Here is a pancake recipe that is quick and easy to make! You can easily substitute the gluten-free flour with whole wheat flour if you like, and unsweetened apple juice works great in place of cider if you don’t have any on hand.
I was quite surprised by how well these pancakes turned out! Most of the gluten-free, whole grain pancakes I make usually end up doughy or wet inside, so I know that some of my ratios are off. Although these are a bit dense because they are whole grain, these cook through in the middle. They are not overly sweet, but they have plenty of delicious apple cinnamon flavor! You can top these with warm apple butter, chopped nuts, maple syrup, apple pie filling, or anything you wish!
Quick Apple Cider Pancakes Makes 8-9, 3” pancakes
1/3 cup brown rice flour
1/2 cup whole sorghum flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 Tablespoon ground chia seed (or flaxseed meal)
1/4 teaspoon salt
1 Tablespoon Stevia in the Raw (optional)
3/4 cup apple cider (unsweetened)
1/2 teaspoon vanilla extract
1 Tablespoon oil
- Heat a skillet or griddle over medium heat on the stove.
- Meanwhile, combine the flours, baking powder, cinnamon, chia meal, and salt, and mix well.
- In a separate bowl, mix together the juice, the vanilla, and the oil.
- Add the liquid to the dry ingredients and mix together thoroughly.
- Add batter to hot skillet and cook until the bottom side is nicely browned; flip and cook until the top side is nicely browned (this recipe doesn’t produce bubbles on the surface). Enjoy!