Apple Walnut Pancakes
4

Makes about 12 pancakes

The light texture of gluten-free flour lends itself particularly well to pancakes. Additionally, pancakes and waffles made with gluten-free flour don't need stabilizers required for many other baked goods. With apples and walnuts folded into the batter, these pancakes make breakfast or brunch a real treat. Serve with butter and warm maple syrup or honey.

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    Ingredients: 
    • 3 tablespoons butter, more for cooking pancakes
    • 1 large apple, cored and cut into 1/4-inch cubes
    • 1/2 cup coarsely chopped walnuts
    • 2 cups all purpose gluten-free flour (such as Bob's Red Mill, Arrowhead Mills or Sylvan Border Farm)
    • 2 tablespoons packed brown sugar
    • 4 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 1 1/2 cup low fat milk
    • 2 large eggs
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    Method: 

    In a small skillet, melt butter over medium heat and sauté apples until softened, about 5 minutes. Add walnuts and cook for another 2 minutes. Remove from heat and set aside.

    Whisk flour, brown sugar, baking powder, cinnamon, nutmeg and salt together in a large bowl. Make a well in the center of the dry ingredients. Whisk in milk and eggs until smooth. Stir in apple-walnut mixture.

    Heat a large nonstick griddle or skillet over medium-high heat for 1 minute. Brush griddle lightly with butter. For each pancake, drop 1/4 cup of batter onto griddle, spacing pancakes apart. Cook until golden on bottom and bubbles start to form on surface, about 3 minutes. Turn pancakes over. Cook until golden on bottom, about 2 minutes longer. Repeat with remaining batter, brushing griddle with butter before each batch of pancakes.

    Nutritional Info: 
    Per Serving:Serving size: 1 pancake, 200 calories (70 from fat), 8g total fat, 2.5g saturated fat, 40mg cholesterol, 200mg sodium, 27g carbohydrate (2g dietary fiber, 5g sugar), 5g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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