Gluten Free Apple Cider Pancakes Recipe
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Photo by Pamela Hernandez

I have a client named Erin who is an exceptional cook and baker. In fact, she used to bake cakes professionally but had to give it up when she was diagnosed with a severe wheat allergy. Going completely gluten free was not an easy transition, but it was the only option she had if she wanted to live an active and healthy life.

Erin, who grew up in a home where everything was made from scratch, had to relearn cooking. Being so knowledgeable about food has helped her create some very yummy gluten free substitutions for common flour based comfort foods. When she told me about her Apple Cider Pancakes, I knew I had to have the recipe. When I asked her for it she tried to tell me it wasn’t really a recipe. She said all she did was substitute apple cider for the milk in the gluten free pancake mix. But as we talked she kept telling me about more modifications and additions. I say when you make more than one substitution it becomes a recipe. I hope you find these pancakes as deliciously simple as I did. Thanks for sharing Erin!

Gluten Free Apple Cider Pancakes

  • 1 1/8 cup King Arthur Gluten Free Pancake Mix
  • 1 egg
  • 1 cup apple cider
  • 1 scoop vanilla or unflavored whey protein powder (I use Designer Whey French Vanilla)
  • ½ tsp vanilla extract (if using unflavored protein powder)
  • ½ tsp cinnamon
  • 2 tbsp butter, melted
  1. Mix dry ingredients.
  2. Combine liquid ingredients and add to the dry ingredients. Mix well.
  3. Let mixture sit for up to 15 minutes. (This makes for a fluffier pancake.)
  4. Heat a non-stick griddle over medium heat. Spray with olive oil cooking spray.
  5. Poor ¼ cup of batter to form pancakes. Cook until bubbles start to form, then flip. Cook for additional one to two minutes.
  6. Serve immediately.

Yield: 8 Pancakes
Prep Time: 20 Minutes (includes 15 Minutes to Sit)
Cook Time: 10 Minutes
Serving: 1 Pancake

Per Serving: Calories 116; Total Fat 5g; (Sat Fat 1g, Trans 0g, Poly Fat 0g, Mono Fat 1g); Protein 4g; Carb 16g; Fiber 2g; Sugars 4g; Cholesterol 38mg; Sodium 122mg

You can top them with your choice of ingredients. A little butter or maple syrup works well. I like mixing 1 tbsp of PB2 with 1 tbsp of maple syrup and little water. Then I drizzle it over the pancakes. Enjoy!

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