Gluten Free Apple Pancakes Using Carla’s Almond Flour Blend Recipe
A healthy way to make pancakes is by replacing the high-starch
content of gluten free flour blends with some almond flour. However, to make
even healthier pancakes, replace much of the batter with apple. Not only are
apples naturally sweet, but they contain moisture and fiber. More importantly,
this recipe makes delicious gluten free apple pancakes. Dust with cinnamon and
cover with pure maple syrup or powdered sugar.
Whisk together all of the dry ingredients: almond flour blend, baking powder, baking soda, guar gum, and salt; set aside.
Whisk together the milk, melted butter, egg whites, egg yolk, vanilla, and stevia drops.
Combine the wet ingredients into the dry ingredients. Then, fold in the shredded apples; set aside.
Preheat a large skillet over medium-high heat. Add some oil and swirl around the pan. Working in batches, scoop 1/4 cup of batter for each pancake, spaced about 2 inches apart. Fry about 3 minutes or until lots of bubbles form on top. Then, flip them over and cook about another 3 minutes or until they meet your liking.
Using a fine-mesh strainer, dust the tops with cinnamon and serve with pure maple syrup or dust the tops with cinnamon and confectioners’ sugar.
Tips
For even lighter pancakes, beat the egg whites until they reach medium peaks (between soft and stiff) and gently fold them into the batter, in two portions, until no streaks remain.