Makes 5 pancakes

 

Ingredients:

 

Dry

• 1/2 cup brown rice flour

• 1/2 cup gluten-free oat flour

• 1 tsp. baking powder

• 1 tsp. cinnamon

• 1 Tbsp. potato starch

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Wet

• 1 cup unsweetened almond milk

• 4 Tbsp. pure maple syrup + 1/4 cup for topping

• 2 tsp. pure vanilla extract

• 1 banana, mushed

• coconut oil

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• 1 apple, sliced thin

• 1/2 tsp. cinnamon

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What to do

 

Slice the apple into thin pieces with a mandoline or knife. Coat in cinnamon and stir. Put in dehydrator for 1 hour on 110 degrees to soften. 

 

Put a tsp of coconut oil in a medium non stick frying pan and turn on to low/medium heat. I had mine on 2 (my dial is out of 9). Use 2 frying pans if you want to speed things up.

 

Add wet ingredients to your blender and blend until mixed. Add dry ingredients gradually to the blender until mixed.

 

Add 4 Tbsp. of the batter into the frying pan to form a small pancake. Fry on one side for 5 minutes, until golden brown. Flip and fry for another 5 minutes. Do this step with all of the batter.

 

When all of the pancakes are cooked, layer pancakes on a plate with apples in between and serve with maple syrup and serve.