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Glutenfree Apple Pancakes

Glutenfree Apple Pancakes - fluffy spherical pancakes so cute they literally scream pick-me-up-and-eat-now. Fun to make, fun to eat!
Prep Time10 minutes
Cook Time20 minutes
Course: Breakfast
Servings: 25 mini pancakes
Calories:
Author: Natasha Minocha

Equipment

  • paniyaram /aebleskiver pan or a mini muffin tray

Ingredients

  • 3/4 cup Buckwheat flour
  • 1/2 cup Quinoa flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/8 tsp Salt
  • 1 tsp Cinnamon powder
  • 1/4 cup+ 1 tbsp Raw sugar You can use white sugar/ coconut sugar/ palm sugar
  • 1 tbsp Psyllium husk or flaxseed powder
  • 3 tbsp Coconut oil You can use any neutral-flavored oil of your choice
  • 1 cup Coconut yogurt You can use plain Greek yogurt
  • 1/4 cup Almond milk You can use any milk of your choice
  • 1 tsp Vanilla extract
  • 1 large Apple, peeled and cut into small pieces

Instructions

  • In a large bowl, combine the buckwheat flour, quinoa flour, baking powder, baking soda, salt, cinnamon, and raw sugar.
  • Mix in the psyllium husk or flaxseed powder.
  • Add in the coconut oil, coconut yogurt, almond milk, and vanilla extract. Don't overmix.
  • Fold in the apples. This is a very thick batter.
  • Heat a paniyaram/ aebleskiver pan. Lightly brush each cavity with oil. Spoon in the batter.
  • Cover the pan. Let it cook for 3-4 minutes before carefully flipping it. Let it cook for another 2-3 minutes.
  • Dust with icing sugar and serve warm with maple syrup or honey. Enjoy!

Notes

* These pancakes can be made in a skillet too. Just thin out the batter a little bit by adding more milk to make a soft- dropping consistency.
*You can bake these in a mini muffin pan at 180C for 14-15 minutes.
* You can even drop spoonfuls of the batter into hot oil to make apple fritters.