Happy Monday morning!
I’m all about the Christmas vibes already. Got my first holiday Starbucks cup of the season and felt like a tiny child, ready for Santa.
I’ve been meal prepping for the holidays, all geared up to bake all the recipes I can.
I’m in love with these flowers I got at the farmer’s market for $5! They’re cute and just what I want to see when I walk in the front door.
Let’s start things off fresh with some fall-inspired breakfast treats. I wanted pancakes, and I wasn’t feeling my protein versions. They are great most of them time but really don’t compare to the real thing. However, I didn’t feel like eating the original, white flour recipe that only keeps me full for about an hour.
Fuji apples make me drool. They’re always so sweet and crisp and I wanted them in breakfast.
Oh, and I had some brown rice flour I’ve been meaning to use up so they just so happened to be gluten free and fabulous.
These pancakes are soft and fluffy and are the perfect recipe to prep the night before for a Fall brunch or prep for the week’s breakfast like I did. I loosely based mine off this recipe.
Apple Cinnamon Pancakes – Gluten Free
Makes about 6 pancakes
1 cup brown rice flour
1/2 cup almond milk
1 flax egg (1 tbs ground flax seed soaked in 2 tbs water – takes about 90 seconds)
1 tablespoon melted coconut oil
2 tsp honey – I used raw
1 tsp cinnamon
1 chopped apple – I like keeping the skin on but you could peel it!
- Whisk eggs together with flax egg
- Add milk
- Add in melted coconut oil
- Add honey, salt, and baking soda
- Whisk in flour until there are no lumps
- Cover bowl and refrigerate at least an hour or overnight
- Spray pan and cook on stovetop at medium heat, flipping once.
- Enjoy topped with sliced apples, 1 tsp butter, and 1 tsp maple syrup per 2 pancakes.
This same recipe would be great with blueberries or chocolate chips too! Let me know if you try them, please!
What are you favorite pancake mix-ins?