Gluten free pancakes
cinnamon flour sunflower seed apple gluten free pancakes
By:
Published:
22 Jun 2025
Let me tell you a quick story before we dive in. I remember one Sunday morning, my kitchen was a mess, and I was attempting to whip up something special for my family. My daughter, Lily, who's usually picky, requested pancakes. But of course, we were out of regular flour! After a quick rummage, I found some gluten-free flour, applesauce, and a packet of sunflower seeds. Necessity being the mother of invention, I threw everything together, and what came out were these absolutely delightful Cinnamon Flour Sunflower Seed Apple Gluten-Free Pancakes. And guess what? Lily devoured them! Since then, they've become a family favorite, and I'm so excited to share the recipe with you.
These pancakes aren't just gluten-free; they're packed with flavor and texture. The cinnamon adds a warm, comforting spice, while the sunflower seeds provide a satisfying crunch. The applesauce keeps them moist and adds a touch of natural sweetness. They're perfect for a weekend brunch, a quick weekday breakfast, or even a dessert. Plus, they're incredibly easy to make! Trust me, even if you're not gluten-free, you'll love these pancakes. I've had many friends and family members who are not gluten-free try these, and they said they didn't even realize these were not made with regular flour!
Required Equipments
- Large Mixing Bowl
- Small Mixing Bowl
- Whisk
- Spatula
- Griddle or Large Pan
- Measuring Cups and Spoons
Cinnamon Flour Sunflower Seed Apple Gluten Free Pancakes: Frequently Asked Questions
Cinnamon Flour Sunflower Seed Apple Gluten Free Pancakes
These Cinnamon Flour Sunflower Seed Apple Gluten-Free Pancakes are a delightful and easy way to start your day! Packed with flavor and texture, they're a delicious gluten-free option the whole family will love, even those who think gluten-free food can't be amazing.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 10 minutes
Cook Time: 8 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- In a large mixing bowl, whisk together the gluten-free flour, cinnamon, baking powder, coconut sugar (or your sweetener of choice), and salt. Make sure there are no lumps!
- In a separate, smaller bowl, combine the almond milk (or your preferred milk), applesauce, egg (or flax egg), and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix, as this can make the pancakes tough. A few lumps are okay!
- Stir in the sunflower seeds. This adds a lovely texture and nutty flavor.
- Heat a lightly oiled griddle or large pan over medium heat. You'll know it's ready when a drop of water sizzles and evaporates quickly.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. I like to use a measuring cup to ensure they're all the same size.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.
- Serve immediately with your favorite toppings. I love sliced apples, a drizzle of maple syrup, and a sprinkle of extra sunflower seeds. Enjoy!
- If you want to make them ahead, keep the cooked pancakes warm in a low oven (around 200°F) until you're ready to serve.
📝 Notes
- For a flax egg, mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water. Let it sit for 5 minutes to thicken before adding it to the wet ingredients.
🍎 Nutrition
Calories: 220 kcal
Protein: 5g
Fat: 8g
Carbohydrates: 35g
Fiber: 3g
Calcium: 75mg
