Ingredients

The following ingredients have 3 Servings
  • 1 cup gluten free rolled oats (can sub for quinoa or buckwheat flakes)
  • 1/4 cup milk of choice (I used unsweetened almond milk)
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon apple pie spice (see notes above to make your own)
  • 1 tablespoon baking powder
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 1/2 small apple (chopped)
  • 1 teaspoon apple pie spice

Instruction

  • Premix your spices into your applesauce. Combine all the ingredients in a blender. Blend until smooth. Alternatively, use a large mixing bowl. Start with the dry ingredients, before adding in the wet ones. Mix until fully combined.
  • Let the batter sit for at least 5 minutes, for the mixture to thicken. 
  • Preheat a nonstick frying pan over medium heat. Once the pan is hot, pour the batter in the pan, using a 1/4 measuring cup as a scoop. Cook for 1-2 minutes or until golden on the edges and a spatula can easily flip it. Cook for another 1-2 minutes, or until thick, fluffy and crispy.
  • Repeat until all the batter is used up. If possible, cover the pan when cooking. Serve up or allow to cool and freeze individual portions.
  • While the pancakes cook, make the apple compote. Stovetop or microwave, heat up the chopped apple in a layer of water and apple pie spice until soft and tender. Sprinkle with extra cinnamon and top your pancakes with them.