Easy Peasy Apple Pie Pancakes
Light and fluffy gluten-free pancakes are the perfect vehicle for a pool of melting butter, a drizzle of maple syrup, or a dollop of Summer Berry Dip.
Perfectly Balance Your Plate
Serve with 1 cup berries or unsweetened applesauce and 1⁄2 cup 2% plain Greek yogurt.
1 – 2 tspApple Pie Spice
1 1⁄2 cups milk, your choice
2 tbsp oil
2 tbsp melted butter or oil for frying
Toppings (optional): maple syrup, fresh berries or chopped fruit and Summer Berry Sweet Dip.
- In a bowl, whisk together mix and spice. In a separate bowl, gently beat eggs. Add eggs, milk and oil to large bowl; stir just until mixed.
- Heat a large non-stick fry pan or griddle over medium heat; lightly brush with melted butter or oil.
- Working in batches, pour batter, scant 1⁄4 cup at a time, into pan (don’t crowd pan or it will be too tricky to flip them!).
- Cook until bubbles appear on top, about 3 min. Flip and cook until bottoms are golden brown, about 1–2 more min. Transfer to a Sheet Pan lined with two Cooling Racks; keep warm in preheated 250° F oven until ready to serve.
Per serving (2 pancakes): Calories 300, Fat 11 g (Saturated 4 g, Trans 0.2 g), Cholesterol 75 mg, Sodium 460 mg, Carbohydrate 42 g (Fibre 3 g, Sugars 4 g), Protein 7 g.
Use melted coconut oil for easy frying and great flavour.