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Cinnamon Pancakes with Pear Maple Syrup are a light and fluffy gluten free and vegan pancake recipe! This healthy breakfast gets smothered in a 10 minute holiday spiced syrup.


8 pancakes

Total time

30 minutes




Breakfast, Brunch


  • 1 cup gluten-free oat flour
  • 2 tablespoons coconut sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • ½ cup almond milk OR coconut milk
  • ¼ cup apple sauce
  • 2 tablespoons avocado oil OR grapeseed oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon pure vanilla extract
  • ½ cup maple syrup
  • 1 small pear (diced)
  • 1 teaspoon cinnamon
  • 1 teaspoon pure vanilla extract


  1. In a bowl, whisk together the oat flour, coconut sugar, baking powder, and cinnamon. Set aside.
  2. In a small bowl, whisk together the almond milk, apple sauce, oil, vinegar, and vanilla.
  3. Add the wet ingredients into the dry and stir to combine.
  4. Set a nonstick skillet over medium low heat. Spray the pan with nonstick cooking spray and preheat the pan for 3-5 minutes, or until its warm.

    Using a 1/4 cup measure, scoop the batter into the pan. Cook the pancakes for 5 minutes, or until the surface has evenly darkened in color , including the middle.

    Flop and cook for another 3-5 minutes or until the pancake is firm, not squishy, when you poke the center. Repeat with the remaining pancakes.
  5. While the pancakes are cooking. Add all the syrup ingredients into a pot. Cook, on low heat, until the syrup is warmed through.
  6. Serve pancakes topped with syrup and vegan butter, if desired.
  7. View the recipe instructions at Catching Seeds

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