These are the BEST HEALTHY breakfast pancakes for kids (well okay, adults too)! The smell of these pancakes cooking in the frying pan is just the most incredible aroma to wake up to.

After many attempts at Gluten-Free and Vegan (dairy-free and egg-free) Pancakes and keeping them moist and a totally delicate, I think we did it! This recipe is a healthy alternative to conventional pancakes and they give some much needed added fibre and vitamins and minerals to our diets too.

These are a perfect treat on days that the kids are home from school on a “Snow Day” (like they’re forecasting for tomorrow here in Burlington, ON). What a wonderful idea to pick up all the ingredients today and have them make them with you in the morning.

Kelly Childs' delicious Apple Pancakes piled high with apples on the side

Apple & Cinnamon Pancakes – Gluten Free and Vegan

2 cups gluten-free all -purpose flour (you choose)
1 TBSP baking Powder
1/2 tsp baking Soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp sea Salt
1/8 tsp xanthan gum
1 3/4 cup coconut milk (or soy, almond or rice)
1/4 cup organic apple sauce
1/4 cup olive oil
2 TBSP ground flax meal (plus 6 TBSP water added and let sit for 5 minutes) *
1 TBSP maple syrup
2 tsp apple cider vinegar
1 tsp vanilla extract
1/4 cup diced apples (1 cm dice or smaller)

Directions:
Add water to flax meal and let sit. *

In a medium bowl, whisk dry ingredients together.

In a large bowl, add dairy-free milk, apple sauce, olive oil, flax meal (mixed with water), maple syrup, vinegar, and vanilla and stir. Fold in apple pieces.

Add dry mix to wet mix and whisk until smooth.

Coat an iron skillet with olive oil spray and a slight sprinkle of salt (this helps to prevent sticking). Heat an iron skillet on medium to medium high heat and test with a little water drop to see if it’s ready (when the water sizzles and jumps, you know it’s hot enough).

With a ladle, scoop 1/3 cup pancake batter onto the frying pan. Let cook until bubbles form on top and the edges look done, then flip over for another 2-3 minutes.

Top with organic maple syrup, cashew cream and diced apples tossed in cinnamon.

Note: The wonderful thing about this batter is that you can keep it in the fridge for up to 4 days and have it ready to go when you need it. Just keep it in a tightly sealed container.

Delicious and Nutritious food and a wonderful way to plan your mornings ahead of time! 🙂

Author

Kelly is the co-founder and co-owner (with her daughter Erinn) of the ever popular, Kelly's Bake Shoppe, where 1000's flock to on a weekly basis. She lives in downtown Burlington with her husband Ken. You can find Kelly developing new content and recipes, creating marketing content and building new business ideas with her daughter Erinn. They are now writing their 2nd cookbook that is due to come out in 2020.

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