Gluten Free Spiced Apple Pancakes

Updated recipe from the archives. We’re not enjoying the beautiful, chilly fall mornings in the Catskills with apples freshly picked from the orchard down the road

The fall air has made it back to Alabama this morning and it is lovely. A perfect day to drink hot tea on the deck and enjoy the cool air, sunshine, and birds. It was also a perfect morning to play with my pancake recipe.

The Gala apples that have been sitting in the fruit bowl for a week, suddenly looked really good. Apples, ginger, cinnamon….mmm, this seems promising. I worked from my usual pancake recipe, first adding unsweetened apple sauce instead of butter or oil. When I got down to the vanilla, I opted for the warm, fall spices of ginger, cinnamon, and nutmeg. I threw in half of a grated apple at the end, just because it seemed the right thing to do.

And, oh it was. Hot spiced pancakes, topped with butter, syrup, and apple slices. A subtle hint of apple. This is a perfect fall morning.

Gluten Free Spiced Apple Pancakes

Spiced Apple Pancakes

(Yield: one dozen)

Dry Ingredients
2 2/3 c. Mary’s gluten free flour mix
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Wet Ingredients
2 large eggs, beaten
1 1/2 c. milk (or your favorite non-dairy milk)
1/4 c. applesauce, unsweetened
1/2 Gala apple, cored and grated on the large side of a box grater

Topping Possibilities
butter
maple syrup
whipped cream
apple sauce
apple butter

Instructions:
1. Combine the dry ingredients in a large mixing bowl and give it a few whisks.

2. Crack the eggs into a separate bowl and whisk them until they are well beaten. Add the remainder of the wet ingredients to the eggs, and mix again.

3. Pour the wet ingredients into the dry ingredients and stir until the ingredients are combined. Stir the batter until all of the flour is mixed in. This should just take a few seconds – there will still be lumps in the batter and that is okay. Put the batter aside while you heat up the griddle.

4. Put a teaspoon of butter on your griddle or non-stick skillet and heat on medium. Once the butter has melted, use your spatula to spread the butter over the entire surface of the skillet. This is going to keep the pancakes from sticking.

5. Using a 1/4 c. measuring cup, dip the batter out of the bowl and pour onto your skillet. I can generally fit three pancakes on my skillet at once. Let the pancakes cook and do not touch them until you see bubbles popping in the middle of the pancake like this:
Flip the pancakes

Now, 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 slip them into a plate that is warming in a 200 degree oven. Put some more butter on your skillet and do it again.

Comments

  1. Those look great! Wish they were in my kitchen now. I don’t feel like cooking this morning!! :)

    Have a great day!

  2. The pic is great! I really wish I was eating these pancakes! :) I bet your little one was in heaven.

  3. YUMMMMMM!

    Those look so good!

    And.. the sun in the background?
    OH! I could lounge about lazily eating those pancakes all day in that sunshine! =)

  4. Hi Mary Francis – Thank you very much for participating in the Bread Baking Bonanza. Your pancakes are divine…you’ve got me reaching for my skillet.

    Sheltie Girl @ Gluten A Go Go

  5. SM, I know what you mean. It would be so nice to have my own cook some days =) Or at least someone to clean up behind me.

    Natalie, thanks! It’s so nice to be able to take a picture in natural light every now and then – they turn out so much better. And David was indeed a happy boy to wake up to a pancake snack. (He takes a really early morning nap, and our brunch was his snack).

    Kate, they were mighty tasty and I did enjoy sitting on the deck to eat them. It almost felt like I was on vacation =)

    Sheltie Girl, thanks for including me. I hope you enjoy them!

  6. Thanks for this! I’m going to try the recipe with flax seed/water subbing the eggs and vanilla rice milk for the milk. May even see what kind of waffles I get :). Will let you know. Lovely picture!!

    ps I also have a David.

  7. This recipe was my very first attempt at cooking gluten free. I am happy to say that my husband and I were pleasantly surprised. Thank you for sharing your recipes. It gives me hope to try another one.

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