Gluten free, sugar free, vegan

This week we went apple picking and this morning I put together apple pancakes that were good for all eating plans. I started with whatever gluten free flour was in the cupboard, used the last squash from my garden (a wee little one) as a thickener, and threw in apples. The results were delicious!

3/4 C of brown rice flour (or any gluten free flour)

2 teaspoons of baking powder

1 tablespoon flax seed mixed with 3 tablespoons water

pinch of salt

1 teaspoon cinnamon

1/2 C of cooked acorn squash

1/2 cup of non-dairy milk (I used cashew milk)

1 apple chopped into bite-sized pieces

1/4 C toasted pecans

optional: 2 tablespoons coconut cream

optional: 1/8 teaspoon fresh chopped ginger

optional: 2 tablespoons sugar (no longer sugar free!)

Sift or shake together the flour, salt, cinnamon and baking powder. Mash together the non-dairy milk with the squash, flax seed mix and optional coconut cream. Combine. Fold in apples, pecans and optional ginger.

Cook as you would any pancake on a griddle or large skillet. Serve with maple syrup or just eat them plain! The squash gives them a slightly creamy texture.