Do you ever see a recipe on a blog and have to instantaneously check your pantry to see if you have the ingredients on hand to make it…immediately? Well that’s what happened last Sunday night when I saw Chaya’s recipe for Apple Fritters on her My Sweet and Savory blog. Something about her recipe called to me and all I could think was that I had to make it…well my version of it. I took great liberties with her recipe as I had to adapt the recipe based on what I had on hand in the pantry and also to make it Maisie “safe” as the original recipe called for an egg which Maisie can’t eat and then I didn’t want it too sweet so I omitted all the sugar…and the salt…and the nutmeg, but what a perfect quick Sunday night dinner. I’ll bet that Chaya’s were wonderful and these were wonderful so make either one as these were easy and delicious. We all really enjoyed the flavor, the texture and sweetness of the pancakes and honestly, had I not known these were wheat, egg & dairy free, I never would have guessed it. Another wonderful thing about this recipe is that the pancakes stayed well wrapped in the refrigerator and then reheated beautifully in the microwave so Maisie was able to enjoy the leftovers a couple of mornings for breakfast.
1 cup gluten-free pancake & waffle mix
1 TBS chia seeds
2 TBS boiling water
2/3 cup Almond Breeze original
1 small apple, peeled, cored and grated
1/4 cup applesauce
1/4 tsp. ground cinnamon
1 TBS. vegetable oil, plus more for pan
In a medium bowl mix together the chia seeds and boiling water, stir well and allow to sit for five minutes. Then add the Almond Breeze, grated apple, applesauce, cinnamon and 1 Tablespoon oil and stir to mix well. Add the pancake mix and stir to combine. Heat a large cast iron skillet and lightly coat with vegetable oil. Using a large cookie scoop measure out the batter into the pan. Cook until golden brown and then flip to brown the second side. Serve with maple syrup or additional applesauce.