I love pancake day! I’d been dreaming up all sorts of flavours I could do, and also wanted to have a go at a gluten-free recipe and see how different it tasted to regular flour. Turns out it is just as tasty in this instance!
The gluten-free flour I used was a Dove’s Farm flour blend, which worked very well. It will work with any other flour too. You can use any sugar, however at the moment I love but I prefer to use coconut palm sugar. Coconut palm sugar is also very sweet and tasty, so it just adds to the deliciousness.
These pancakes will take longer to cook than those with eggs in as they are thicker. However, I think the thickness makes them much more luxurious! You can use two frying pans so you can cook two at once. Or if you have a very big frying pan, you may be able to fit two portions inside. This just makes it quicker to get to the eating part!
I was having fun thinking of flavours. Everyone seems to do blueberry (partly because it tastes so good!) but I wanted to find something a bit more unusual. I am a massive cinnamon fan, and I also adore the crispy organic apples I pick up from my local farmers market. And the combination of the two is a winner. I was also toying with coconut and raspberry, or chocolate chip and banana. Hmmm, all delicious. Who says you can’t make two batches anyway!
Who doesn't love a pancake? These are full of squishy sweet apples and warming cinnamon.
- 185 g 1 ¼ cups gluten-free flour
- 2 tsp baking powder
- ¼ tsp baking soda
- 20 g 2 tbsp coconut palm sugar
- ¼ tsp salt
- 1 tsp cinnamon
- 250 ml 1 cup mylk or water
- 50 ml 3 tbsp vegetable oil
- 1 tsp apple cider vinegar
- 1.5 medium apples chopped finely (set some aside for decoration)
- 1 tsp coconut nectar or maple syrup for drizzling
- Extra oil for frying
In a large bowl, mix together all the dry ingredients, except the apple.
Make a well in the middle and add in all the liquid ingredients. Mix well. The batter should be mostly smooth, with may be just a few lumps.
Heat a saucepan (or 2 if you have more than one) with a couple of teaspoons of oil. When the saucepan is evenly heated pour on just under ½ cup of batter. Lightly spread it around with a spoon to form a circle.
Before the batter sets, quickly place 1/6 of the chopped apple on top in a single layer, then cover apples with a small drizzle of extra batter.
Cook pancakes until their edges are browning and so you can see some bubbles on the surface with a few of them having burst. This will be around 5 minutes per pancake. Turn down the heat if you can see the pancake is burning.
After 5 minutes (or when pancake has cooked on that side) flip over and cook the underside for 3 minutes or so more. Then transfer to a cooling rack, or keep them warm in the oven.
To serve, place pancakes in a stack, put more chopped apple on and around them. Then drizzle with maple syrup or coconut nectar.