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.