Cold, rainy weather is an invitation to make Grain-Free Vegan Apple Cider Pancakes. So is a half gallon of cider hanging out in your fridge. But do we really need an excuse to indulge in a sweet, yet healthy homemade brunch? I think not . . . .
The mix of cassava and coconut flour makes a tasty pancake that flips easily without falling apart AND no eggs are required! I also find that the sugar in the cider is plenty, so I don’t add any additional sweetener, but you can add a tablespoon of your favorite sweetener if your sweet tooth is asking for it.
If you’re typically a purist (just butter and maple) when it comes to pancakes, I highly recommend stepping out of your comfort zone with this combo of toppings: organic apple, oat milk yogurt mixed with cinnamon Runamok maple syrup, Within Without Snacks maple granola, & toasted pecans 👌
Although I don’t drink coffee much these days, this brunch paired perfectly with Four Sigmatic mushroom coffee pourover. The addition of mushrooms means less caffeine and a dose of adrenal support, which helps avoid the coffee jitters and crash – yayyy!
Grain-Free Apple Cider Pancakes (Vegan, Refined sugar-free)
1 c cassava flour
3 tbsp coconut flour
2 tbsp baking powder
Pinch sea salt
1/2 tsp cinnamon
1 c apple cider
1 tsp vinegar or lemon juice
3 tbsp non-dairy milk
Pure Maple Syrup
Mix both flours, baking powder, salt and cinnamon in a large bowl. I like to use a sifter!
In a smaller bowl or pint size measuring cup, add the vinegar or lemon juice to the milk and stir. Then stir in the cider.
Heat a non-stick pan over medium heat. Option to use a bit of non-dairy butter, avocado oil, or coconut oil.
Cook batter for a couple minutes on each side lowering the heat after the first 20-30 seconds.
Serve warm with your favorite toppings. I love mixing 1 tbsp maple syrup with 3 tbsp oat milk yogurt, and drizzle over pancakes then topping with crunchy granola and diced crisp apple =)