way they don’t stick together.  I will probably be doing a lot of this sort of thing when Tabitha starts school in the fall.

Apple Cider Pancakes

Ingredients:

1 chia or flax egg (1 Tbsp chia/flax meal + 3 Tbsp water, set aside) OR 1 egg – I like not only the added nutrition of the chia or flax, but I also like the fluffier texture they provide for pancakes.

1/2 cup sorghum flour

1/2 cup brown rice flour

1/2 cup tapioca flour

(OR 1 1/2 cup All-purpose GF flour OR I imagine you could use whole wheat flour)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 Tbsp apple pie spice (or a combo of cinnamon, nutmeg, and cloves)

1 1/2 tsp vanilla extract

1/2 cup unsweetened apple sauce

1 cup 100% pure pressed whole apple cider or juice (NOT from concentrate!  Such a huge difference in taste)

3 Tbsp melted coconut oil

Directions:

1.  Combine chia or flax meal with 3 Tbsp water, whisk together, and set aside.

2.  In large mixing bowl, combine dry ingredients and whisk together.

3.  Add in wet ingredients and whisk together until pancake batter consistency.

4.  Cook as usual on griddle or oiled cast iron skillet.

Shared on Allergy-Free Wednesday, Whole Foods Wednesday, Gluten-Free Wednesday, Wellness Weekend.

Posted by Kristy in Breakfast Tags: allergy-friendly, apple cider, dairy-free, gluten free, pancakes, refined sugar free, sugar free, vegan