Gluten-Free Apple Pancakes (Dairy-Free)

These fluffy gluten-free apple pancakes are filled with grated apples, as well as topped with delicious cinnamon apples for the perfect treat during fall. Add a scoop of vanilla ice cream if you want a decadent dessert! Totally dairy-free too!

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Pancakes Are Always a Good Idea

On most Sundays when we don’t have anywhere to rush to, I almost always end up making either French toast, crepes, or pancakes.

Although I’ll be honest and say that pancakes are probably my favorite (and Juan’s too!). Sometimes if we have ripe bananas, we’ll make banana pancakes, but mostly, we make our favorite fluffy gluten-free pancakes.

It’s Apple Season!

And now that it’s apple season, it only makes sense that we pay homage to fall (possibly my favorite season!) by making apple pancakes!

Think grated apples in a light and airy pancake batter, then topped with tender cinnamon-flavored apples!

These are just PERFECT for the fall season!

Why This Recipe Works:

• Simple Ingredients: The ingredients you need for these gluten-free dairy-free apple pancakes are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing the batter is simple – mix the dry and wet ingredients together before folding in the grated apples, the cook in the skillet until golden brown and fluffy!
• Totally Gluten-Free & Dairy-Free: The best part is that this apple pancake recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making these gluten-free apple pancakes.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Apples: Feel free to use whichever apples you have on hand (fuji apples, granny smith apples, pink lady apples, honeycrisp apples, etc.). For the grated apples, make sure to grate them finely so they are easily integrated into the pancake batter.
• Egg: The egg helps to better bind the ingredients in the pancake batter together, so be sure to add it in.
• Sugar: I used white sugar, but cane sugar, light brown sugar, dark brown sugar, or coconut sugar will work just as well. (Bear in mind that the darker the sugar used, the darker will be the color of the pancakes.). Alternatively, if you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you may also use other vegetable oils (such as canola oil, avocado oil, etc).
• Vanilla Extract: I like adding a bit of vanilla extract for extra flavor,.
• Gluten-Free All-Purpose Flour: I highly recommend using a good-quality gluten-free all-purpose flour blend (a 1:1 gluten-free substitute for regular flour) that is made of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter and fluffier texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser pancake texture.
• Xanthan Gum: Xanthan gum is the substitute for gluten in gluten-free flours and helps the ingredients better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
• Baking Powder: Baking powder creates little air bubbles in the pancake batter while cooking, and is the secret to making light and fluffy pancakes, so make sure you add it in. I recommend using aluminum-free baking powder (so there is no aluminum taste), and if you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
• Almond Milk: I like using an unsweetened version of my homemade almond milk, but you may also use other non-dairy milks instead (such as cashew milk, rice milk, oat milk etc). If you are not lactose-intolerant, go ahead and use regular milk instead.
• Cinnamon: Ground cinnamon complements the taste of apples very well, and is the perfect spice to add to these gluten-free apple pancake recipe. Alternatively, you may also use equal quantities of apple pie spice or your favorite warm spices instead.
• Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
• Cornstarch: Cornstarch acts as a thickener for the juices when cooking the cinnamon apples, so make sure to add it in.
• Maple Syrup: Feel free to drizzle maple syrup over the pancakes if you like. Alternatively, honey or agave nectar will work just as well.

How to Make Gluten-Free Apple Pancakes (Step by Step):

1. Grate Apple

Peel and core the apple before grating it on your box grater.

2. Whisk Egg, Sugar, Oil & Vanilla

In a large mixing bowl, whisk together the egg, sugar, vegetable oil, and vanilla extract until you get a yellow mixture.

3. Add Dry Ingredients

Sift in the gluten-free all-purpose flour, xanthan gum (omit if your flour blend already has it), baking powder, and salt. Whisk well until you get a thick mixture.

4. Add Milk

Add the almond milk and whisk some more until you get a homogeneous pancake batter.

