Are you on a gluten free diet and have Kefir in the fridge?
I have been making some significant progress with my gluten free baking and am happy to say that these pancakes came out super delicious. They were moist, sweet and filling. The pancakes were perfect with some maple syrup on top (and bacon on the side). The Kefir and applesauce made them nice and moist.
Kid Friendly Tips: Your kids will eat them up! They are healthy and made with just a little bit of canola oil and a whole apple. Play around with the recipe and add some spices of your own. Kids can help with measuring and mixing. Discuss what gluten free is with the book below.
Carryover Book: No More Cupcakes & Tummy Aches
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1 cup of sweet white rice flour (I used Bob’s Red Mill)
1 teaspoon of cinnamon
1/4 teaspoon of ground all spice
1/2 teaspoon of table salt
3 eggs beaten
1/2 cup of plain Kefir
2-3 tablespoons of light brown sugar
1 teaspoon of vanilla extract
1/2 teaspoon of maple extract
3 tablespoons of applesauce
1 apple diced
Pure Maple Syrup for topping (a must!)
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1. Combine rice flour, salt, ground all spice and cinnamon in a bowl.
2. Mix eggs through applesauce in a separate bowl.
3. Add egg mixture to rice flour mixture until moistened.
4. Fold in diced apple.
5. Let the batter sit for about 20-25 minutes on the counter top.
6. Pour 1/4 cup of batter onto non stick pan and flip until golden brown on each side. Yields 5-7 pancakes depending on how big you make them.
Tip: While you are flipping pancakes keep the ones that are done on a cooling rack in the oven on low temperature. This will keep the pancakes nice, warm and crisp for when you are ready to serve.
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