Gluten-Free Apple Ring Pancakes
These innovative Gluten-Free Apple Ring Pancakes transform fresh apple slices into delicious pancakes without traditional flour. Combining the natural sweetness of apples with a light, protein-rich batter, they deliver all the comfort of pancakes while being gluten-free and nutritious.
Equipment
- Non-stick skillet or griddle
- Apple Corer
- Mixing Bowls
- Wire Rack
Ingredients
Main Ingredients
- 2 large firm apples Honeycrisp or Granny Smith
- 2 large eggs
- 1/4 cup almond milk or any dairy-free alternative
- 1 tablespoon honey or maple syrup adjust to taste
- 1 teaspoon vanilla extract
- 2 tablespoons almond flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder gluten-free certified
- 1 pinch salt
- 1 tablespoon coconut oil or butter for cooking
Instructions
- Wash your apples thoroughly, then core them using an apple corer. Slice the apples horizontally into 1/4-inch thick rings. You should get about 4-5 good rings from each apple. Pat the slices dry with paper towels to remove excess moisture.
- In a wide, shallow bowl, whisk together the eggs, almond milk, honey, and vanilla until completely combined.
- In a separate bowl, mix the almond flour, cinnamon, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, whisking until you have a smooth, slightly thin batter.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil or butter.
- Dip each apple ring into the batter, ensuring both sides are evenly coated but allowing excess to drip off.
- Place the coated rings carefully into the heated skillet, cooking 2-3 at a time to avoid overcrowding.
- Cook for approximately 2-3 minutes on each side, or until golden brown and the batter is cooked through.
- Transfer the cooked apple ring pancakes to a wire rack to prevent them from becoming soggy.
- Serve warm with your choice of toppings such as Greek yogurt, maple syrup, or fresh berries.
Notes
For best results, choose firm apples that will hold their shape during cooking. Soft varieties may break down and fall apart.
Make sure to dry the apple slices thoroughly - wet surfaces prevent proper batter adhesion.
For egg-free version, substitute 2 tablespoons of ground flaxseed mixed with 5 tablespoons of water.
These pancakes can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 1 month.
For reheating, use a skillet over low heat for refrigerated pancakes or a 350°F oven for frozen ones to maintain texture.
Nutrition
Calories: 165kcalCarbohydrates: 22gProtein: 5gFat: 7gSodium: 80mgFiber: 3gSugar: 16g
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