Gluten Free Caramel Apple Pancakes
 
Prep time
Cook time
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Wake up to a sweet treat with these indulgent Gluten Free Caramel Apple Pancakes; light and fluffy cinnamon apple pancakes with a caramel apple compote and freshly whipped cream.
Author:
Recipe type: Breakfast
Serves: 12 pancakes
Ingredients
  • For the pancakes:
  • 1 cup high quality gluten free all purpose flour or my preferred blend: ½ cup plus 2 tablespoons white rice flour, ¼ cup potato starch, and 2 tablespoons tapioca starch*
  • ½ cup gluten free oat flour
  • ¼ teaspoon xanthan gum (omit if your gluten free blend already contains a gum)
  • ¾ teaspoon cinnamon
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 tablespoon ground flaxseed
  • 3 tablespoons brown sugar
  • ¾ cup milk
  • ½ cup whole milk Greek yogurt
  • 1 teaspoon vanilla
  • 2 eggs
  • 3 tablespoons butter, melted
  • 1 apple, peeled and very thinly sliced (I've used Gala and Fuji)
  • For the apple compote:
  • 3 tablespoons butter
  • 2 cups peeled and diced apples (about 2)
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon vanilla
  • 1 tablespoon lemon juice
  • ⅓ cup brown sugar
Directions
  1. Begin making apple compote. Heat butter in a medium sized pot over medium heat. Peel and dice 2 apples. Once butter has melted and pan is heated, add diced apples, salt, and cinnamon. Stir to coat and cook for 5 minutes, stirring occasionally to avoid burning.
  2. Add vanilla, lemon juice, and brown sugar. Stir until brown sugar has dissolved. Bring to a boil and reduce heat to just below medium. Cook, stirring occasionally to avoid burning, for about 15 minutes or until apples are tender and the liquid has thickened and is mostly reduced.
  3. While compote is cooking, begin making pancakes. In a medium sized mixing bowl, whisk together gluten free flour (or my preferred blend), oat flour, xanthan gum (if your blend doesn't already contain a gum), cinnamon, salt, baking powder, ground flaxseed, and brown sugar.
  4. Add milk, yogurt, vanilla, and eggs. Whisk until combined, making sure to scrape bottom and sides of bowl. Add melted butter and whisk until smooth. Set aside to rest.
  5. While batter is resting, peel remaining apple and cut into almost paper thin slices.
  6. Preheat skillet to medium low heat or 275 degrees. Spray with cooking spray or melt butter on surface. Pour about ¼ cup batter for each pancake and gently spread. Top batter with thinly sliced apples. Cook for 2-3 minutes or until edges are set and underneath is golden brown. Flip and cook 1-2 minutes more or until cooked through. Repeat with remaining batter.
  7. Top pancakes with apple compote and other desired toppings such as chopped pecans, whipped cream, peanut butter, pure maple syrup, etc.
Notes
*If using a pre-made flour blend, your batter may be a bit thicker due to the increased amount of xanthan gum. Add 2-3 tablespoons more milk if needed. Best results always occur with my preferred blend.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-caramel-apple-pancakes-recipe/