📖 Instructions

1. 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!
2. 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.
3. 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!
4. Stir in the sunflower seeds. This adds a lovely texture and nutty flavor.
5. 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.
6. 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.
7. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.
8. Serve immediately with your favorite toppings. I love sliced apples, a drizzle of maple syrup, and a sprinkle of extra sunflower seeds. Enjoy!
9. 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.