How do you know the pan is hot enough without adding oil?

It varies based on what kind of pan you use and what type of stove you have. It comes with practice, you'll know after a while of using the same pans. I just hover my hand above the pan and if I feel any heat coming off of it, it's hot. Be careful, never touch a pan that could be hot.

Can I use any flour in this recipe?

I had great results with a gluten-free flour blend, regular all-purpose flour would work great too. I haven't tried any special flours like almond or brown rice. I'd probably play around with the quantities and add only 3/4 of either and 1/4 cup of tapioca flour.

Can I make these pancakes sugar-free?

I haven't tried it, but it should be ok if you leave out the maple syrup. Add 1-2 tbsp of milk if the batter is too thick.

Can I make this recipe vegan?

You might be able to use an egg substitute but I haven't tried. Vegan baking can be tricky but pancakes are pretty forgiving so it might work!

Can you meal prep these?

Yes but only for a few days ahead. They don't freeze well and stay fresh for up to 3 days in the fridge. You can quickly heat up the refrigerated pancakes on the stove in the morning.

Gluten-Free Apple Ring Pancakes

Description

Delicious, comforting fall-flavored pancakes, perfect for cold mornings.

Ingredients

Units Scale

1 cup gluten-free flour (I use Bob’s Red Mill 1 to 1 flour)
1 tsp baking powder
1 tsp apple pie spice
2 large eggs
1/4 tsp fine sea salt
1/2 cup apple puree
2 tbsp maple syrup
2 tbsp avocado oil (or other cooking oil, plus more for cooking)
1 tsp vanilla extract
1/2 cup plant-based milk
3 apples (I got 5-6 slices per apple)
Optional for serving: maple syrup, yogurt, nut butter, berries, more chopped apples, hemp seeds, sweet cashew cream, or apple syrup from the Iced Apple Crisp Macchiato recipe

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Instructions

Mix the flour, baking powder, and apple pie spice together and set aside.
In a large bowl, whisk the egg, and add the fine sea salt, apple puree, maple syrup, avocado oil, vanilla extract, and plant-based milk. Whisk until combined well.
Whisk in the flour mix and set aside.
Cut the apples into rounds and carefully cut out the middle part with a small knife. You should get about 5 slices per apple.
Heat a shallow large pan over medium-high heat. Spray or drizzle with cooking oil. Dip the apple rings one by one in the batter, let drip off, and transfer to the pan. Lower the heat to low-medium and cook for 2-3 minutes on each side.
Keep the pancakes in a warm oven while you finish cooking the rest.
Serve with maple syrup and other toppings of your choice.

Notes

Batter: you can use any plant-based milk you like. Almond, cashew, hazelnut, oat, or boxed coconut all work great. Don’t use canned coconut milk.

Keep the pancakes warm: Preheat your oven to 200F (95C) with a baking sheet or a plate to keep the pancakes hot while you finish cooking them all.

Storing: Store the pancakes in the fridge for up to 3 days. Reheat on a dry pan or with a little bit of oil.

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