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