apple cinnamon pancakes (gluten-free & dairy-free)

Good morning!

Today I woke up with a goal: I was going to eat apple cinnamon pancakes for breakfast, no matter what. My life depended on it.

When I looked in my fridge, I found this delicious pancake batter, just begging to be cooked up. Already-made pancake batter? How did that get there? 

[Okay, so actually I made these pancakes for dinner last night. They were so good that I dreamed about them. Yes, I had sweet pancake dreams. And just so you know, pre-made pancake batter is like the best thing in the world, because it makes life so easy. And life should be easy sometimes. Well at least I think so.]

Isn't this just the greatest sight in the whole world? Pancakes--delicate, bubbling, lovely golden pancakes. It's hard for me to wait until they're done. Sometimes I try to pick them up with my hands and I burn myself. Apparently I never learn because I do it every single time. [I'm pretty pathetic.] 

I thought that by adding apples, the pancakes would be underdone and all gross with soggy apples. Boy oh boy, was I ever wrong.

Brown sugar, apples, and cinnamon? You can't have one without the others. It's impossible, I tell you.

Two? Only two? You have got to be kidding me. You will need at least 5 more to be satisfied.

That's much better.

I was inspired by this recipe to make these.
My version is better, of course :)
Just  kidding, but really...mine is better.


Apple Cinnamon Pancakes (gluten-free & dairy-free)

• 1 cup brown rice flour
• 1 cup white rice flour
• 1/2 cup corn starch (or potato/arrowroot starch)
• 5 tablespoons cornmeal
• 2 tablespoons white sugar
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1 teaspoon vanilla
• 1 1/2 cups almond milk (or soy/coconut/rice milk)
• 1/2 cup applesauce
• 1 apple, cored and chunked

1. Combine the dry ingredients in a large mixing bowl, and the wet ingredients in a smaller bowl (but leave out the apple pieces). Mix the wet ingredients with the dry ones. Stir with a whisk, for about 30 more seconds. Set aside the batter. (Note: if your batter is looking too thick: add more milk; if it is too thin: add a shake of xanthan gum or a bit more rice flour.)
2. Heat up a griddle/skillet on medium-heat. Spray griddle with oil. Use a 1/4 measuring cup to make your pancakes. Once you pour the batter on the griddle, lay apples pieces on each pancake, sprinkle them with brown sugar, and then shake on some cinnamon (sparingly).  
3. Let the pancakes cook until you see bubbles forming on the outside. Once more bubbles form, flip the pancakes immediately. Let them cook on the opposite side (apple side) for only about 1-2 minutes. 
4. Remove them from the griddle, top them with butter (or margarine), and drizzle them with pure maple syrup.

After your first bite, you will feel like you have died and gone to heaven.
Plus your house will smell like autumn, cinnamon, apple pie, and all things good.
And who doesn't want that?