Apple Pancakes

i began making apple pancakes when i switched from white flour to whole wheat and decided that it was time to stop eating dairy, as i've been lactose intolerant since i was six. anyways, i bought the Vegan Handbook which is a fairly good cookbook at a booksale, and have made a good number of their recipes (and changed them around to my liking ;))

i've played with the recipe a lot since i first started making them, so here is my final (for now) gluten free version, but even that can be changed around a lot and i give alternatives. today was my first time using a GF blend to make them and i was really happy with the way they turned out, but feel free to leave any suggestions for other flour combos or additions!




APPLE PANCAKES

(makes 10 pancakes)


1/2 cup Brown Rice Flour **
1/2 Cup Sorghum Flour
1/2 Cup Tapioca Flour
1/2 tsp Xantham Gum
1/4 tsp salt
1 TBSP Baking Powder
1 tsp Cinnamon
Dash Nutmeg
2 TBSP Organic Apple Sauce ***
3/4 Cup unsweetened almond milk (or soy milk or milk of your choice)
1 tsp Vanilla
2 green apples, cored and grated****


Mix the first eight ingredients together (dry ones).

Mix the Apple Sauce or juice of your choice (see note below) with the milk and vanilla.

Add wet ingredients to dry, then add the grated apples and stir gently until well blended.

Heat skillet/pan with oil of your choice (i've used earth balance, olive oil, or butter here)

For each pancake use about 3 TBSP of batter and flatten out some in pan.

Cook about 3 minutes on each side or until golden brown.

To keep pancakes warm until serving, place on a platter covered with foil in a 200 degree oven to keep warm.

I usually eat these as is, but my husband likes them covered with maple syrup. They're also good with apple butter or apple sauce.

Enjoy!

** If you are non-GF, just take out the first 4 ingredients and use 1 1/2 cups whole wheat flour

*** I used unsweetened organic apple sauce today because i didn't have any juice, but the original recipe calls for 2 TBSP apple juice concentrate, thawed. I have never actually used that, but instead, have used about 1/3 cup mango juice, guava juice, or papaya juice (brazilian gourmet).

****prepare the apples to your liking-- i have grated them or chopped them finely or a combo of both

***** If you like them sweeter, you can add a TBSP or 2 of agave nectar or maple syrup in the batter

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