For today’s recipe I’m making cinnamon apple pancakes, a recipe that I feel is required for any good brunch (waffles are a satisfactory substitute). The pancake recipe is gluten free, and one that I’ve served to many that couldn’t tell the difference between gluteny and gluten free. As an alternative to maple syrup, I’m serving this with an apple cinnamon sauce, made with apples sent to us from Sage Fruit! Please go check them out, they sent me a crate of apples and they were so fresh and delicious! My recipe for today originally didn’t feature apples, but I had to change up the recipe to include these apples!

Ingredients

Sauce
1 apple
2 tsp cinnamon
1 tsp sugar
1/4 cup water
Dry Ingredients
1/2 cup rice flour
1 1/2 tsp tapioca flour
1/6 cup potato starch
1 tbsp sugar
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp xanthan gum
Wet Ingredients
1 egg
1 1/2 tbsp canola oil
1 cup milk
1 tsp vanilla

Instructions

1.Chop the apples and add into a saucepan with the sugar, cinnamon and water.
2.Cook over medium low heat for about 8 minutes or until a sauce forms. Remove from the heat.
3.In a large bowl, mix together all of the dry ingredients until they are well blended.
4.Add the wet ingredients to the bowl, and mix until well blended.
5.Heat a griddle pan to 375F or a flat pan to medium heat. The pan is ready if drops of water evaporate when dropped onto the pan. Spray with cooking spray or butter the pan.
6.Using a 1/4 cup spoon the batter onto the pan. Wait until the side have solidified and bubbles form in the pancake to flip.
7.Wait a few minutes for the other side to cook, and remove from pan.
8.Serve the pancakes with the cinnamon apples and enjoy!