The light texture of gluten-free flour lends itself particularly well to pancakes. With apples and walnuts folded into the batter, these pancakes make breakfast or brunch a real treat. Serve with fresh sliced apples, butter and warm maple syrup or honey, if you like.
In a small skillet, melt 1 tablespoon 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, 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. Add the remaining 1 tablespoon of butter to melt. 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.
Per Serving: Serving size: 2 pancakes, 360 calories (100 from fat), 12g total fat, 2.5g saturated fat, 70mg cholesterol, 400mg sodium, 55g carbohydrates, (4 g dietary fiber, 11g sugar), 11g protein.
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.