Apple Cinnamon Pancakes

A sweet stack perfect for celebrating Mom's special day.

Pancakes are one of those special weekend treats the whole family is sure to love, especially Mom! Best of all, the recipe is easy enough that even the tiniest chefs can enjoy making it with success. Omit the cinnamon and apples and this is also a great ‘master’ gf pancake recipe. Feel free to substitute with your favorite mix-ins like blueberries, chocolate chips, bananas, pumpkin puree w/ spices etc…

Tip: make both the topping and batter the night before so everything is ready to go in the morning with less mess and more time to enjoy Mom’s special day.

Apple Cinnamon Pancakes

Serves 4

Pancakes:

1 cup white rice flour

1/2 cup sorghum flour

1/4 cup coconut flour

1/4 cup ground flaxseed meal

1/4 cup sugar (or coconut sugar)

4 tsp baking powder

1 tsp salt

2 tsp cinnamon

2 cups milk (or plant milk substitute)

2 large eggs

1 tsp vanilla extract

4 TB butter, melted (or melted coconut oil)

2 apples, peeled and diced into 1/4-inch pieces

Apple Topping:

4 apples, diced into 1/2-inch pieces (skin-on)

4 TB butter

1 tsp cinnamon

4 tsp maple syrup

1-In a large bowl, whisk all dry ingredients together (white rice through cinnamon). Add milk, eggs, and vanilla and whisk until well combined. Whisk in melted butter until smooth. Pour batter into a large bowl and gently fold in the diced apple.

3- Heat a griddle or large, nonstick pan to medium heat, add a knob of butter, and allow to melt. Working in batches, add a 1/4 cup of the batter to the griddle or pan and cook until bubbling on top, flip and cook for an additional 1-2 minutes per side until golden brown.

4- Continue this process until all of the batter is done. You can store the cooked pancakes in the oven at 300°F to keep them warm.

5- While the pancakes are cooking, prepare the topping. In a small pan or saucepan, add butter, diced apples, and cinnamon, and cook on medium heat for 3-5 minutes until apples are tender. Once tender, add maple syrup, stir to combine, and allow to cook for an additional 1-2 minutes. If the mixture gets too “sticky” simply add a splash of water to loosen it up.

6- Serve warm pancakes with butter, apple topping, and maple syrup. Enjoy!

What’s Next?

Check out next week’s issue, featuring French Lentil Salad with Preserved Lemon Vinaigrette. Lentils are one of the most underrated ingredients but are incredibly nutrient dense, protein and fiber packed, and incredibly versatile.

Did you try this recipe? Let us know and share your photos and experience! Drop us a line or tag us on Instagram @flourcraft. And as always, feel free to spread the word by sharing this newsletter to spread access to healthy, tasty and gluten-free inspired meals for all.