Healthy Gluten-Free Apple Cinnamon Pancakes Recipe

The lightest & fluffiest healthy Gluten-Free Apple Cinnamon Pancake recipe topped with sauteed apples and a cinnamon whipped cream greek yogurt. Made all-natural with oat flour, almond flour, apples, applesauce, greek yogurt, maple syrup, pecans, and whipped cream without refined sugar or white flour.

How to make the best gluten-free apple cinnamon pancakes recipe with oat flour, almond flour, apples, applesauce, greek yogurt, maple syrup, pecans and whipped cream. No refined sugar or white flour.

You’ve found the best Healthy Gluten-Free Apple Cinnamon Pancakes Recipe for light and fluffy pancakes. My Cinnamon Whipped Greek Yogurt takes them to another level and reduces added sugar by requiring only a drizzle of maple syrup. My gluten-free apple cinnamon pancakes are made with simple ingredients, including oat flour, almond flour, unsweetened applesauce, apple cider vinegar, greek yogurt, and whipped cream. A lot of recipes for gluten-free pancakes are dense and dry. But my simple recipe results in moist and delicious pancakes that melt in your mouth with incredible cinnamon apple flavor.

This is the perfect fall breakfast for gluten-free pancakes topped with sauteed apple slices with a light dusting of cinnamon. These can be batch-prepped to enjoy on a busy morning or made fresh for a special breakfast with guests.

YouTube video

Why You’ll Love This Gluten-Free Apple Pancake Recipe

  • You only need a few major ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.

Ingredients & Substitutions

Apples: You can use any apple you have on hand, or you can substitute it with pear or mashed banana for a different fruit flavor. The best apples are the sweeter varieties, including Fuji, Honeycrisp and Granny Smith apples.

Butter: Substitute with coconut oil, ghee, or a dairy-free butter alternative for a vegan option.

Tapioca Flour: Arrowroot flour or cornstarch can be used as a substitute for tapioca flour.

Milk: Unsweetened almond milk, soy milk, oat milk, or any other dairy-free milk can replace regular milk.

Eggs: You can make flaxseed or chia seed eggs by mixing 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water for each egg. Let it sit for a few minutes to gel before using.*

Light Olive Oil: Swap with melted coconut oil, vegetable oil, or any neutral-flavored oil.

Greek Yogurt: For a dairy-free option, use coconut yogurt, almond yogurt, or any other non-dairy yogurt.

Oat Flour: If you don’t have oat flour, you can make your own by blending rolled oats until they reach a flour-like consistency. You can also use all almond flour and omit the oat flour. Be sure to use gluten-free oats if you have a gluten sensitivity.

Almond Flour: You can replace almond flour with the same amount of oat flour.

Applesauce: You can replace it with pear sauce for a different flavor.

Baking Powder: If you’re out of baking powder, you can use a combination of baking soda and cream of tartar. For 1 teaspoon of baking powder, use 1/4 teaspoon of baking soda and 1/2 teaspoon of cream of tartar.

Baking Soda: Make sure to use a gluten-free baking soda if needed.

Greek Yogurt: Substitute with dairy-free Greek yogurt or coconut yogurt for a dairy-free version.

Whipped Cream: Use a dairy-free whipped cream alternative made from coconut milk or almond milk if you prefer a vegan version.

Maple Syrup: Replace with honey, agave nectar, or a sugar-free syrup if you want to reduce sugar content.

*I have not tested this substitution.

How to Make My Easy Cinnamon Apple Pancakes Recipe

Step 1: Prepare the Apple Topping

Peel, core, and chop the apple into bite-sized pieces. In a skillet over medium heat, melt the butter.

Add the chopped apple, cinnamon, and a pinch of salt to the skillet. Sautee the apples until they become tender and slightly caramelized, about 5-7 minutes.

In a small bowl, mix the warm water and tapioca flour until smooth. Add the milk, cinnamon, maple syrup and salt.

Pour this mixture over the sauteed apples to thicken the sauce. Continue to cook for another 2-3 minutes until the sauce thickens slightly. Remove from heat and pour in a heat-safe bowl if you need to use the same fry pan to cook your pancakes.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 2: Prepare the Pancake Batter

In a mixing bowl, combine the wet ingredients, including applesauce, eggs, olive oil, maple syrup, vanilla extract, and apple cider vinegar. Whisk until well-combined. You can also mix the batter in a food processor or upright blender.

Then add the dry ingredients, including oat flour, almond flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Whisk until a smooth batter forms.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 3: Cook the Pancakes

Heat a non-stick skillet or griddle over medium-low heat and lightly grease it with cooking spray or oil.

Pour batter in 1/4 cup portions onto the skillet.

Cook until the pancake rises slightly and 1 or 2 bubbles form on the surface. Then flip and cook the other side until golden brown, about 1-2 minutes per side. Repeat with the remaining batter.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 4: Prepare the Cinnamon Whipped Cream Greek Yogurt

In a bowl, combine the Greek yogurt, maple syrup, and cinnamon. Fold in the whipped cream until well combined.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 5: Layer and Enjoy!

