The apple pancakes with rice flour make our breakfast enjoyable without making us feel heavy!
Born from my usual need to vary breakfast products, while being careful not to add too much sugar (or avoid it when possible), these little apple pancakes won me over for their simplicity of preparation, taste, and lightness.
The choice to use rice flour is entirely personal, but it’s not an obligation, just like the use of cinnamon to flavor them; but as we know, apples call for cinnamon and vice versa!
If you are a fan of breakfasts and want to try these delicious apple pancakes, get the ingredients and prepare them; those that are left, if any, you can always freeze! And remember, if you also use gluten-free baking powder, you’ll get a gluten-free product.
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 102.65 (Kcal)
- Carbohydrates 21.83 (g) of which sugars 6.55 (g)
- Proteins 2.44 (g)
- Fat 1.07 (g) of which saturated 0.51 (g)of which unsaturated 0.40 (g)
- Fibers 0.32 (g)
- Sodium 14.68 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz rice flour
- 7 oz lactose-free milk (or regular or plant-based)
- 2.1 oz sugar
- 1 egg
- 3.5 oz apple mousse (or a boiled and blended apple)
- 1 tsp baking powder
- ground cinnamon
Steps
– Start by combining the sifted flour, the teaspoon of baking powder, and the pinch of cinnamon, then mix.
– In another bowl, mix the sugar with the egg and then add the milk.
– Add the apple mousse/pulp and finally the dry ingredients.
– If you use rice flour, the final batter will be a bit more granular compared to using regular flours.
– Lightly grease the pan and pour a ladle of batter for each pancake. Cook about 3 minutes per side.
