Super light and fluffy apple cinnamon pancakes served with a spicy cooked apple topping; all naturally sweetened with applesauce and honey. ???
Tips for better gluten free pancakes:
1. Let the batter rest for at least 15-20 minutes before cooking. It gives the flour time to absorb the liquid and produces a softer texture.
2. Don’t over-mix the batter. Just whisking briefly until you reach a smooth lump free batter is all you need! Anything more can affect how airy the pancakes turn out.
Extra topping ideas:
1. Ice cream! There are no words to describe just how perfect Haagen-Dazs Strawberries & Cream goes with this. ? And can I take a moment to say how surprisingly decent the ingredients are. Only fresh cream, condensed skimmed milk, strawberries (21%), sugar and egg yolk. Pretty good compared to most ice cream out there!
2. Nuts. Softer nuts like pecan or walnuts especially.
3. Plain Greek-Style yoghurt. It’s yummy with pancakes and an healthier alternative to ice cream.
4. Nice cream.
5. Homemade healthy frozen yoghurt: Greek-style yoghurt blended with frozen fruits.
Gluten Free Apple Cinnamon Pancakes Recipe:
- 170g gluten free self-raising flour (I used Doves Farm)
- 2 eggs
- 70g (4 heaped tsp) applesauce
- 100g whole milk
- 1 tsp ground cinnamon
- Pinch of salt
- 2 apples
- 4 tsp lime juice (or lemon)
- 120ml (1/2 cup) water
- 1 tsp cinnamon
- Dash of nutmeg
- Dash of cloves
- 2 tsp honey
- 1 heaped tsp unsalted butter
For the apple topping: 15-20 mins
For a large pancake: 4 to 5 mins
For a small pancakes: 3 to 4 mins
- Chop the apples in small cubes. Then combine with the rest of the topping ingredients in a non stick pan, place a lid on top and cook on low-medium heat until the apples have softened up (about 15-20 mins). Stir from time to time and add a tiny bit of extra water if necessary as you go along.
- Meanwhile whisk the pancake ingredients briefly just until you reach a smooth batter. For better results, let it rest for at least 15-20 minutes. It gives the flour time to absorb the liquid a produces a better, softer texture.
- Cook the pancakes on low heat for about 5 minutes each: in a non-stick frying pan, add a generous amount of light cooking spray (I use Fry Light) or 1 tsp of any cooking oil of your choice. Heat it up briefly and add about 1 ladle of batter. You can give the pan a little shake just to make sure the pancake isn’t sticking. After about 3 minutes, bubbles should be forming on top and starting to burst. This is when you know it’s time to be flipped. Then flip and cook for an extra 2 minutes.
- Serve with the cooked apples and any other toppings of your choice.