9/1/2016

Apple Pancakes

Apple Pancakes

  • 1 cup Hodgson Mill Gluten Free Pancake and Waffle Mix
  • 1/2 tsp Cinnamon (optional)
  • 1/2 cup Milk (divided (or 1/4 cup yogurt plus 3 tbsp milk))
  • 1 Egg
  • 1/2 tsp Vanilla
  • 1/2 cup Apple Butter
  • 1 tbsp ground flaxseed
  • 4 tbsp Almond Butter
  • 4 tsp Maple Syrup
  1. Measure dry ingredients into a medium sized bowl.
  2. Add apple butter, 1/4 cup of the milk, egg, and vanilla, and mix well with a whisk or fork until no dry bits remain.
  3. Add 2-4 tbsp more milk, one tbsp at a time and mix until you have a thin batter for scooping or pouring.
  4. Spoon or pour batter onto greased pan or griddle over medium heat.
  5. Wait for bubbles to form near edges before flipping; check underneath for golden color before it gets burnt. Do not press down with your spatula, as this will ruin the fluffy consistency.
  6. Makes approximately 8 x 5-inch wide pancakes. Serve 2 pancakes topped with 4 tbsp almond butter for additional protein and 4 tsp maple syrup if desired.