Gluten Free Dairy Free Spiced Apple Pancakes
**If you like this recipe you are SURE to love our Gluten Free Dairy Free monthly freezer cooking menus.
This is the time of year I get excited about. Everything is bursting in the garden, canning season is in full swing at my house and apple season is just around the corner. For my family, apple season means a trip to the apple orchard. We started our yearly trip to the apple orchard when my oldest was quite little. In fact, I took my son (he just turned 16 last week) to the apple orchard when he was only a couple of weeks old so I could make apple sauce for him -never mind that he couldn’t yet eat apple sauce for months! :)
You don’t need homemade applesauce for this recipe, any applesauce you have works well. My kids came pounding down the stairs when I made these Gluten Free Dairy Free Spiced Apple Pancakes wondering what the delicious smell was. The cinnamon really grabbed them! Some thinly sliced apples and maple syrup and they declared this was the best brunch they’ve had for a long time. You know I’ll be making this again as soon as we hit the apple orchard.
Gluten Free Dairy Free Spiced Apple Pancakes
Author/Source:
adapted from GlutenFreeCookingSchool.com
Ingredients:
I used homemade applesauce, but you can use store bought or whatever you have on hand.
- 3/4 cup + 2 tablespoons brown rice flour, finely ground
- 3/4 cup +2 tablespoon corn starch, potato starch, or arrowroot starch
- 1/2 cup + 1 1/2 tablespoons sorghum flour or garfava flour
- 5 tablespoons masa harina
- 2 tablespoons sugar
- 2 teaspoons gluten free baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 large eggs, beaten or egg substitutes
- 1 1/2 cup unsweetened milk substitute of choice
- 1/4 cup unsweetened applesauce
- 1/2 medium apple, coarsely grated
Directions:
Combine the dry ingredients in a large mixing bowl and mix well. Add the wet ingredients to the dry and mix until combined. A few small lumps in the batter are okay. Set aside the batter. Oil a skillet or griddle and heat over medium heat. Once the oil is heated, using about 1/4 cup batter, pour onto your skillet. Let the pancakes cook until you see bubbles popping in the middle of the pancake. Flip the pancakes immediately. They will only cook for a minute or two on the second side, and you can use your spatula to peek and see if they are as brown as you want them. Once they are, take them off the griddle and put them on a cooking rack to cool.
Freezing Directions:
After cooling pancakes completely, divide and place into freezer bag(s), remove as much air as possible, and seal.
To serve: Thaw and reheat until warm.
Servings: 4
YUMMY! Oh my, I am going to have to make this ,for sure!
If I wasn’t worried about the gluten issue, how much regular flour would I use?
Normally, it is really hard to switch gluten and non-gluten flours out in a recipe, however, pancakes are super forgiving! Pancakes generally have a ratio of 2 parts flour (by weight), 2 parts liquid, 1 part egg and 1/2 part fat and for every 5 oz. of flour used add 1 teaspoon baking powder , pinch of salt and 1 tablespoon sugar. If that is too confusing, then just try switching out the flours and starches for regular flour. I would add 3/4 to 1/2 cup less flour, then add more as needed until your batter is how you like it.
If you don’t want to do the figuring, there is an Apple & Banana Pancake recipe here on once a month mom that is not gluten free: http://onceamonthmom.com/apple-banana-pancakes-adult-friendly-too/ Hope that helps!
[...] week I share Spiced Apple Pancakes from the upcoming September Menu at Once a Month Mom. Stop by and say [...]
I made the pancakes and the children loved them. Very easy to make.
I glad you liked them! My kids thought these were great, too. :)
My son needs to be corn-free, could we sub something like millet flour for the masa harina? or what would you recommend? and what amount?
You could use millet flour as a replacement for the masa harina. Try using the same amount. Because they are pancakes you can adjust the batter with a bit more gluten free flour if too thin, or by adding a bit more liquid if too thick. Let us know how millet works for you!
I’d like to make a traditional version of these. Is that possible? How would I do that?
Here is a link to a traditional version: http://onceamonthmom.com/apple-banana-pancakes-adult-friendly-too/ You could skip the banana pieces, or leave them in. Hope that helps!
Can you adjust this recipe so that is is also vegan (eliminate or substitute the eggs)?
We have added our link for egg substitutes but will have to look further at it to make vegan suggestions.
I use flax “eggs” all of the time. One tbsp ground flax + 3 tbsp water for each egg replaced. I put the mixture in the microwave for 1 minute and then let it sit for a few minutes to cool. It works nicely and adds a bit of a nutty flavor.
What if I cannot find these items or can afford to buy them or will not use all of them in a year, can I buy this as a Pan cake mix??? A lot of times there are things to try that require you to buy things you may never use again, a waste. Where can I buy a this as a mix ??? I want to try ths.
Yes it is hard to buy these items for one time use. Do you have a Whole Foods or other natural foods store near you? Check out the bulk food bins, they tend to carry some of these items in bulk where you can get smaller amounts. I do not know if there is a mix for these pancakes out there but a quick google search or amazon may help you. The original link for this recipe (see above) uses an all purpose GF mix you can try that as well.
any reason you could not use prepared gf all purpose flour and ordinary cornmeal? they sound great. also thx for the conversions.
Yes you can use GF AP flour.