Hearty gluten-free pancakes studded with pan roasted cinnamon apples. Perfect for a chilly morning.
For the Pan Roasted Apples
3 medium-sized Pink Lady apples
1 Tbsp. salted butter
1 Tbsp. unsalted butter
1 Tbsp. brown sugar, firmly packed
1/2 tsp. cinnamon
1/4 tsp. nutmeg, grated
1/2 tsp. gluten free vanilla extract
For the pancakes
1 1/2 cups Better Batter, gluten-free all purpose flour
1 1/2 tsp. baking powder
1 Tbsp. sugar
1/2 tsp. salt
2 cups low-fat milk
3 Tbsp. butter, melted and cooled
Peel and core the apples, then slice them very thinly.
Melt the butter in a large skillet over medium heat. Add the apples and cook until slightly softened. About 3-5 minutes. Stir in the brown sugar, cinnamon, and nutmeg; continue to cook, stirring often until very tender, around 6-7 minutes. Remove from heat and stir in the vanilla. Set aside and allow to cool completely.
To make the batter use a whisk to stir and combine the flour, baking powder, sugar, and salt in a large bowl. In a separate bowl, beat the egg, then stir in the milk and melted butter. Pour the wet ingredients into the dry and stir until just combined. Mix in the cooled apples.
Lightly oil a griddle or large skillet and heat over medium heat until it is hot enough for water to dance across the surface. Drop batter by the tablespoonfuls, slightly spreading the batter out as they start to set on the bottom. Cook until golden then flip and repeat with the remaining side. Serve with warm maple syrup.
This pancake batter can be a little thick, if you find that it is hard to work with add more milk a tablespoon at a time.