These pancakes by the Sunday Brunch Chef are nice for a fall or winter weekend brunch, and any leftover cakes can be reheated for a weekday breakfast. Serve with eggs cooked to order, if you like, and your favorite pancake toppings—unsweetened applesauce, jam sweetened with fruit juice, or hydrated raisins (put raisins in a heatproof bowl, hydrate with boiling water until soft, mash a bit, and pour liquid and all over the cakes).
- 1 cup gluten-free all-purpose flour
- 1 cup almond meal
- 1 tablespoon chia seeds (optional)
- ¼ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- 1 tart apple, cored and cut into very thin matchsticks
- 1 tablespoon lemon juice
- ½ tsp. pure vanilla extract
- ¾ cup unsweetened non-dairy milk (such as almond, coconut, or soy), plus more as needed
- 2 tbsp. coconut oil, vegetable oil, or melted butter, plus more for frying
- 2 large eggs
- In a bowl, mix together the flour, almond meal, chia seeds, salt, baking soda, baking powder, and cinnamon.
- In a large bowl, combine the apple and lemon juice. Whisk in the vanilla, milk, oil, and eggs. Gradually whisk the flour mixture into the apple mixture, adding more milk as necessary to reach the consistency of pancake batter.
- Heat a small amount of oil in a skillet or on a griddle over medium heat. Pour on ¼ cup batter and cook until bubbles form. Flip pancake and cook until the underside is lightly browned. Transfer cooked pancake to a baking pan in a 175º oven or toaster oven to keep warm. Repeat with the remaining batter. Serve pancakes warm.