Pancakes
Free Healthy and Delicious Detox Recipes
Pancakes with Cinnamon Apples and Maple Syrup (12 pancakes)
The pancakes are light and fluffy and are best made close to serving. This is a delicious breakfast for those who enjoy pancakes. The cinnamon apples make a sweet and saucy accompaniment without weighing you down with sugar
Ingredients for Pancakes
110 g (3⁄4 cup) all-purpose gluten-free
flour mix
110 g (3⁄4 cup) buckwheat flour
3 tsp gluten-free baking powder
250 ml (1 cup) rice milk
2 eggs
2 tsp pure maple syrup
melted butter, for greasing
CINNAMON APPLES
5 red apples, quartered, cored and
peeled
1 tbsp pure maple syrup
1⁄2 tsp ground cinnamon
Preparation Method for Rice Patties
Sift flour mix, buckwheat flour and baking powder into bowl. Make well in centre. Whisk together rice milk, eggs and maple syrup. Gradually stir into flour mixture and whisk to a smooth batter. Set aside for 15 minutes.
To make Cinnamon Apples, cut apple quarters in halves lengthways. Place in saucepan with 180 ml (3⁄4 cup) water, maple syrup and cinnamon. Bring to the boil, then reduce heat to medium-low and cook, covered, for 15 minutes or until apples are tender. Remove half the apple pieces to a bowl. Use hand blender to puree remaining apples in pan or mash with potato masher. Return apple pieces and stir through.
Use folded piece kitchen paper to grease a large non-stick frying pan with melted butter very lightly and heat over medium heat. Place two to three 60 ml (1⁄4 cup) lots of pancake batter in pan and cook for 1–2 minutes or until bubbles appear on surface and pancakes are golden underneath. Turn pancakes and cook other side until golden. Transfer to a plate and cover with a clean cloth to keep warm. Repeat with remaining batter to make 12 pancakes.
Serve pancakes warm pancakes topped with warm Cinnamon Apples
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