Cinnamon Apple Pancakes (Gluten Free/Dairy Free/Egg Free)
"This was a customer submission (from Penzey's Spices) and it is gluten and dairy free and egg free. Very good. If you want to sub an egg, leave out the first two ingredients."
Original is 16-20 servings
Ingredients
Nutritional
- Serving Size: 1 (39.9 g)
- Calories 84.5
- Total Fat - 2 g
- Saturated Fat - 0.7 g
- Cholesterol - 2.3 mg
- Sodium - 47.7 mg
- Total Carbohydrate - 16 g
- Dietary Fiber - 1.2 g
- Sugars - 4.2 g
- Protein - 1.1 g
- Calcium - 41.9 mg
- Iron - 0.9 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix the flax meal with the hot water in a small bowl and set aside.
Step 2
Whisk together the sorghum flour, rice flour, potato starch, tapioca starch, xanthan gum, brown sugar, baking powder, cinnamon and salt. Stir in the apples.
Step 3
Combine the milk alternative, applesauce and flax meal, which will have gelled with the water and add to the flour mixture; stir just until combined.
Step 4
Heat oil in a large skillet. Cook the pancakes in batches of 3 or 4, flipping once when the tops appear dry.
Tips
No special items needed.