Recipe makes 22 to 24 pancakes, or 11-12 two pancake servings.
Apple Cinnamon Pancakes
What you need:
Cast iron skillet or griddle
Large and small mixing bowls
Spatula to turn pancakes
Mixer, whisk, or wooden spoon
Measuring cups and spoons
A 1/3 cup measuring cup is handy to scoop up batter and pour out individual pancakes.
Large plastic freezer bag or several quart-sized bags for storage if you intend to freeze pancakes
Ingredients: (Brands I use are gluten-free and in parentheses).
3 cups gluten-free flour (King Arthur)
1 Tablespoon baking powder (Rumford) I discovered the brand I used for years was not gluten-free.
1 teaspoon baking soda naturally already gluten-free
1 to 2 Tablespoons ground cinnamon
Most raw spices and those with one ingredient are gluten-free. Spice blends might have wheat starch to keep them from caking. Wheat, rye, and barley have gluten.
1/2 teaspoon Nutmeg
4 Eggs
3 cups Almond Milk
Non-dairy, cow milk for cows. People milk for people. Soy harms hormones regardless of gender. “Male rats fed a soy-based diet became infertile” (Hebert, n.d.).
2 Tablespoons Apple cider vinegar (Bragg) raw unpasteurized is probiotic.
It works with the baking soda and milk to make buttermilk flavor and puff up the pancakes.
2 Tablespoons molasses, or honey, or sugar
1 cup unsweetened applesauce
1 Tablespoon vanilla
1 Tablespoon olive oil or butter on the griddle-skillet
Directions:
1. Mix all dry ingredients in the large bowl.
2. Pour Olive oil or butter in the skillet or very lightly on the griddle.
3. In small bowl, blend remaining wet ingredients.
4. Pour wet ingredients into dry ones. Mix gently until completely blended.
5. Let the batter rest for 8-10 minutes to allow the ingredients to work together. Batter will be brown all over from molasses and cinnamon.
6. Heat skillet or griddle on medium low heat. Scoop batter to skillet-griddle using 1/3 cup measuring cup. Cook until bubbles form. Do not burn. If you are tempted to make bigger pancakes, they work. They do take longer to cook. I don’t like waiting. I am able to fit 4 pancakes at a time in my skillet and make 5 batches plus.
7. Flip pancakes. Do not flatten. Resist the urge. They will cook. Cook 3 to 4 minutes a side. Check for doneness by color and texture. Pancakes still raw are floppy and light colored. Done pancakes’ texture is firm and their color is darker, but they’re not burned black.
8. Remove cooked pancakes to a plate. Cool. Serve with maple syrup. (I add almond butter before my syrup for more protein).
9. Finish cooking all batter. Store uneaten pancakes in refrigerator until ready to use in a few days, or store longer in the freezer.
Hebert, L. (N.d.). Soy Intake and Hormonal Complications. [Position paper]. https://www.montana.edu/hhd/graduate/dietetics/blog_posts/Soy_hormonal_health.html#:~:text=According%20to%20a%20handful%20of,cancer%20associated%20with%20soy%20consumption.
King's Daughter's Kitchen 