Autumn is hands down my favorite season. As soon as the leaves start turning and the air gets crisp, I start getting the warm fuzzies. Hot cocoa, pumpkin pie…and wanting to put up the Christmas tree way too early. Nostalgia with a capital “N”. And nothing evokes those fond memories more than the scents of the season. Warm apples and cinnamon, for starters. Here’s a favorite from my seasonal recipe file. Happy Fall!
Gluten Free Apple Pie Pancakes:
2 cup Gluten Free All Purpose Flour*
4 tsp baking powder
½ tsp salt
2 TBS sugar
2 eggs
1¾ cups milk
¼ cup vegetable oil
Combine all ingredients in a mixing bowl and whisk until smooth. Heat griddle on medium high and brush with vegetable oil or baking spray. Pour about ¼ cup batter onto hot griddle. If batter doesn’t spread well, use the flat side of a large spoon to spread it out a bit (batter will be thick). Brown one side, then flip and brown the other; make sure the pancakes are cooked through. Serve immediately. Makes about 10-12 pancakes.
Apple Pie Topping:
four large cooking apples (gala, golden delicious, or Rome)
½ cup apple juice concentrate, thawed
1 TBS cornstarch combined with 2 TBS water
½ tsp cinnamon
¼ tsp allspice
1½ – 2 TBS brown sugar
1 TBS butter
Peel (or not), core, and slice apples and place in a microwave safe bowl. Cover with plastic wrap and microwave on high about 4 minutes, then let stand and do not uncover until apples are tender, but not mushy. In a small saucepan combine cornstarch with water, then add juice and spices. Bring to a low boil over medium heat and cook just until thickened. Remove from heat and stir in brown sugar and butter. Cool slightly and then gently fold juice mixture into the apples. Serve over warm pancakes.
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