Apple Cinnamon Gluten Free Pancakes

These are just plain good. My kids ask for this at least twice a week. I bet your kiddos will pine for them too.

Stuff to grab

• Large Mixing Bowl - This is a recipe that feeds all three of my kids, plus my husband and I, you'll need a big one.
• Wire Whisk - You could certainly make due without this, but those doughy lumps come right out with it without over beating.
• Eggs - You'll need 4.
• Applesauce - 1 cup will do.
• Oil - I used olive, peanut and sunflower would work. About 1/2 cup or less. ( I used to recommend canola, but 80% of this is GMOs!)
• Milk - I use ricemilk since my little one and I can't have the cow. Try a 1/2 cup, but save more to thin them out the way you like.
• Sugar - Use a tablespoon, more or less. I use brown sugar because it has more minerals than white. Make it even healthier by using honey.
• Cinnamon - 1 tablespoon, (I really like cinnamon :).
• Arrowhead Mills Gluten-Free Baking Mix - I've used some other baking mixes for pancakes before, but AM makes the best pancakes. 2 cups, or more if you like thick pancakes.
• Oil for cooking - I Used to use PAM, until I found out that the canola in it is most likey genetically modified! Now I use  coconut oil. It adds such a wonderful taste! If you want something that doesn't change the taste, or you are allergic to coconut, use palm kernel oil.
• Skillet with Lid -  I LOVE my cast iron skillet, no dead birds keeling over from the non-stick fumes at my house.
• Large Spatula - I use a stainless steel one since I don't have to worry about scratching any non-stick coating. I got mine at Sam's in their restaurant tool section. It could flip your mattress for you it is so large.
• Oven - Set yours on 200 degrees, just do it, you'll know why later.

Break the 4 eggs into your large mixing bowl. Whisk until the yolks and whites are combined. Add the applesauce, oil, milk, sugar and cinnamon and whisk until combined. You should have a gloppy mess. Now add the gluten free baking mix and gently stir. Add more milk to get the consistency you want, but not too thin. I found this out the hard way.


Heat up your skillet on medium high heat and spritz with cooking spray. Now pour about 1/3 to 1/2 cup of batter on your skillet. Cover with a lid and cook for about 2 minutes, longer for thicker batter. When the pancake is dry on the edges and air bubbles are coming to the surface, your cake is ready to flip. Cook for another 30 seconds and put it on a plate in your warm oven. Cook the rest of the batter the same way and when you're done everyone can sit and eat warm pancakes together, including the cook.