Apple Walnut Pancakes

Description
The light texture of gluten-free flour lends itself particularly well to pancakes. Additionally, pancakes and waffles made with gluten-free flour don't need stabilizers required for many other baked goods. With apples and walnuts folded into the batter, these pancakes make breakfast or brunch a real treat. Serve with butter and warm maple syrup or honey.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Original recipe
 * Makes about 12 pancakes

Ingredients

 * 3 tablespoons butter
 * 1 large apple, cored and cut into ¼ inch dice
 * ½ cup coarsely chopped walnuts
 * 2 cups all purpose gluten-free flour (such as Bob's Red Mill, Arrowhead Mills or Sylvan Border Farm)
 * 2 tablespoons (packed) golden brown sugar
 * 4 teaspoons baking powder
 * 1 teaspoon ground cinnamon
 * ½ teaspoon nutmeg
 * ½ teaspoon salt
 * 1½ cups low-fat milk
 * 2 large eggs

Directions

 * 1) In small skillet, melt butter over medium heat and sauté apples until softened, about 5 minutes.
 * 2) Add walnuts and cook for another 2 minutes.
 * 3) Remove from heat and set aside.
 * 4) Whisk flour, brown sugar, baking powder, cinnamon, nutmeg and salt in a large bowl.
 * 5) Make well in center of dry ingredients.
 * 6) Whisk in milk and eggs until smooth.
 * 7) Stir in apple walnut mixture.
 * 8) Heat large nonstick griddle or skillet over medium-high heat 1 minute.
 * 9) Brush griddle lightly with butter.
 * 10) For each pancake, drop ¼ cup of batter onto griddle, spacing pancakes apart.
 * 11) Cook until golden on bottom and bubbles start to form on surface, about 3 minutes.
 * 12) Turn pancakes over.
 * 13) Cook until golden on bottom, about 2 minutes longer.
 * 14) Repeat with remaining batter, brushing griddle with butter before each batch of pancakes.

Nutritional information
Per serving (1 pancake / 90 g-wt.):
 * 200 calories (70 from fat) | 8g total fat | 2.5g saturated fat | 5g protein | 27g total carbohydrate (2g dietary fiber, 5g sugar) | 40mg cholesterol | 200mg sodium