Place a pancake on a plate. Add a dollop of cinnamon whipped cream greek yogurt. Top with a spoonful of the sauteed apple mixture.

Place another pancake on top. Add a spoonful of the apples. Add a dollop of cream.

Optional: Garnish with chopped pecans.

Serve your healthy gluten-free apple cinnamon pancakes warm and enjoy a healthy breakfast!

Apple Pancakes Recipe Notes

Dairy-Free Options: The recipe includes dairy ingredients like butter, milk, and Greek yogurt. You can easily make this recipe dairy-free by using plant-based alternatives such as coconut oil, almond milk, and dairy-free yogurt.

Sweetener Choices: Adjust the amount of maple syrup or sweetener to your taste. 

Pancake Thickness: The thickness of your pancake batter can affect the final result. If the batter is too thick, add a bit more milk (or dairy-free milk) to reach your desired consistency. If it’s too thin, add a touch more flour. This recipe makes about 8 medium-small pancakes.

Cooking Temperature: Use a medium-low heat setting when cooking the pancakes. Cooking over high heat can lead to uneven browning and potentially burning the pancakes.

Topping Variations: Get creative with your toppings! Besides sauteed apples, you can add fresh berries, sliced bananas, chopped nuts, or even a sprinkle of shredded coconut for added texture and flavor.

Make-Ahead Option: You can prepare the pancake batter the night before and store it in the refrigerator. Just be sure to mix it well before cooking the pancakes. The sauteed apples and whipped cream can also be prepared in advance and reheated when serving.

Serving Suggestions: These pancakes are versatile and can be served for breakfast, brunch, or even as a dessert. Pair them with a side of bacon, sausage, peanut butter, or a fruit salad for a well-rounded meal.

Enjoy Fresh: These pancakes are best enjoyed fresh off the griddle when they are warm and fluffy.

Refrigeration: If you have leftover pancakes, store them in an airtight container in the refrigerator. They can be kept for up to 2-3 days.

Freezing Pancakes: Place pieces of parchment paper between individual pancakes to prevent sticking. Stack the pancakes, wrap them tightly in plastic wrap or aluminum foil, and place them in an airtight freezer bag or container. Frozen pancakes can last for about 1-2 months without significant loss of quality.

Reheating: To reheat refrigerated or frozen pancakes, you have a few options:

Microwave: Microwave on a microwave-safe plate in 20-30 second intervals until heated through. Be careful not to overheat, as this can make the pancakes dry.

Oven or Toaster Oven: Preheat your oven to 350°F (175°C). Place the pancakes on a baking sheet and cover with foil. Heat for about 10-15 minutes, or until warm.

Skillet: Reheat in a non-stick skillet over low to medium heat. This method can help crisp up the edges of the pancakes.

Toppings and Sauces:

Store any leftover sauteed apple topping and cinnamon whipped Greek yogurt cream separately in airtight containers in the refrigerator. These can also be refrigerated for 3-5 days or frozen for longer storage. Reheat sauteed apples gently in a saucepan or microwave, and mix the yogurt cream well before serving with reheated pancakes.

Can I make these pancakes without gluten-free flour?

Yes, you can use regular all-purpose flour if you don’t have dietary restrictions. However, keep in mind that the recipe was designed to be gluten-free, so you may need to adjust the quantities slightly to achieve the desired consistency.

Can I use other fruits instead of apples?

Absolutely! You can substitute apples with pears, mashed bananas, berries, or any fruit you prefer. Just adjust the cooking time and sweetness to your taste.

What can I use instead of Greek yogurt for the whipped cream topping?

If you’re looking for a dairy-free option, you can use coconut yogurt, almond yogurt, or any other non-dairy yogurt of your choice. These options work well for the whipped cream topping.

Are there any egg alternatives for this recipe?

Yes, you can use flaxseed or chia seed eggs as a vegan or egg-free alternative. To make one flaxseed or chia seed egg, mix 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water and let it sit for a few minutes until it thickens.

Can I make the batter ahead of time?

Yes, you can prepare the pancake batter the night before and store it in the refrigerator. Just give it a good stir before using it to cook the pancakes. The sauteed apples and whipped cream can also be made in advance and reheated when needed.

Can I make these pancakes without the sauteed apples and whipped cream?

Yes, you can enjoy the gluten-free apple cinnamon pancakes without the toppings for a simpler version. They will still be delicious and fluffy on their own.

How can I reheat leftover pancakes?

You can reheat pancakes in the microwave, oven, toaster oven, or skillet. Refer to the storage tips section for detailed instructions on reheating.

Are these pancakes suitable for special diets? These pancakes can be made to fit various dietary preferences. By using the recommended substitutions, you can make them gluten-free, dairy-free, and even vegan.

How to make the best gluten-free apple cinnamon pancakes recipe with oat flour, almond flour, apples, applesauce, greek yogurt, maple syrup, pecans and whipped cream. No refined sugar or white flour.

