Pancakes with cooked apples are naturally gluten and lactose-free because they’re made with rice flour and coconut milk. They are super soft thanks to the cooked apple pulp in the batter, and they stay fluffy for up to 2 days. They are also free from added sugar, as the apple pulp, rice flour, and coconut milk are enough to make them sweet and pleasant to the taste. The pancakes with cooked apples are prepared using a fork to mix and a spoon to measure the ingredients. This batter is very simple to make, like the apple pancakes I made a while back, which instead have raw grated apple inside. If you like the soft, almost creamy texture that apples give to batters, like in these pancakes with cooked apples, you can also try the invisible oatmeal apple cake, the apple muffins with chocolate chips, and the upside-down apple cake, all naturally gluten-free.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1 egg
- 1 apple (cooked)
- 3 tablespoons coconut milk (canned, gluten-free)
- 4 tablespoons gluten-free rice flour
- 1 tablespoon gluten-free baking powder
Tools
- 1 Bowl
- 1 Spoon
- 1 Fork
- 1 Pan
Steps
Break the egg into a bowl, beat well for 1 minute and add the coconut milk. Add the flour with the baking powder and mix well.
Mash the apple pulp with a fork and add it to the batter. Mix well.
Grease a pan or griddle with a little coconut oil. Wipe with a paper towel and preheat.
Pour a ladle of batter to form a pancake. Continue with the remaining batter.
Cook for 2 minutes on each side. Serve either cold or hot.
WARNING: check the Italian Celiac Association’s handbook and read the ingredients carefully to ensure they are free from gluten contamination.
Tips
You can store them either already cooked in the fridge in a closed container for 3 days, or the batter to be cooked for up to 1 day in the refrigerator.
FAQ (Questions and Answers)
Can I use a different type of flour?
Yes, you can use all-purpose flour in the same quantities as the rice flour.
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