Sunday Morning Oat & Coconut Flour Pancakes With Maple Caramelized Apples {Gluten Free, Rice-Free}
Prep time
Total time
Kick off your slow weekend mornings with these fluffy oat and coconut flour pancakes, topped with maple caramelized apples! You'd never guess they are gluten free and dairy free.
Recipe type: Breakfast
Cuisine: Gluten Free, Dairy Free, Rice Free
Serves: 10 pancakes
  • 120 g gluten free oat flour
  • 30 g coconut flour
  • 30 g cornstarch
  • 3 eggs (mine are rather small organic eggs)
  • 100 g unsweetened applesauce
  • 2 tbsp coconut sugar
  • ½ cc baking soda
  • ½ tsp vanilla extract
  • 300 ml almond milk
  • Coconut oil for cooking
  • For the caramelized apples:
  • 3 apples
  • ½ tbsp ghee
  • 2 tbsp of maple syrup
  1. Whisk all the dry ingredients in a bowl until well combined: oat flour, coconut flour, cornstarch, baking soda and coconut sugar.
  2. Whisk the eggs and stir in the applesauce and vanilla extract. (you can make express applesauce by microwaving 2-3 peeled and diced apples for couple of minutes before mixing)
  3. Combine the eggs mixture into the dry ingredient and add the almond milk. Blend until well combined.
  4. Let the batter rest for about 15 minutes.
  5. Heat a non-stick skillet on medium-high heat. Add a little bit of coconut oil to grease it.
  6. Pour a small amount of the batter to make the pancakes (my pancakes size is about 11 cm diameter so I can prepare two pancakes at a time in my pan).
  7. Cook for 3-4 minutes or until bubbles form on top and edges are dry. Flip on the other side and cook for an other 2-3 minutes. Remove from the pan and serve warm.
  8. One batch should yield about 10 pancakes.
  9. For the caramelized apples: pPeel and cut the apples into dices.
  10. Melt the ghee in a sauté pan over medium heat. Add the apples and cook about 2-3 minutes. Add maple syrup and continue cooking for 5 minutes until the apples are tender.
  11. Serve on top of the pancakes with extra maple syrup.
Recipe by Chocolate & Quinoa at