Apple Walnut Pancakes

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.

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 nutmeg
1/2 teaspoon salt
1 1/2 cups low fat milk
2 large eggs

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.

Nutrition

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

http://www.wholefoodsmarket.com/recipes/318