Gluten-Free Dairy-Free Corn-Free Soy-Free Apple Pancakes

In my gluten eating days I always used to hate it when I would go to a restaurant and see that they offered apple pancakes…but that the apples would be ON the pancakes instead of in the batter.

This is not that kind of recipe. I put the applesauce IN the pancakes. If I have to make my own pancakes, I am going to make pancakes that I actually LIKE.

I recommend a specific brand of gluten-free pancake mix because I like this brand. It is among the least expensive by a fair margin, available on Amazon, reliable, and very hypoallergenic. They are not paying me or even sending me free mix (so far). In addition to being gluten and dairy free it has no corn, nut, or soy ingredients. That said, I have tried it with egg replacer and had sticky, too crisp results so if you need egg free you may want to find a different mix that works better with egg replacer and then adapt this recipe. Just be aware that the quantities will be different. I would suggest using the amount of eggs on the package and making sure you have more pancake mix than applesauce. Yes, this recipe uses four cups of mix and three cups of applesauce.

Ingredients
One package (double batch) of Namaste Pancake and Waffle Mix
Four eggs
Three cups of unsweetened applesauce with cinnamonn (its a 24 ounce jar) or plain applesauce plus 1 tablespoon of cinnamon.
1 tablespoon of additional cinnamon
Water or apple juice for texture
Palm oil or coconut oil for frying

Equipment
Electric mixer OR whisk OR fork (the mixer is easiest but if you are like me and you make your pancakes the night before, running an electric mixer may not go over well)
Large bowl for mixing ingredients
Large frying pan with a flat bottom (I don’t use nonstick because the coatings scare me)
Spatula for flipping pancakes
Measuring cups and spoons

Instructions
Mix eggs, cinnamon, and applesauce in a large bowl until combined
Add pancake mix about one cup at a time and mix to incorporate (You can use an electric mixer or a fork)
Check texture and add water or apple juice about 1/4 cup at a time until the consistency is good for pancakes (this varies based on how watery the applesauce is).
Preheat pan on high.
Add oil to pan to a depth of about 1/8 of an inch and turn heat down to just below medium (about a 4 or 5 out of 10)
Ladle pancake batter into the pan. I target pancakes that are about seven inches in diameter because I find them easy enough to flip, but you can make them any size.
Leave batter alone until small craters form on the top (wet) side of the pancake after bubbles pop. The top side of the pancake should also start looking a bit dry.
Flip the pancake and cook for about one minute on the other side.
Put pancake into a tray to either keep warm for serving OR to refrigerate.
Repeat procedure until you use up all remaining batter.

Pancakes can be kept warm in a 200 degree oven for about an hour without getting too dry. I personally like to make them the night before after my son is asleep and then reheat them in the oven set on 300 for about half an hour.