I have a problem. Have you noticed? I keep making pancakes for breakfast. At least once a week, I am in front of the stove whipping up a new flavor of pancake. I think it’s because I haven’t found a cold cereal that works for gluten-free-me. Eating puffed millet is similar to eating Styrofoam…it even clings to my spoon in milk like static electricity!
And I have to warn you. Just because I noticed that I might be slightly addicted to pancakes for breakfast, that does not mean that I am ready for intervention. I have a list. A list of fifteen kinds of pancakes. I have only posted three. I have only made five. There are a lot of pancakes in my future…and yours. I will space them out so as not to scare you too much with my obsession. And remember, even though I am posting the recipes as gluten free, you can substitute 1/2 cup of all-purpose flour for the strange and unfamiliar ingredients in my recipe.
So. Cheddar and Applesauce. Does it make you wonder? There is enough cheese in these pancakes to melt and brown a little as the pancakes cook. The applesauce and cinnamon are the more prominent flavors however. Together, they make a wonderful combination. It’s sort of like apple pie with a slice of cheddar….only pancakes.
- 2 Tbsp sorghum flour
- 2 Tbsp ground almond meal
- 2 Tbsp tapioca starch
- 2 Tbsp potato starch flour
- ¼ tsp xanthan gum
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp baking soda
- ½ tsp salt
- ⅓ cup shredded sharp Cheddar cheese
- ½ cup applesauce
- 1 egg
- ½ tsp vanilla
- 1 Tbsp coconut oil
- 3-4 Tbsp milk
- Whisk together the dry ingredients.
- Add the cheese and stir to coat the cheese.
- Combine the wet ingredients in a separate bowl and pour into the flour.
- Stir until everything is incorporated.
- Cook on a greased griddle or frying pan as you would normally cook pancakes.
- Serve with butter and syrup.