This week I share Spiced Apple Pancakes from the upcoming September Menu at Once a Month Mom. Stop by and say “Hi!”
Be sure to check out the August 2011 Gluten Free Dairy Free Freezer Menu at Once a Month Mom. It includes printable menu cards, labels for your freezer meals and a grocery list! Let me know if you have anything special that you would like to see added to a freezer menu in the upcoming months. Hope you like it!
Other freezer cooking resources:
This is the time of year I get excited about. Everything is bursting in the garden, canning season is in full swing at my house and apple season is just around the corner. For my family, apple season means a trip to the apple orchard. We started our yearly trip to the apple orchard when my oldest was quite little. In fact, I took my son (he just turned 16 last week) to the apple orchard when he was only a couple of weeks old so I could make apple sauce for him -never mind that he couldn’t yet eat apple sauce for months! 🙂
You don’t need homemade applesauce for this recipe, any applesauce you have works well. My kids came pounding down the stairs when I made these Gluten Free Dairy Free Spiced Apple Pancakes wondering what the delicious smell was. The cinnamon really grabbed them! Some thinly sliced apples and maple syrup and they declared this was the best brunch they’ve had for a long time. You know I’ll be making this again as soon as we hit the apple orchard.
Gluten Free Dairy Free Spiced Apple Pancakes
I used homemade applesauce, but you can use store bought or whatever you have on hand.
3/4 cup + 2 tablespoons brown rice flour, finely ground
3/4 cup +2 tablespoon corn starch, potato starch, or arrowroot starch
1/2 cup + 1 1/2 tablespoons sorghum flour or garfava flour
5 tablespoons masa harina
2 tablespoons sugar
2 teaspoons gluten free baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 large eggs, beaten
1 1/2 cup unsweetened milk substitute of choice
1/4 cup unsweetened applesauce
1/2 medium apple, coarsely grated
Combine the dry ingredients in a large mixing bowl and mix well. Add the wet ingredients to the dry and mix until combined. A few small lumps in the batter are okay. Set aside the batter.
Oil a skillet or griddle and heat over medium heat. Once the oil is heated, using about 1/4 cup batter, pour onto your skillet. Let the pancakes cook until you see bubbles popping in the middle of the pancake.
Flip the pancakes immediately. They will only cook for a minute or two on the second side, and you can use your spatula to peek and see if they are as brown as you want them. Once they are, take them off the griddle and put them on a cooking rack to cool.
After cooling pancakes completely, divide and place into freezer bag(s), remove as much air as possible, and seal.
To serve: Thaw and reheat until warm.