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.



  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 Edit

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
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