Roasted Apple Gluten-Free Pancakes Recipe

Turn up the volume on the typical pancake by adding roasted apples to the mix.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

Turn up the volume on the typical pancake by adding roasted apples to the mix. Whip up a large batch to keep some on hand for breakfast or snacking in a snap during your busy week. If you aren’t gluten free, a multigrain pancake mix can replace the gluten-free flour and baking powder in this recipe.


Makes approx. 6 – 6-inch pancakes

1 apple, core removed and finely diced
1 tablespoon real maple syrup
1 cup all-purpose gluten free flour
2 teaspoons baking powder
1 tablespoon ground flax seed
1 teaspoon pumpkin pie spice or cinnamon
¼ teaspoon salt
1 large egg
2 tablespoons coconut oil, melted
2/3 cup almond or coconut milk
1 tablespoon real maple syrup
1 teaspoon real vanilla

Optional Topping
Whisk together 1 cup Greek yogurt with 2 tablespoons maple syrup. Drizzle this over the pancakes with a dusting of cinnamon.

RELATED – Recipe Of The Week: Whole Wheat Sweet Potato Pancakes With Pecan-Oat Crumble


1. Heat oven to 425 degrees. Toss the diced apple with 1 tablespoon maple syrup on a baking sheet prepared with non-stick cooking spray and lined with foil. Roast for 15-20 minutes until golden.
2. In a large bowl, whisk together the flour, baking powder, flax seed, spice and salt.
3. In another bowl, whisk together the egg, coconut oil, milk, maple syrup and vanilla until frothy.
4. Make a well in the dry ingredients and pour the wet ingredients and the roasted apples into it. Gently fold the wet ingredients and apples into the dry ingredients with a wooden spoon or spatula.
5. Heat a griddle or pan over medium-high heat. Pour 1/3 cup of the batter onto the pan and let cook 1-2 minutes until bubbling. Flip and cook another 1-2 minutes on the other side.

NOTE: A general rule in life is the first pancake is always the tester, so don’t get discouraged if it’s a little funky!

More recipes from Jessica Cerra.

Jess Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. Jess recently launched Harmony Bar, and all natural gluten-and soy free bar designed to tasted like a soft baked cookie. She is an ex-professional XTERRA triathlete and mountain biker, and current elite amateur road cyclist for the SPY GIANT RIDE p/b MRI Endurance team. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page, as well as the “Harmony Bar” Facebook page. Also on twitter @fitfoodbyjess and @harmonybars.

RELATED: Meet Private Chef And Xterra Pro Jessica Cerra

Jan Frodeno Reflects on His Final Ironman World Championship

Immediately after finishing 24th place at his final Ironman World Championships, the Olympic medalist (and three-time IMWC winner) explains what his race in Nice meant to him.