Gluten-Free Apple Walnut Pancakes

Gluten-Free Apple Walnut Pancakes

Serves 6

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.

Ingredients: 
  • 1 tablespoon butter, more for cooking pancakes
  • 1 large apple, 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 fine sea salt
  • 1 1/2 cups lowfat (1%) milk
  • 2 large eggs
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Method: 

In a small skillet, melt butter over medium heat and cook apples, stirring frequently, 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 the 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: 2 pancakes, 360 calories (100 from fat), 12g total fat, 2.5g saturated fat, 70mg cholesterol, 400mg sodium, 55g carbohydrate (4g dietary fiber, 11g sugar), 11g 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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