Gluten-Free, Vegetarian The light texture of gluten-free flour lends itself particularly well to pancakes. Additionally, pancakes and waffles made with gluten-free flour don't need stabilizers required for many other baked goods. With apples and walnuts folded into the batter, these pancakes make breakfast or brunch a real treat. Serve with butter and warm maple syrup or honey. Makes about 12 pancakes · 3 tablespoons butter · 1 large apple, cored and cut into 1/4 inch dice · 1/2 cup coarsely chopped walnuts · 2 cups all purpose gluten-free flour (such as Bob's Red Mill, Arrowhead Mills or Sylvan Border Farm) · 2 tablespoons (packed) golden brown sugar · 4 teaspoons baking powder · 1 teaspoon ground cinnamon · 1/2 teaspoon nutmeg · 1/2 teaspoon salt · 1 1/2 cups low fat milk · 2 large eggs
In small skillet, melt butter over medium heat and sauté apples until softened, about 5 minutes. Add walnuts and cook for another 2 minutes. Remove from heat and set aside. Whisk flour, brown sugar, baking powder, cinnamon, nutmeg and salt in a large bowl. Make well in center of dry ingredients. Whisk in milk and eggs until smooth. Stir in apple walnut mixture. Heat large nonstick griddle or skillet over medium-high heat 1 minute. Brush griddle lightly with butter. For each pancake, drop 1/4 cup of batter onto 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. Nutrition Info Per serving (1 pancake/90g-wt.): 200 calories (70 from fat), 8g total fat, 2.5g saturated fat, 5g protein, 27g total carbohydrate (2g dietary fiber, 5g sugar), 40mg cholesterol, 200mg sodium Recipes from www.wholefoodsmarket.com/recipes