Gluten Free Apple Pancakes

Things have been a bit quiet around here lately. I’ve a few health issues to sort out and so haven’t much been up to making or baking. DM has been wonderful and doesn’t seem to mind subsisting on whatever I can throw together quickly at a minutes notice. Food hasn’t been much of a priority for me the last few weeks. Hopefully it’ll improve soon and I’ll have some fabulous things to show you all. There’s nothing more frustrating than having the time and the idea but no energy to do it!

But on Saturday the sun came out and it felt fabulously cheerful in the apartment. We needed a decent breakfast and I found some energy! A quick look in the fridge and the discovery we had some lovely apples lead to the decision we were having apple pancakes! The last time I’d had apple pancakes they were made by my Dutch cousin and Aunt many, many years ago. They somehow combined them with cheese and they were calorifically decadent and delicious. After a little googling stumbled upon this recipe by Smitten Kitchen.

Whilst mine weren’t quite as pretty as those made by Smitten Kitchen, they were delicious! The revised recipe is below.


Gluten free apple pancakes



serves 2

  • 1 egg, beaten
  • 3/4 cup of milk
  • 150 grams of gluten free flour. I used Schar Patisserie Mix C Gluten Free flour  but you can use any preferred GF flour mix
  • 1/2 teaspoon gluten free baking powder
  • 1/4 teaspoon salt
  • 30 grams of sugar
  • 1.5 medium apples, peeled and cored
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon of vanilla
  • Salted butter for frying
  • Icing sugar to dust over cooked pancakes



In a bowl, mix the egg, vanilla and milk together well. Put aside

In a large bowl, combine the flour, baking powder, salt, sugar and cinnamon. Whisk lightly until well combined.

Using a large grater, grate the apple roughly.

Add the liquid mixture to the flour mixture and stir to combine well. Add in the grated apple.

Lightly grease your frypan with the salted butter. Spoon tablespoons of the mixture into your hot frypan and cook for two to three minutes or until lightly browned.

Flip and cook on the alternate side until lightly browned also. Place on a heat-resistant plate in your warm oven until you’ve finished cooking all the batter.

Lightly dust with icing sugar and serve.




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