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.