We had a jar of stewed apple cinnamon chunks that needed eating. I had a bag of banana flour that needed experimenting with. Naturally therefore, I was left with no other choice but to create some apple cinnamon hotcakes. This was the perfect start to a delicious day off with my son – ok, I’m quickly writing out this recipe before we go out. Partly because I want to share it with you guys and partly because otherwise I’m scared I’ll forget what I did. They’re super easy, friendly to almost all dietaries except no-egg peeps, sorry. You could try and do a half batch and make up a chia or flax gel instead, and let me know how it works for you!
So these are super easy, super fluffy and super delicious – A great cold treat in the lunch box too!
And there you have it – as you can see, a hit with the little man! Super simple and I dare say, although I’ve not yet tried, you could double batch this, cook it all up, and freeze a few to toast for quick snack / breakky. We’re normally the hot breakfast types with eggs, mushrooms, spinach, bacon or similar… But sometimes it just had to be hotcakes. So make ’em real, make ’em nourishing, and enjoy every bite!
Real Food. Happy Bodies.
Gluten Free Apple Cinnamon Hotcakes Recipe
- 1/2 cup stewed apples (if you don’t have any, just rough chop a large apple and stew it with 4-6 tablespoons water as needed to stop apples sticking and 1 tsp ground cinnamon for about 15 minutes on low heat in a saucepan. We don’t add sweeteners. Nature’s got it all in there already as intended. If you’re new to reducing added sugars, just give it a go.)
- 1/2 cup + 1 tbsp banana flour (available from health shops or use 2/3 cup of your gluten free flour of choice or spelt if not gluten free )
- 1/2 cup almond or coconut milk
- 2 pcs eggs
- 1 tsp baking soda or bicarb soda
- 1 tsp apple cider vinegar
- 1 pinch salt
- Set a frying pan to heat on medium with a knob of butter or coconut / avocado oil.
- Mix all the ingredients with a spoon in a bowl until well combined. Leave to stand for a minute. If it’s super runny, just add a heaped tbsp whatever flour you’re using and stir it in)
- Spoon onto pan once it’s up to a solid medium temperature and cook 2 minutes per side until deep brown.
- Serve with whatever you have / enjoy. I served it as you can see, with stewed apples to which I added a little coconut cream, fresh strawberries and coconut yoghurt.
Thanks Alexx – I’m enjoying exploring with green banana flour, so it’s going to be fun to try these! And, HUGE CONGRATULATIONS on the new Low Tox Life logo, website & campaign. I’m so thrilled to see you emerge more into the mainstream. Onwards & upwards!
Thanks Sabine – Sorry I missed seeing this lovely comment. Onwards and upwards indeed! x
Hi Alex. Thank you for this recipe. I did a savoury version with spinach and corn. They were easy and delicious. Will be experimenting with different options. Well done.
Hayly delicious. I did Spinach and banana the other morning – It’s proving to be super flexible. x
Ooh, hubby brought back a bag of the Qld banana flour from his recent trip to Oz, so shall definitely try out these hotcakes among my brood!
Enjoy Lesley! They’re a bit yum and hope you think so too! x
Thanks Alexx! My children loved these for breakfast this morning!
Super welcome Tamara – Sorry I missed your comment! x
Hi Alexx! We are also egg free, and haven’t used ‘egg replacer’ yet. Do you think that would work in this recipe?
Hi Mary – You could try 2 x flax egg amounts (1 tbsp flax meal and 3 tbsp water mixed = 1) and that should indeed work x
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