(TIP: The batter should be rather thick, but you prefer thinner pancakes, you can add 1 or 2 extra tablespoons of almond milk or water.)

5. Fold in Grated Apples

Fold in the grated apples until they are evenly distributed.

6. Cook Pancake Batter

Heat a non-stick skillet (or pancake griddle) over medium-high heat and brush with oil. Once the skillet is hot, pour 1/4 cup of pancake batter in the middle of the skillet to form a round circle.

Let the batter cook for at least 2 minutes or until bubbles rise to the surface of the batter and the top surface is no longer shiny, and the bottom is golden brown.

7. Flip Pancake Over

Flipthe pancake over to the other side, and allow the pancake to cook for another 1-2 minutes until it is golden brown on the bottom before removing it from the skillet.

8. Repeat

Repeat until all the pancake batter is used up.

9. Prepare the Cinnamon Apple Topping

In a large bowl, combined the cubed apples, sugar, cinnamon. Melt butter in a large skillet and place the cubed apple mixture in.

Cook the cubed apples for 15 minutes on low heat, stirring until soft, but still holding their shape.

Mix the cornstarch and water in a small bowl to get the cornstarch slurry. Pour the cornstarch slurry to the skillet with the cubed apples, mixing over low heat until the liquids are thickened (3 to 4 minutes).

(TIP: If you prefer, you can use apple slices instead of cubed apples.)

10. Serve Pancakes & Top with Cinnamon Apples

Serve the cooked pancakes with the cinnamon apple topping and a generous drizzle of maple syrup.

Dish by Dish Tips/Tricks:

• Swap Apples: If you prefer, you may also substitute the grated apples with grated pears or grated quinces.
• Use Baking Powder: Baking powder is indeed the secret agent to creating fluffy pancakes (it creates air bubbles in the batter as you cook the batter resulting in an airy and fluffy texture once cooked), so make sure you use it!
• Make Bigger or Smaller Pancakes: This recipe makes 8 pancakes (using 1/4 cup of batter per pancake). However, if you prefer to make bigger pancakes, you can use 1/2 cup of batter per pancake (this will give you 4 big pancakes). Alternatively, you can also make smaller pancakes but using 1/8 cup of batter per pancake (this will give you 16 mini pancakes).

Other Gluten-Free Pancake Recipes You’ll Love:

• Fluffy Gluten-Free Pancakes (Dairy-Free)
• Banana Pancakes (Gluten-Free, Dairy-Free)
• Buttermilk Pancakes (Gluten-Free, Dairy-Free)
• Sweet Potato Pancakes (Gluten-Free, Dairy-Free)
• Corn Flour Pancakes (Gluten-Free, Dairy-Free)
• Coconut Flour Apples (Gluten-Free, Dairy-Free)

Gluten-Free Apple Recipes to Enjoy During the Fall:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Apple Pancakes (Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Diet: Gluten Free

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Description

These fluffy gluten-free apple pancakes are filled with grated apples, as well as topped with delicious cinnamon apples for the perfect snack during fall. Add a scoop of vanilla ice cream if you want a decadent dessert! Totally dairy-free too!

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Ingredients

Units USM Scale 1x2x3x

For the Pancake Batter:

• 1 cup grated apples (approximately 1 large apple, cored and skin removed)
• 1 egg, beaten
• 3 tablespoons sugar
• 2 tablespoons vegetable oil, plus more for greasing the skillet
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1/4 teaspoon xanthan gum (leave out if your gluten-free flour blend has it)
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup unsweetened almond milk, or more if required

For the Cinnamon-Apple Topping:

• 2 apples, cored, peeled and diced
• 1 teaspoon ground cinnamon
• 3 tablespoons sugar
• 1 tablespoon unsalted dairy-free butter
• 3/4 tablespoon cornstarch
• 1/2 cup water
• Maple syrup, for drizzling (optional)

