Gluten-Free Apple, Fig, Cinnamon Pancakes
Oh…just in time for Sunday brunch! Today, I share with you my gluten-free Apple, Fig, Cinnamon pancakes! And, hey…they’re grain-free, too!
I had a flashback this week. As a child, every year in the Fall, my school mates and I would make a pilgrimage to Black Creek Pioneer Village: a historical, reenactment venue right outside Toronto.
Pioneer Village, you guessed it, reenacted pioneer life. It had an old-timey sweet shop, a one-room school house, a mill and blacksmith, and a kick-ass pioneer kitchen, where us kids could help to make bread and butter (back in the days when I could still eat bread). We also got to watch one clever pioneer caramelize apple slices in a skillet, which brings me to my flashback.
From the depths of my memory, I remembered how wonderful those caramelized apples smelled, and I thought, “Man…those apples would taste really good on top of gluten-free pancakes. No wait! Those apples would taste amazing inside the pancakes!”
And, so my experiment began.
I liked the idea of trying to keep a whole apple slice, intact, within a pancake. So, I like to start this pancake extravaganza off by peeling 2 red apples. I then core the apples, and slice them up into 1/2 inch rounds (remember, the apple is cored, so when you cut it, it has a hole in the centre, which you want).
The beauty part about these gluten-free pancakes is that there is no added sugar! I don’t eat added sugar at all — I’m just a fruit sugar gal. So, when it comes to pancakes, sometimes I can be stumped on what to put on them. I usually pick some type of nut butter, but sometimes I just want something mellowly sweet, and the apple and fig in this recipe certainly does the trick!
I’m telling you right now that you and your family are going to love these pancakes. And, don’t let me stop you on your choice of fruit; these pancakes would be incredible with pears & dates, mango & coconut, banana pulp and raw cocoa nibs, or blueberries & dried figs.
I believe in experimentation…what’s the worst that could happen? It’s really hard to go wrong when cooking with fruit.
- 2 red apples (peeled & cored)
- 5 dried figs (finely chopped)
- 2-3 tbsp of organic coconut oil, or olive oil or butter
- 1 cup of chickpea flour
- 2 tbsp of tapioca starch
- 1 tsp of sea salt
- 1 tsp of cinnamon, plus some for sprinkling
- 1 tsp of baking soda
- 5 drops of liquid stevia (I like NuNaturals Alcohol Free Vanilla Liquid Stevia)
- 1 egg
- 1 cup of organic cow’s milk
- In a large mixing bowl, add the chickpea flour, tapioca starch, salt, baking soda and cinnamon. Whisk the dry ingredients together. Add the milk, liquid stevia and egg, and whisk the batter until smooth. Stir in the finely chopped dried figs.
- Peel and core 2 red apples. Cut the apples into 1/2 inch slices with the cored hole in the center.
- Heat a skillet to medium/high heat. Place 1 tbsp of oil in the heated skillet. Turn the heat down to medium/low.
- Place 4 apple slices onto the oil. Sprinkle the top of each apple slice with cinnamon. Cook the apple slices until each side is caramelized (the apples will turn a nice, rich brown colour).
- Once the second side of the apple slices are caramelized, pour 2 heaping, large spoons of pancake batter on top of each apple slice. Allow the batter to flow over the apple.
- Flip the pancake as soon as the batter starts to bubble. Cook the pancakes until they are a medium brown colour.
- When you get ready to cook your second round of apple slices, don’t forget to add more oil to the skillet, and sprinkle each slice with cinnamon.
- ** I like to eat these pancakes as is — they are definitely sweet enough and totally satisfying accompanied by a nice cup of tea. Happy Sunday brunch, everyone! **