Next to Tiramisu, my favorite dessert is definitely Apple Pie. Not only do i love the taste of apples and cinnamon but the smell is amazing. While it has not been easy to find a healthy pancake recipe, I think this one comes pretty close!
This recipe uses a gluten free flour blend which includes brown rice flour, potato starch, white rice flour, and tapioca flour. The homemade blend is nice because you can use most of the separate flours in various other recipes, like tapioca flour for mac and cheese or brown rice flour in cookies, so it’s nice to have a little extra on hand.
In baking, gluten is what gives dough it’s sticky and elastic texture which is why, unfortunately, each of those on their own cannot substitute for wheat or all purpose flour. If you do not have these you can buy gluten free flour on it’s own- some brand’s include Bob’s Redmill, King Arthur, and gfJules.
These pancakes may not cook exactly like you are used to, they tend to take a little longer between flips and might be a little heavier than the pancakes you normally make. BUT, they are so WORTH it. Make sure you try some out before it gets too hot for pancakes! They are the perfect rainy day weekend treat.
- 2 cups gluten free flour (I use the Minimalist Baker’s blend)
- 2 tsp baking powder
- ½ tsp baking soda
- 1 Tbsp ground flax
- 1 tsp cinnamon
- ½ tsp salt
- ¼ cup maple syrup
- ½ cup unsweetened applesauce
- 2 cups almond milk
- ½ cup apple, chopped
- Mix together the flour, baking powder, baking soda, flax, cinnamon and salt in a medium bowl.
- Mix maple syrup, applesauce and milk in a separate bowl.
- Pour milk mixture into flour mixture and stir until combined. Make sure not to over mix, the batter will be thick. Add chopped apples and stir to combine.
- Preheat a greased pan on medium-low heat for 2-3 minutes to get it hot. Place about ⅓ cup of batter onto hot griddle and cook for 2-3 minutes on each side, until golden brown.
- Top with extra maple syrup and additional cinnamon and chopped apples if desired.