I rarely post breakfast recipes. I don’t know why, but I find breakfasts a bit of a pain to photograph.
Perhaps it’s the hectic nature of breakfast time in our household – the dashing around after three small boys, catering to their demands – before finally sinking into a chair with my beloved (and much-needed!) mug of coffee.
However, I wanted to create a few more breakfast recipes for you guys! And, where better to start, than with these Apple & Cinnamon Pancakes?
These couldn’t be easier to make. In fact, they are blender pancakes, hurrah! However, they are also vegan, dairy-free, gluten-free…the works, pretty much!
Created using my beloved Jazz apples (now I’ve discovered them, I truly cannot go back), they are topped with a delicious apple sauce to make them that bit more special. The perfect weekend brunch or even lunch, if you like!
Anyway, now that we are stepping towards Autumn (scary thought), these flavours are going to be firmly on the agenda for me! What could be more comforting than apple and cinnamon, after all?
Apple Cinnamon Pancakes (Gluten-Free, Vegan)
- Serves 1-2 (Creates 10 American-style pancakes)
- 2 Jazz apples, cored and chopped
- 3/4 cup + 2 tbsp gluten-free oats
- 1/2 cup brown rice flour
- 1/2 cup full-fat coconut milk
- 1/4 cup coconut yoghurt
- 2.5 tbsp maple syrup
- 1 tbsp coconut sugar
- 1 1/4 tsp baking powder
- 1/2 tsp cinnamon
- Pinch nutmeg
- 1 tsp vanilla paste
- Pinch salt
- Optional: handful walnuts, chopped
- For the apple sauce –
- 2 Jazz apples, peeled cored and chopped
- 1/4 – 1/2 cup water
- 1 tbsp maple syrup
- 1/4 tsp cinnamon
- To serve: maple syrup and coconut yoghurt
- For the pancakes, place all of the ingredients, apart from the optional walnuts, into a blender and blitz to a smooth batter, scraping down the sides as needed. Stir through the walnuts, if using, then set aside.
- In the meantime, prepare your apple sauce by heating together the apples and ¼ cup of water on a medium-low heat. Cook until softened (around 10-15 minutes), stirring often and adding more water if needed, then remove from the heat. If necessary, drain the apples of the water, then stir through the other ingredients. Set aside.
- Now, to make your pancakes. Heat one teaspoon of coconut oil in a pan until melted and hot. Then, drop spoonfuls of the pancake mixture into the hot pan. Cook until there are bubbles covering each pancake and the base is golden brown, then flip and cook on the other side until browned.
- Serve your pancakes hot with spoonfuls of warm apple sauce, coconut yoghurt and drizzles of maple syrup. Eat immediately and enjoy.