Pancakes for breakfast, lunch and dinner. That’s how things should be!
For this recipe, we had a stab at making our own apple and cinnamon topping, which turned out too be just the perfect match for these gluten free pancakes.
It might be worth experimenting with the topping, and popping it into the batter mixture if your feeling a little bit more adventurous and, if you haven’t made them already, our Sweet Potato Breakfast Pancakes are delicious too!
- 125g of gluten-free plain flour
- 1 egg
- 250ml of milk
- 2 large cooking apples
- 2 tbsp of ground cinnamon
- 3 tbsp of sugar
- half a cup of water
- 2 large handfuls of Sultana’s or raisins
- 1 lemon
- 1/4 of a cup of tinned pear juice
Pop the flour into a large mixing bowl and form a small hole in the middle, then crack the egg in the centre.
Transfer a quarter of the milk into the mixing bowl and whisk the mixture. Keep adding the milk in quarter’s until the consistency is smooth. You can even try adding cinnamon to the mixture for extra flavour.
Put some oil into a frying pan on medium heat and after a couple of minutes ladle a small amount of mixture into the pan. Cook until golden brown on each side and repeat until all the mixture is used. Make sure to the pancakes before making the sauce to keep them warm.
To make the sauce, peel and chop the apples into small cubes. Then transfer the chopped apples, sugar, water, sultana’s, cinnamon and pear juice to a large pan and cook on medium heat until the apples are soft and tender. If the sauce doesn’t have enough liquid, try adding more water whilst on a medium heat.
And lastly, our favourite bit, pour the sauce onto your pancakes and voilà, dig in!
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