Gluten Free Apple Pancakes Using Almond Flour Blend

Use this recipe when you want a delicious yet healthier version of pancakes. They are light, airy, and tender. So good!

Course Breakfast

Cuisine American

Ingredient Keyword apples, Carla's Gluten Free All-Purpose Flour Blend

Prep Time 15 minutes

Cook Time 6 minutes

Total Time 21 minutes

Servings 10 pancakes

Ingredients

1-1/2 cups Carla’s Gluten Free Almond Flour Blend Recipe
2 teaspoons baking powder Rumford’s
1/2 teaspoon baking soda
1/2 teaspoon guar gum
1/16 teaspoon salt
2/3 cup milk of choice (I used fat-free)
4 tablespoons melted butter (I used 2 tbsp. melted coconut oil + 2 tbsp. full-fat coconut milk)
2 large egg whites or 1/4 cup liquid from a can of cannellini beans
1 large egg yolk or 1 tablespoon additional butter or fat (coconut oil, bacon grease, etc.)
1 teaspoon pure vanilla extract
12 drops of liquid stevia or the sweetener of choice
2 medium apples shredded (2-1/4 cups lightly packed)
Neutral-flavored oil for frying

Instructions

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.