Today is my 36th birthday. Yes, that’s my real age, and yes, today is my real birthday. And I’m going to have birthday pancakes…tomorrow. Ish has to work, and C has school, so tomorrow, we’ll celebrate this weekend. In a hurry for Gluten Free Apple Pancakes? Jump to the recipe.
Gluten Free Apple Pancakes
I’ve been doing Whole30 this month, and while these pancakes aren’t Whole30 approved, I’ll be eating them with gusto.
Well, we’ve been making birthday pancakes for our birthdays for almost 10 years. Definitely, since the boys were born, and I’m not about to stop eating my birthday pancakes because they’re not Whole30.
For Ish’s birthday, I made red velvet pancakes using my favorite Paleo Folks Pancake Mix as a base, and for Smalls’ birthday, we made pumpkin pie pancakes. For The Baby we made chocolate chip pancakes, so for me, we’re making some gluten free apple pancakes.
I figure I’ve been eating healthy, I really should not totally blow my progress, right?
These pancakes are gluten-free, they taste amazing, and will totally fill my need for our semi-silly birthday pancake tradition, without me totally falling off the wagon.
Now, because I’ve been avoiding grains (Whole30), I’ll probably pay for eating these later, but I’ve promised myself another bone broth cleanse (just one day) on Sunday, so maybe that will mitigate any tummy issues that I cause by not doing reintroduction properly.
Either way, I cannot wait to eat these delicious birthday pancakes and I refuse to feel guilty about them. It is my birthday, after all.
Gluten Free Apple Pancakes
- 2 2/3 cup cooked quinoa (I like to use slightly over cooked quinoa as it binds better because it’s a bit sticky)
- 3/4 cup tablespoons oat flour
- 4 tablespoons flaxseed, ground
- 2 teaspoon cinnamon
- 4 eggs
- 1 1/2 cups fresh or freeze-dried apples, chopped
- 4 tablespoons flax or almond milk
- 4 tablespoons maple syrup (you could also use agave, I just happened to have maple syrup on hand)
In a large bowl, combine the quinoa, flour, flaxseed, and cinnamon, then mix until fully incorporated.
Add your eggs, syrup, and apples and mix. Gently stir in the milk.
Heat a frying pan over medium heat, and spray with cooking spray or lightly coat with lard (my preference, I was just out).
While your pan heats, allow your pancake batter to rest for a few minutes and thicken up.
Scoop your pancake mix into the pan (you can use a measuring cup, cookie scoop, or spatula). You’ll want to gently form the pancakes because the batter is not a runny liquid, but be careful to work quickly so that they work evenly.
Cook your pancakes for 3-4 minutes. Flip and cook for one to two minutes more, until cooked through.
Remove your pancakes from the pan and top with maple syrup.
These pancakes are filling, so err on the side of less and have seconds.
Not an apple fan? That’s totally ok.
You can make these using any fruit you have on hand. I plan to try blueberries, strawberries, and peaches in the near future.
So those are my 36th birthday pancakes. Which has me wondering…