Gluten Free Dairy Free Spiced Apple Pancakes
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:
Ingredients:
I used homemade applesauce, but you can use store bought or whatever you have on hand.
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
- 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
This Post will be linked at:
- Tempt My Tummy Tuesday at Blessed With Grace
- Tasty Tuesday at Balancing Beauty and Bedlam
- Tuesdays at the Table with All the Small Stuff
- Delicious Dishes at It’s a Blog Party
- Tip My Tuesday at Tip Junkie
- Delectable Tuesday at Home Sweet Farm
- Dr. Laura’s Tasty Tuesday at Dr. Laura’s Adventures
- Slightly Indulgent Tuesday at Simply Sugar and Gluten Free
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!