Apple Cinnamon Pancakes: Fluffy Wheatless Breakfast Symphony

These pancakes use a blend of oat flour and almond flour, with grated apple folded into the batter for moisture and natural sweetness. Cinnamon and a little nutmeg round out the apple flavor. They’re gluten-free as long as you use certified gluten-free oat flour, and the whole recipe takes about 25 minutes.

Grating the apple rather than chopping it distributes the flavor more evenly and keeps the pancakes tender rather than chunky. Granny Smith apples add a slight tartness; Honeycrisp or Fuji give a sweeter result.

Ingredients

• 1 cup certified gluten-free oat flour
• ½ cup almond flour
• 1 tablespoon coconut sugar or brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Pinch of salt
• 2 large eggs, at room temperature
• ¾ cup unsweetened almond milk (or any milk)
• 1 teaspoon vanilla extract
• 1 tablespoon melted coconut oil or butter
• 1 medium apple, grated (peeled or unpeeled)

Instructions

Step 1 — Mix dry ingredients Whisk together oat flour, almond flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.

Step 2 — Mix wet ingredients In a separate bowl, whisk together eggs, milk, vanilla extract, and melted coconut oil until combined.

Step 3 — Combine Pour the wet ingredients into the dry and stir with a spatula until just combined — stop as soon as the flour is incorporated. A few lumps are fine; overmixing makes the pancakes dense.

Step 4 — Add the apple Grate the apple directly into the batter, squeezing out excess moisture with your hand or a clean towel first — too much liquid from the apple can make the batter runny and the pancakes soggy. Fold in gently.

Step 5 — Rest the batter Let the batter sit for 5 minutes. This gives the oat flour time to absorb the liquid and thickens the batter slightly.

Step 6 — Cook Heat a non-stick skillet or griddle over medium-low heat and lightly grease with oil or butter. Pour about ¼ cup of batter per pancake, leaving room for spreading. Cook for 2–3 minutes until bubbles appear across the surface and the edges look set.

Step 7 — Flip Flip carefully and cook for another 1–2 minutes until the underside is golden. These pancakes are more delicate than wheat-flour pancakes — wait until they’re properly set before flipping. Reapply oil between batches.

Step 8 — Serve Serve warm with maple syrup, a pat of butter, or a spiced apple topping (see below).

Tips

• Squeeze the grated apple before adding it to the batter — apple releases a lot of moisture and too much will make the pancakes gummy
• Medium-low heat works better than medium-high here — the almond flour browns faster than wheat flour, so a lower, slower cook gives a more even result without burning
• Keep pancakes small (¼ cup batter) for easier flipping — larger pancakes break more easily when turned
• Pat excess moisture from the grated apple with a paper towel if you don’t want to squeeze it by hand

Spiced Apple Topping (Optional)

For a simple warm apple topping: dice one apple and cook in a small saucepan with 1 tablespoon of butter, 1 tablespoon of brown sugar, ½ teaspoon of cinnamon, and a squeeze of lemon juice over medium heat for 5–7 minutes until softened and syrupy. Spoon over pancakes just before serving.

Variations

• Chunky apple: Fold in finely diced apple instead of grated for a fritter-like texture
• Nutty: Add ¼ cup of finely chopped pecans or walnuts to the batter
• Lemon: Add 1 tablespoon of lemon zest for brightness
• Pumpkin: Replace the grated apple with ¼ cup of pumpkin puree and add an extra pinch of cinnamon and ginger
• Vegan: Replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested 5 minutes) and use plant-based milk and oil
• Nut-free: Replace almond flour with sunflower seed flour in equal proportion

Storage

• Refrigerator: up to 3 days in an airtight container
• Freezer: stack with parchment between each pancake and freeze for up to 1 month — reheat in a toaster or at 300°F in the oven for 5 minutes

Nutritional Information (per 2 pancakes, approximate — makes 8–10 pancakes)

✓ Gluten-Free   ✓ Wheat-Free   ✓ Dairy-Free Option Available   ✓ Vegan Option Available

Recipe Details

• Cuisine: American
• Course: Breakfast
• Skill Level: Beginner

Frequently Asked Questions

Why are my pancakes dense? Overmixing is the most common cause — stir only until the flour disappears. Also check that your baking powder is fresh (it should fizz actively when dropped into warm water). Letting the batter rest for 5 minutes before cooking also helps the leavening activate.

Why are my pancakes soggy in the middle? Too much moisture from the apple is usually the reason. Make sure to squeeze out excess liquid from the grated apple before folding it into the batter. Also check that your heat isn’t too high — if the outside browns before the inside sets, the center stays wet.

Can I use a different flour instead of almond flour? Yes — sunflower seed flour substitutes well in equal amounts and keeps the recipe nut-free. You can also use all oat flour (1½ cups total) though the texture will be slightly less rich.

Can I use buttermilk instead of almond milk? Yes — buttermilk adds a slight tang and reacts with the baking soda for extra lift. If using buttermilk, reduce the quantity to ½ cup as it’s thicker than almond milk.

Can I make the batter the night before? It’s better made fresh — the baking powder and baking soda start reacting as soon as they contact liquid, so batter left overnight won’t rise as well. You can mix the dry ingredients and grate the apple the night before, then combine with the wet ingredients in the morning.

Wheatless Apple Cinnamon Pancakes

These wheatless apple cinnamon pancakes are soft, fluffy, and packed with cozy fall flavors. Made with gluten-free flours and fresh apple, they’re a wholesome, comforting breakfast that feels indulgent yet healthy.

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Servings: 8 pancakes

Course: Breakfast

Cuisine: American

Calories: 195

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup certified gluten-free oat flour
• 1/2 cup almond flour
• 1 tablespoon coconut sugar or brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Pinch of salt
• 2 large eggs
• 3/4 cup unsweetened almond milk or milk of choice
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil or melted butter
• 1 medium apple grated (peeled if preferred)

Equipment

• Mixing bowls
• Whisk and spatula
• Grater
• Measuring cups and spoons
• Non-stick skillet or griddle
• Ladle or scoop

Method

 

1. In a mixing bowl, combine oat flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. In another bowl, whisk eggs, almond milk, vanilla extract, and melted coconut oil until smooth.
3. Stir the wet mixture into the dry ingredients until just combined. Do not overmix.
4. Fold in grated apple. The batter should be thick but pourable; add a splash of milk if needed.
5. Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil or cooking spray.
6. Scoop about 1/4 cup batter onto the skillet for each pancake.
7. Cook for 2–3 minutes per side, until golden brown and cooked through.
8. Serve warm topped with extra apple slices, cinnamon, or maple syrup.

Notes

Ensure your oats are certified gluten-free to keep the pancakes completely wheatless.

These pancakes pair beautifully with yogurt, nut butter, or fresh fruit.

You can make them dairy-free by using plant-based milk and coconut oil.

Extra pancakes can be stored in the freezer for up to 1 month and reheated in a toaster.