Apple Pancakes with Cinnamon Whipped Greek Yogurt

Gluten-Free diet-friendly recipe
The lightest & fluffiest healthy Gluten-Free Apple Cinnamon Pancake recipe topped with sauteed apples and a cinnamon whipped cream greek yogurt. Made all-natural with oat flour, almond flour, apples, applesauce, greek yogurt, maple syrup, pecans, and whipped cream without refined sugar or white flour.
5 from 3 votes
Servings 4
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients
  

Wet Ingredients:

  • 1/4 cup applesauce
  • 2 eggs
  • 1 tablespoon light olive oil
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar

Dry Ingredients:

  • 1/2 cups oat flour
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg

Cinnamon Whipped Greek Yogurt:

  • 1/4 cup greek yogurt
  • 1 tablespoon maple syrup
  • 1 cup whipped cream
  • 1/4 teaspoon cinnamon

Apple Topping:

  • 1 apple
  • 1 tablespoon butter
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 tablespoon warm water
  • 1 teaspoon tapioca flour
  • 2 tablespoons maple syrup
  • 2 tablespoons milk (almond milk)

Instructions
 

  • Peel, core, and chop the apple into bite-sized pieces. In a skillet over medium heat, melt the butter.
    Add the chopped apple, cinnamon, and a pinch of salt to the skillet. Sautee the apples until they become tender and slightly caramelized, about 5-7 minutes.
    In a small bowl, mix the warm water and tapioca flour until smooth. Add the milk, cinnamon, maple syrup and salt.
    Pour this mixture over the sauteed apples to thicken the sauce. Continue to cook for another 2-3 minutes until the sauce thickens slightly. Remove from heat and pour in a heat-safe bowl if you need to use the same fry pan to cook your pancakes.
  • In a mixing bowl, combine the wet ingredients, including applesauce, eggs, olive oil, maple syrup, vanilla extract, and apple cider vinegar. Whisk until well-combined. You can also mix the batter in a food processor or upright blender.
    Then add the dry ingredients, including oat flour, almond flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Whisk until a smooth batter forms.
  • Heat a non-stick skillet or griddle over medium-low heat and lightly grease it with cooking spray or oil. Pour batter in 1/4 cup portions onto the skillet.
    Cook until the pancake rises slightly and 1 or 2 bubbles form on the surface. Then flip and cook the other side until golden brown, about 1-2 minutes per side. Repeat with the remaining batter.
  • In a bowl, combine the Greek yogurt, maple syrup, and cinnamon. Fold in the whipped cream until well combined.
  • Place a pancake on a plate. Add a dollop of cinnamon whipped cream greek yogurt. Top with a spoonful of the sauteed apple mixture.
    Place another pancake on top. Add a spoonful of the apples. Add a dollop of cream.
    Optional: Garnish with chopped pecans.

Video

YouTube video

Notes

Sweetener Choices: You can adjust the amount of maple syrup or sweetener to your taste. 
Cooking Temperature: Use a medium-low heat setting when cooking the pancakes. Cooking over high heat can lead to uneven browning and potentially burning the pancakes.
Pancake Thickness: The thickness of your pancake batter can affect the final result. If the batter is too thick, add a bit more milk to reach your desired consistency. If it’s too thin, add a touch more flour. This recipe makes about 8 medium-small pancakes.

Nutrition

Calories: 438kcalCarbohydrates: 38gProtein: 13gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 101mgSodium: 433mgPotassium: 222mgFiber: 6gSugar: 17gVitamin A: 339IUVitamin C: 2mgCalcium: 209mgIron: 2mg
Keyword almond flour, apple, applesauce, cinnamon, gluten-free pancakes, greek yogurt, oat flour, whipped cream
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

Responses

  1. Jessica Avatar
    Jessica

    5 stars
    I just finished off the first batch of these and they were wonderful. I had to sub brown rice flour for oat flour because I was in a hurry but it was still great. My family is used the standard American diet and not having the sugar and texture they are used to is rough but your recipes make it much easier to keep them happy and healthy.

    1. Nicole Bonilla Avatar
      Nicole Bonilla

      Hi Jessica, thank you so much for sharing this with me! I love using brown rice flour too and it’s a great substitute for oat flour. It took some time for our family to transition away from the overly-processed standard American diet but we are so grateful we did 🙂 My 15-year-old son now knows how to make a double-batch of my peanut butter granola since we no longer buy store-bought cereal. That’s awesome that your family is transitioning too.

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2 Comments

  1. 5 stars
    I just finished off the first batch of these and they were wonderful. I had to sub brown rice flour for oat flour because I was in a hurry but it was still great. My family is used the standard American diet and not having the sugar and texture they are used to is rough but your recipes make it much easier to keep them happy and healthy.

    1. Hi Jessica, thank you so much for sharing this with me! I love using brown rice flour too and it’s a great substitute for oat flour. It took some time for our family to transition away from the overly-processed standard American diet but we are so grateful we did 🙂 My 15-year-old son now knows how to make a double-batch of my peanut butter granola since we no longer buy store-bought cereal. That’s awesome that your family is transitioning too.

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Your email address will not be published. Required fields are marked *

Recipe Rating