Gluten Free Apple Ring Cinnamon Streusel Pancakes

• 

  Streusel Topping

  • 6 Tbsp sorghum flour (90 mL)
  • 1/4 cup gluten-free quick cook oats (60 mL)
  • 2 Tbsp brown rice flour (30 mL)
  • 1 1/2 Tbsp brown sugar (20 mL)
  • 1 1/2 Tbsp granulated sugar (20 mL)
  • 1/2 tsp ground cinnamon (2 mL)
  • 2 Tbsp canola margarine (30 mL)
  • 1 Tbsp maple syrup (15 mL)

  Apple Ring Pancakes

  • 4 large apples, peeled, cored, and cut into ¼ inch (.5 cm) slices
  • 3/4 cup brown rice flour (175 mL)
  • 1/3 cup millet flour (75 mL)
  • 1/3 cup potato starch (75 mL)
  • 3 Tbsp tapioca starch (45 mL)
  • 1 Tbsp granulated sugar (15 mL)
  • 1 1/2 tsp baking powder (7 mL)
  • 1/2 tsp baking soda (2 mL)
  • 1/2 tsp xanthan gum (2 mL)
  • 1/2 tsp salt (2 mL)
  • 1 1/2 cups buttermilk (375 mL)
  • 2 large eggs
  • 2 Tbsp canola oil (30 mL)
  • 1 tsp vanilla extract (5 mL)
• 
  1. Heat a frying pan over medium heat. Right before using, grease the pan with canola oil cooking spray.
  2. In a small bowl, mix together the dry ingredients for the streusel topping. Stir in the canola margarine, followed by the maple syrup. Set aside.
  3. In a large bowl, whisk together the brown rice flour, millet flour, potato starch, tapioca starch, sugar, baking powder, baking soda, xanthan gum, and salt.
  4. In another bowl, whisk the buttermilk, eggs, canola oil, and vanilla extract until combined.
  5. Pour the wet ingredients over the dry ingredients, and stir until just blended.
  6. Working with a few apple slices at a time, dip them into the pancake batter until completely covered, shake off any excess, and place them in the preheated frying pan, being sure to leave room between the pancakes. Immediately sprinkle the top of the pancake with about 1 Tbsp (15 mL) of the streusel topping.
  7. Once the bottom of the pancake is a golden brown (about 3-4 minutes), carefully flip the pancake and continue to cook for another 2-3 minutes. Serve hot pancakes with a drizzle of maple syrup, and any remaining streusel topping that you may have.

Nutritional Analysis

Servings

6

Calories

450

Total Fat

12 g

Saturated Fat

2 g

Cholesterol

65 mg

Sodium

530 mg

Carbohydrates

78 g

Fiber

6 g

Sugars

31 g

Protein

9 g

Potassium

315 mg

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