Craving some apple recipes this fall? Make some easy and quick Gluten Free Apple Cider Pancakes for breakfast, they’re nut-free and vegan too!
October is undoubtedly pumpkin season since this is the time when pumpkins are in season and ready to be picked (we just went pumpkin picking in Sheridan yesterday!). But even though pumpkin gets all the attention this time of year, apples need some love too 😉
Last week I spent all week doing some blog housekeeping on the backend of my website, working on getting all of my recipes into the recipe card plugin that I have. So there were no new posts last week since that took up a lot of time, but it was a nice break from the norm, though. I actually enjoy doing that stuff from time to time.
While I was going through some of my old posts, I found quote a few recipes that needed revamped and photographed again. My photography skills back then were pretty much nonexistent unfortunately, so I plan on re-doing some of my old posts over the next year.
These Gluten Free Apple Cider Pancakes were from about 6 years ago, not too long after I started blogging! I tweaked the recipe a little bit and added some new life to this post. It’s kind of fun revisiting some of my old recipes 🙂
For this recipe, I used all natural and no sugar added apple cider and it adds plenty of sweetness to the pancakes, but if you want them a bit sweeter, you can always add some vanilla Stevia drops to the batter according to your preference. I also used homemade apple butter for this recipe made from the apples in our yard. Our apple butter is a bit more tart than store-bought, but it still worked so well in these!
These taste awesome topped with homemade apple butter or cinnamon maple syrup. I found this really cool brand of maple syrup at Walmart this past week, it’s infused with either vanilla bean or a cinnamon stick. The cinnamon syrup tastes so good on these pancakes! They were made for each other 🙂
And I couldn’t decide which napkin looked best with these pancakes and props: blue or red?
Quick Apple Cider Pancakes
- 1 cup whole sorghum flour ultrafine (OR ultrafine brown rice flour)
- 1 Tablespoon ground flaxseed
- 2 teaspoons baking powder
- ½ to 1 teaspoon ground cinnamon based on your preference
- ½ teaspoon salt
- 1 ¼ cup natural apple cider unsweetened
- ¼ cup apple butter I used homemade
- 1 Tablespoon light olive oil
- Optional: Liquid vanilla Stevia to taste
- Heat a skillet over medium heat on the stove, or heat an electric griddle to 375-400 degrees.
- In a medium bowl, whisk together the sorghum flour, baking powder, flaxseed, cinnamon, and salt.
- In a separate bowl, whisk together the cider, apple butter, the oil, and the stevia (if using).
- Add the liquid to the dry ingredients and mix together thoroughly. If you want thinner pancakes, you can add a bit more apple cider (1 tablespoon at a time) to adjust the batter thickness.
- Add batter to hot skillet and cook until the bottom side is nicely browned; flip and cook until the top side is browned (this recipe doesn’t produce a lot of bubbles on the surface). Enjoy!
This post is actually one of my older ones that I recently revamped to include new photos and an updated/improved recipe. Here’s the old photo that went with this recipe almost 5 years ago:
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist