Oh England, I love you…but why do you make it so difficult to buy pumpkin puree here! Before I go into detail about these delicious gluten free cinnamon maple pancakes, I have to rant a little…bare with me!
Every year myself and other UK pumpkin fanatics have the same issue. We desperately want to make delicious and autumnal pumpkin flavoured recipes, but have to trek up and down the country looking for those pesky pumpkin puree cans! I drove to 4 different supermarkets, rang up two and had my boyfriend searching and NOTHING!
As a result, no pumpkin puree = no pumpkin spice recipes. Instead, I decided to make these autumnal pancakes with spiced apples. Still delicious and very autumnal, but not quite the level of pumpkin spice goodness. Before you say it, I’m aware I can make my own pumpkin puree, but I’m being lazy and want the convenience of buying it in a can! It’s bad enough Coeliacs can’t enjoy Starbucks Pumpkin Spice Lattes anymore…but I won’t go into that today.
Instead, let me tell you about these yummy gluten free cinnamon maple pancakes with spiced apples. A flavour combination which uses more traditional autumn flavours, this pancake stack focuses on the following hero ingredients:
Cinnamon – a warming and aromatic spice, which blends perfectly with many autumnal recipes.
Maple syrup – hints of caramel with overtones of toffee, this vegan sugar substitute is perfect as an ingredient in pancakes as well as a topping.
Apples – currently in season, apples are delicious eaten raw, as well as caramelised with maple syrup and spices and used as a yummy topping,
These fluffy gluten free oat pancakes flavoured with cinnamon and maple syrup creates a lightly spiced and moreish breakfast. Topped with spiced apples and extra syrup, it’s basically autumn on a plate! Minus the pumpkin spice…
HOW TO CREATE THE PERFECT GLUTEN FREE PANCAKES
To achieve those thick and fluffy pancakes, you only need to follow two rules.
1. Let the batter sit for 10 mins. You might get a bit impatient if you’re a breakfast lover like me, but I promise it’s worth it! The correct consistency is when the mixture is a little loose, but still holds itself on the spoon.
2. Don’t flatten the pancakes with a spatular after you’ve flipped them. You’ll squash them down and all that fluffy texture will disappear forever! Leave them to do their thing and you’ll thank me later.
I hope you love this pancake stack as much as I do! PS if you live around Cambridgeshire and have found pumpkin puree, please let me know where!
100g GF oats
2 tsp cinnamon
1 tsp baking powder
1 ripe banana
2 tbsp coconut oil, plus extra for frying
1 tbsp maple syrup
1 red apple, cut into cubes
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp ginger
1 tsp maple syrup
1 tsp coconut oil
- Blend all ingredients for the pancake mix in a blender until smooth. Set aside for 10mins to firm up.
- Meanwhile, add the chopped apple, spices, maple syrup and coconut oil to a pan and heat on a low temperature.
- Keep stirring to make sure the apples are coated evenly in the spices. After 5-10mins they should have soften and started to caramelise. Turn off the heat while you cook the pancakes.
- Heat a little bit of coconut oil in a frying pan and spoon 1-2 tbsp of pancake mix into the pan.
- Fry for 2-3mins on either side, or until they have small air holes and have started to colour. Repeat for the rest of the batter.
- Stack your pancakes on top of each other, then finish with the spiced apples and extra maple syrup – enjoy!