The Stepson and his best friend arrived about 7:30 last night to hang for the weekend. Because I knew they were coming, I waited to do a grocery run because….well, they’re 17 year old boys that play football. They eat. A lot. So after they arrived, I asked what they wanted snack-wise and breakfast-wise. I was feeling generous with my nonexistent weekend time and said I would cook breakfast for them. The Stepson said he wanted the apple cinnamon pancakes I had converted to GF a few months ago.
I’ve made these numerous times, but never thought to take a picture. Amazingly enough, they didn’t eat all the pancakes, so I was able to #1-have some for myself as dinner tonight and #2 – take a picture.
So here they are.
On a side note, we had a pretty good weekend down at the Haunted Barn. I always seem to forget how tiring it is to have your butt parked in a chair without moving for 6 hours. I did my annual video (which will of course take some editing to get my cursing out) before we opened our doors for the day. Watch for that after our final weekend.
This coming weekend (October 18th & 19th) is Civil War Re-enactment weekend, so the pumpkin farm should be totally packed. Which makes me totally ecstatic – more souls to traumatize and terrorize.
So. The pancakes. They rock. Try some.
Apple Cinnamon & Oatmeal Pancakes
Adapted from The Vault
1 1/4 cups buttermilk
2/3 cup gluten-free oats
1 large egg
2 tbsp packed brown sugar
2/3 cup peeled and grated apple (use a firm apple so the pancakes aren’t mushy)
6 tbsp brown rice flour
6 tbsp tapioca flour
3/4 tsp xanthan gum
2 tsp baking soda
1/2 tsp kosher salt
1 tsp cinnamon
In a medium bowl, combine the buttermilk and oats. Allow to stand for 10 to 15 minutes.
In a large bowl, stir together the egg, brown sugar, and grated apple. Stir in the flours, xanthan gum, baking powder, salt, and cinnamon; pour in the oats mixture and stir well to combine.
Heat a griddle over medium heat until hot enough to scatter water drops across the surface. Spray with cooking spray, then drop the batter by 1/4 cups onto the griddle (I use the back of the measuring cup to spread the pancake out a little bit so it cooks faster). Cook the first side until the outside edges of the pancakes are set and the bottoms are lightly browned, then flip and cook the other side until the pancakes are cooked through.