This recipe was originally published in 2011.
Here’s the ultimate breakfast comfort food. Applesauce can successfully replace eggs in these light, yet hearty, pancakes. If using applesauce rather than eggs, increase griddle temperature to 375°F and cook pancakes 3 to 4 minutes on each side.
*TIP Can’t tolerate corn? Replace the cornmeal in this recipe with rice bran. Replace the cornstarch in the high-protein flour blend with sorghum.
Gluten Free & More food editor Beth Hillson is author of Gluten-Free Makeovers.Yields 6 servings
- 1 cup High-Protein Power Flour Blend
- ¾ cup buckwheat flour or millet flour
- ⅓ cup cornmeal*
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- 1¾ cups milk, soy milk or rice milk
- 4 tablespoons vegetable oil
- ¼ cup honey
- 3 large eggs or ¾ cup unsweetened applesauce
1Preheat a griddle to medium (350°F).
2Whisk together the flours, cornmeal, brown sugar, baking powder and cinnamon in a large bowl.
3In a separate bowl, combine milk, vegetable oil, honey and eggs (or applesauce). Add liquid ingredients to the dry ingredients and mix gently with a fork, just to combine.
4Spray the griddle with vegetable oil or lightly grease the surface.
5For each pancake, spoon ¼ cup batter onto the griddle and cook until bubbles begin to form on the surface and edges start to dry, about 2 to 3 minutes. Flip and cook another 2 minutes or until lightly browned on the bottom.
6Serve warm or keep warm in an oven set on low heat.