Pancakes are most kids favorite weekend breakfast…I know my girls love them! Once we went gluten, dairy, and egg free, I knew I needed to get going with a recipe that would be easy enough for my girls to make and would be delicious! Recently we have had to change the flour we are using due to my youngest having issues with rice and potatoes- a lot of the gluten free flours contain rice flours and potato starch. In comes the almond flour, I love it. There is not much flavor to it, so it is easy to use in baked goods, but it can be dense. I found using the tapioca flour really lightens it up. These are not only Ella’s favorite pancakes, she loves to make them and helped me create this recipe, so how could I not name them Ella’s Apple Cinnamon Pancakes?
- 1 1/2 cups almond flour
- 3/4 cups tapioca flour
- 1 tablespoon ground flax seed
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup unsweetened almond milk
- 1/2 cup unsweetened applesauce
- 2 1/2 teaspoons maple syrup
- In a large bowl, whisk together the almond flour, tapioca flour, ground flax seed, baking powder, salt, and ground cinnamon.
- Add the almond milk, unsweetened applesauce, and maple syrup to the flour mixture and whisk until combined.
- Heat skillet or griddle– grease lightly, I like to use a little Ghee, then laddle about 1/4 cup of pancake batter on. Cook until it bubbles slightly, then flip. Cook for about another 1-2 minutes. Continue until all of the pancake batter has been used.
This will make 16-18 pancakes, depending on how bog or small you make them. We like to triple this recipe to make extras for school breakfasts. They can be refridgerated for 3 days or freeze for up to 1 month. These taste like a bit of heaven in your mouth! Enjoy!