I have been continuing on with my pancake craze with this beautiful cooler weather!
If you have been lucky enough to get to any of your local farmers markets as of late, you are hopefully enjoying the fall bounty of fruits and veggies that this fantastic season provides.
If you have been lucky enough to get to any of your local farmers markets as of late, you are hopefully enjoying the fall bounty of fruits and veggies that this fantastic season provides.
With apples being super fresh & plentiful, I just had to try transforming a wonderful pumpkin apple pancake recipe I saw on the TV show, The Chew.
The original recipe is made with traditional gluten filled flour plus an apple sauce topping. I traded out the flour & skipped the topping all together, and could not be happier with the results.
The original recipe is made with traditional gluten filled flour plus an apple sauce topping. I traded out the flour & skipped the topping all together, and could not be happier with the results.
Gluten-Free Pumpkin Apple Pancakes
Using all Organic Ingredients
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| The prettiest pancakes were gone too quick! |
1/4 Cup Arrowroot Powder
1/4 Cup Tapioca Flour
1/4 Cup Brown Sugar
1 1/2 tsp Baking Powder
1/4 tsp Real Salt
1 tsp Ground Cinnamon
1/2 tsp Ground Vanilla Bean
1/2 tsp Ground Vanilla Bean
1/4 tsp Ground Nutmeg
1/8 tsp Ground Ginger
1 Egg (room temperature)
1 TB Ghee or Coconut Oil, melted
1 Cup Almond or Coconut Milk
1/2 Cup Pumpkin Puree
1/3 Cup Apple, peeled & diced
Ghee, or organic butter as needed for pan frying
Ghee, or organic butter as needed for pan frying
Pure Maple Syrup to taste for top
Whisk together all dry ingredients in a large bowl (flours, baking powder, salt & spices).
Mix in all remaining ingredients except maple syrup, until no lumps are present. Try not to over mix.
Pour about a 1/4 cup of the batter onto a hot cast iron skillet, on medium heat, with enough ghee to coat the pan. Flip pancake when edges become golden & top is filled with bubbles breaking the surface. Repeat until batter is gone, or can save batter in a mason jar for use the next day.
*If you save the batter for later, just be sure to let it come to room temperature before cooking with it.
Pour about a 1/4 cup of the batter onto a hot cast iron skillet, on medium heat, with enough ghee to coat the pan. Flip pancake when edges become golden & top is filled with bubbles breaking the surface. Repeat until batter is gone, or can save batter in a mason jar for use the next day.
*If you save the batter for later, just be sure to let it come to room temperature before cooking with it.
Happy Cooking & Pancake Eating!
