Gluten Free Apple Cider Pancakes

Gluten Free Apple Cider Pancakes

I love apple cider. And I love waking up on a crisp fall morning with the smell of piping hot pancakes. So, of course, it makes sense to combine these two lovelies. These gluten free apple cider pancakes are the perfect breakfast for autumn. By replacing milk or water for the liquid with fresh apple cider, you have a subtle spiced flavor that pairs well with the chopped apple and pecans. I hope you enjoy because these are my favorite pancakes to make.

Gluten Free Apple Cider Pancakes

Serves 4


  • 1¼ cup sweet white rice flour
  • 1 cup cashew meal or almond meal
  • 1 tablespoon cornstarch
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground clove
  • ¼ teaspoon ground ginger
  • 1 large banana, mashed
  • 2 eggs
  • ½ cup apple cider
  • 2 tablespoons honey or agave nectar
  • 2 teaspoons vanilla
  • ½ cup chopped apple
  • ¼ cup chopped pecans or walnuts
  • Maple Syrup and butter for serving


  1. In a medium-sized bowl, whisk together the flours, spices, baking powder and soda, salt, and cornstarch. Set aside.
  2. In a large bowl, mash the banana. Add the eggs, honey, vanilla and apple cider and whisk together.
  3. Gradually add the flour mixture to the banana mixture and mix well. If the batter is too thick, add water a tablespoon at a time until the batter becomes thinner. Stir in the chopped apple and nuts.
  4. Heat a cast iron skillet over medium heat. Once the pan is hot, melt coconut oil in the pan. You want just enough oil to keep the pancakes from sticking, about 1-1 tablespoons. If using a griddle, you probably won’t need coconut oil to keep the batter from sticking.
  5. Spoon the batter on to the pan and cook until the pancakes begin to bubble about 3-5 minutes. Flip and cook an additional 2-3 minutes.
  6. Keep warm in a 200 F oven. Serve with warm maple syrup and butter.

Note: Make sure to include the banana in this recipe. It acts as a binding agent and keeps the pancakes from becoming dry and crumbly. You won’t taste the banana through all the spices and apple cider.

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