Apple Spiced Pancakes

¼ cup melted butter

1 egg

1 cup milk

1 cup shredded tart apple (use largest hole side of box grater or use food processor or chop until shredded consistency)

1¼ cups flour or 1¼ GF Oat flour + 1 tsp xanthan gum or 1/3 cup millet flour + 2/3 cup white rice flour + ¼ cup Bob’s Red Mill GF flour + 1 tsp xanthan gum or 1¼ cups of your favorite GF flour blend + 1 tsp xanthan gum (omit if your flour blend already has it)

1¼ tsp baking powder

¼ tsp ground cinnamon

1 tbsp white sugar

In large bowl combine butter, eggs, milk & apple.

In another bowl whisk together flour, xanthan gum, baking powder, cinnamon & sugar.

Stir flour mixture into apple mixture until just combined. If the batter seems too thick, add more milk, 1 tbsp at a time to thin it out. (It will not be as thin as regular pancake batter because of the shredded apples. But it should be thin enough to spread out a little on the griddle.)

Left - White rice flour blend. Right - Oat flour

Heat a lightly oiled griddle or frying pan over medium-high heat.

Pour or scoop about ¼ cup batter per pancake onto griddle. If your batter is thick, you may need to flatten it  just a little so the inside cooks.

Brown on both sides.

Serve with your favorite pancake topping. I like my pancakes with just a little butter & syrup. Sometimes I add a little cinnamon, which goes nicely with the apple flavor! But make it your own!

Notes:

I didn’t find a big difference between using oat flour & the white rice flour blend. They are very similar in texture, with the white flour blend being just a tiny bit lighter. There is a slight difference in taste, but both are good – it’s mostly a personal taste preference or what flours you have on hand!

White rice flour blend

Oat flour