Saturdays lately since this pandemic hit, i have not been working the weekends, but have been doing lengthy regular yoga sessions which really work up an appetite. My craving for something aside from eggs and since Kelloggs they discontinued the Gluten Free waffles, my only choice was to make pancakes.
My favorite part of all this has been experimenting with different fruits and powders I have onhand. With the Gluten Free flour, the pancakes come out nice and thin and really don’t weigh my stomach down like regular flour does in pancakes. You can add really whatever fruit you like. Ripe bananas, strawberries, blueberries etc… I know that Amazon has plenty of gluten free flours in case your supermarket has run out, but Nuts.com for me has been the go to place for all the flours I need. Including coffee and banana flour and their prices are definitely better than in my supermarket which is important when you are on a budget!!!
1 cup gluten free flour
1 tablespoon white sugar
2 teaspoons baking powder
¼ teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 fuji apples finely diced or 3 gala apples finely diced
1 tablespoon of cinnamon
2 tablespoons of banana flour or 1 tablespoon of coffee flour (optional)
Combine flour, white sugar, baking powder and salt, egg, milk, vegetable oil and whisk till combined. Set aside.
Dice the apples then add the cinnamon and cook for 3 minutes or until soft. Let it cool for at least 4 minutes and stir in with the pancake mixture.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot with syrup, fruit or lightly dust with confectioners sugar.