I made this for breakfast this weekend and it was a big hit with everyone. Cinnamon apples in a baked pancake? What's not to love? I am thinking this for Christmas breakfast.
Apple Puff Pancakes {Gluten Free}
adapted from Cook It Allergy Free
1 stick Butter, melted
2 Apples, peeled and very thinly sliced (I used Granny Smith)3 Tbsp Brown Sugar
6 eggs
1 1/2 cups Milk 1 cup + 1 TBL All-Purpose Gluten-Free Flour blend (below)
3 Tbsp Brown Sugar1 Tbsp Vanilla Extract
3/4 tsp Ground Cinnamon
Shake of Ground Nutmeg
1/2 tsp SaltPreheat oven to 425 degrees.
Place melted butter in bottom of 9 x 13 inch glass baking dish. Place thinly sliced apples on top of the butter, then sprinkle the apples evenly with 3 Tablespoons of brown sugar. Place in pre-heated oven for 5 minutes. While apples are in oven do the following:
In high speed blender, blend the eggs at high speed for 1 minute. Next add: Milk, Gluten-Free Flour Blend, Brown Sugar, Vanilla, Cinnamon, Nutmeg and Salt. Blend on high speed for 1-2 minutes.
Serve immediately. Note that the pancake will start to fall as it begins to cool. This is normal and what it is supposed to do.
Gluten Free All Purpose Flour Mix
3 parts brown rice flour 3 parts corn starch
2 parts soy flour or sorghum flour
1 part masa harina
I used a 1 cup measure, so I end up with 3 c. brown rice, 3 c. cornstarch, 2 c. soy flour and 1. c. masa harina.
Combine all the ingredients in a large bowl and mix thoroughly. (If you’re new to mixing flours, then you want to make sure that you don’t see any clumps or streaks of indiviual flours. By the time you’re done it should be one homogeneous bowl of flour.) Transfer the flour to a canister or other storage container, this is a master mix to use with a few recipes.
click photo to enlarge
~Be sure to follow my recipe blog so you can get all the latest goodies!~
enjoy,
0 Comments:
Post a Comment