Breakfast
Freeflourish
Gluten-Free Holiday Cinnamon Apple Pancakes
By Freeflourish Editorial TeamPublished Apr 7, 2026 | Updated Jun 30, 2026
American
25 mins
glutenfreedairyfreeoptionsholidayclassicseasonalfamilyfriendlyeasy30minutesorlessbreakfast
Gluten-Free Holiday Cinnamon Apple Pancakes with measured ingredients, 25-minute timing, 4-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.
Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Difficulty
easy
Cuisine
American
Ingredients
Servings
4
- 1 1/2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 2 tablespoons coconut sugar or brown sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk (or any dairy-free milk)
- 2 large eggs (or flax eggs for vegan option)
- 2 tablespoons melted coconut oil or vegetable oil
- 1 teaspoon pure vanilla extract
- 1 medium apple, peeled and finely diced
- Coconut oil or butter for cooking
- Maple syrup, for serving
Instructions
-
In a large mixing bowl, whisk together the gluten-free flour, coconut sugar, baking powder, cinnamon, and salt.
-
In a separate bowl, whisk the almond milk, eggs, melted coconut oil, and vanilla extract until well combined.
-
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
-
Fold in the diced apple pieces gently into the batter.
-
Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
-
Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 3-4 minutes or until bubbles form on the surface and the edges start to look set.
-
Flip carefully and cook for another 2-3 minutes until golden brown and cooked through.
-
Transfer pancakes to a plate and keep warm. Repeat with remaining batter, greasing the skillet as needed.
-
Serve warm topped with maple syrup and additional cinnamon if desired.
Storage and Reheating
Store cooled pancakes in an airtight container in the refrigerator for up to 3 days, separating layers with parchment if needed.
Freeze pancakes in a single layer, then transfer to a freezer-safe bag for up to 2 months. Reheat in a toaster oven or clean skillet until warm and soft.
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