Apple Pancakes


For the Apples:

1 apple, cored and sliced thin (skin on)
½ tsp ground cinnamon
3 tsp coconut oil

For the Pancakes:

¼ c almond milk
¼ c unsweetened applesauce
1 Tbsp coconut oil
2 tsp pure vanilla extract
2 large eggs
¼ gluten-free flour
3 Tbsp sugar
3 Tbsp sorghum flour
2 Tbsp ground flaxseed
2 Tbsp medium-grind cornmeal
½ tsp baking powder
¼ tsp baking soda


  1. Arrange apple slices on a large plate and sprinkle with cinnamon.
  2. Heat 1 tsp oil in large skillet over medium heat. Add apple slices to the skillet. Cook about 2 min per side, until soft.
  3. In medium-sized bowl, whist together almond milk, applesauce, 1 Tbsp oil, vanilla extract, and eggs.
  4. In a large bowl, whisk together gluten-free flour, coconut sugar, sorghum flour, ground flaxseeds, cornmeal, baking powder, and baking soda. Make a well in the center of the flour mixture and pour in wet ingredients. Whisk together until just combined. Do not over mix.
  5. Oil the bottom of a skillet over medium heat. Once hot, put one apple slice in skillet and pour 1/3 c batter on top of it. Cook pancake about 2 min, until small bubbles form on the surface. Use spatula to flip. Cook until light brown on both sides.
  6. Serve pancakes with remaining apple slices and maple syrup.