- September 15, 2014 at 10:46 pm #346399
1 cup gluten-free all purpose baking mix
1 tbs sugar
1 tsp cinnamon
1/4 tsp sea salt
3/4 tsp each gluten-free baking powder and baking soda
1/4 tsp each xanthan gum and guar gum
1 large egg
2 tbs melted butter
1/2 cup plus 2 tbs milk or your favorite dairy substitute
1/4 teaspoon vanilla extract
1 cup grated apple (no need to peel the apple)
1/2 cup chopped walnuts (or your favorite nuts)
2 tbs oil for cooking pancakes
Add gluten-free all purpose flour, sugar, cinnamon, salt, baking powder, baking soda, xanthan and guar gum in a large mixing bowl. Whisk to thoroughly combine ingredients.
In a separate bowl add egg, melted butter, milk or dairy substitute and vanilla extract. Whisk to blend. Pour this mixture into the dry mixture and whisk until combined and smooth. Add grated apples and stir. If the batter is too thick, add more milk or milk substitute, one tablespoon at a time until the mixture is the consistency you prefer.
NOTE: Some people like their pancakes thick and fluffy while others prefer thin pancakes. Adjust this by the amount of milk added to the recipe.
Heat a large skillet on medium high heat and add about a tsp of oil to the skillet. Use a brush or spatula to disperse the oil in the pan. If oil begins to smoke, lower the heat before adding the pancake batter.
When the skillet is ready, pour about 1/4 cup of batter for each pancake. Use a spoon or spatula to help shape the pancakes into rounds. Cook in batches, depending on the size of your skillet. When bubbles begin to form on the top of the pancakes, use a large spatula to carefully flip the pancakes. They should be golden brown in about 2 minutes per side, depending on the temperature of your pan.
Serve immediately with butter and warm maple syrup. Makes about six 4-in pancakes.
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