Cook Mode Prevent your screen from going dark

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Instructions

1. Grate Apple: Peel and core the apple before grating it on your box grater.
2. Whisk Egg, Sugar, Oil & Vanilla: In a large bowl, whisk together the egg, sugar, vegetable oil, and vanilla extract until you get a yellow mixture.
3. Add Dry Ingredients: Sift in the gluten-free all-purpose flour, xanthan gum (omit if your flour blend already has it), baking powder, and salt. Whisk well until you get a thick mixture.
4. Add Milk: Add the dairy-free milk and whisk some more until you get a homogeneous pancake batter. The batter should be rather thick, but you prefer thinner pancakes, you can add 1 or 2 extra tablespoons of almond milk or water.
5. Fold in Grated Apples: Fold in the grated apples until they are evenly distributed.
6. Cook Pancake Batter: Heat a non-stick skillet (or pancake griddle) over medium-high heat and brush with oil. Once skillet is hot, pour 1/4 cup of pancake batter in the middle of the skillet to form a round circle. Let the batter cook for at least 2 minutes or until bubbles rise to the surface of the batter and the top surface is no longer shiny, and the bottom is golden brown.
7. Flip Pancake Over: Once the top of the batter is no longer shiny, use a spatula to flip the pancake over to the other side. Allow the pancake to cook for another 1-2 minutes until it is golden brown on the bottom before removing it from the skillet.
8. Repeat: Repeat until all the pancake batter is used.
9. Prepare the Cinnamon-Apple Topping: In a large bowl, combined the cubed apples, sugar, cinnamon. Melt butter in a large skillet and place the cubed apple mixture in. Cook the apples for 15 minutes on low heat, stirring until soft, but still holding their shape. Mix the cornstarch and water in a small bowl to get the cornstarch slurry. Pour the cornstarch slurry to the skillet with the cubed apples, mixing over low heat until thickened (3 to 4 minutes).
10. Serve Pancakes and Top with Cinnamon Apples: Serve the gluten-free apple pancakes with the cinnamon apple topping and drizzling with maple syrup.

Notes

Apples: Feel free to use whichever apples you have on hand (fuji apples, granny smith apples, honeycrisp apples, etc.). For the grated apples, make sure to grate them finely so they are easily integrated into the pancake batter.

Egg: The egg helps to better bind the ingredients in the pancake batter together, so be sure to add it in.

Sugar: I used white sugar, but cane sugar, light brown sugar, dark brown sugar, or coconut sugar will work just as well. (Bear in mind that the darker the sugar used, the darker will be the color of the pancakes.). Alternatively, if you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you may also use other vegetable oils (such as canola oil, avocado oil, etc).

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor,.

Gluten-Free All-Purpose Flour: I highly recommend using a good-quality gluten-free all-purpose flour blend (a 1:1 gluten-free substitute for regular flour) that is made of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter and fluffier texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser pancake texture.

Xanthan Gum: Xanthan gum is the substitute for gluten in gluten-free flours and helps the ingredients better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Baking Powder: Baking powder creates little air bubbles in the pancake batter while cooking, and is the secret to making light and fluffy pancakes, so make sure you add it in. I recommend using aluminum-free baking powder (so there is no aluminum taste), and if you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.

Almond Milk: I like using an unsweetened version of my homemade almond milk, but you may also use other non-dairy milks instead (such as cashew milk, rice milk, oat milk etc). If you are not lactose-intolerant, go ahead and use regular milk instead.

Cinnamon: Ground cinnamon complements the taste of apples very well, and is the perfect spice to add to these gluten-free apple pancake recipe. Alternatively, you may also use equal quantities of apple pie spice instead.

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.

Cornstarch: Cornstarch acts as a thickener for the juices when cooking the cinnamon apples, so make sure to add it in.

Maple Syrup: Feel free to drizzle maple syrup over the pancakes if you like. Alternatively, honey or agave nectar will work just as well.

• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Breakfast
• Method: Stovetop
• Cuisine: American