Ingredients
- 3 tablespoons butter
- 1 large apple, cored and cut into ¼ inch dice
- ½ cup coarsely chopped walnuts
- 2 cups all purpose gluten-free flour (such as Bob's Red Mill, Arrowhead Mills or Sylvan Border Farm)
- 2 tablespoons (packed) golden brown sugar
- 4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1½ cups low-fat milk
- 2 large eggs
Make it step by step
- In small skillet, melt butter over medium heat and sauté apples until softened, about 5 minutes.
- Add walnuts and cook for another 2 minutes.
- Remove from heat and set aside.
- Whisk flour, brown sugar, baking powder, cinnamon, nutmeg and salt in a large bowl.
- Make well in center of dry ingredients.
- Whisk in milk and eggs until smooth.
- Stir in apple walnut mixture.
- Heat large nonstick griddle or skillet over medium-high heat 1 minute.
- Brush griddle lightly with butter.
- For each pancake, drop ¼ cup of batter onto griddle, spacing pancakes apart.
- Cook until golden on bottom and bubbles start to form on surface, about 3 minutes.
- Turn pancakes over.
- Cook until golden on bottom, about 2 minutes longer.
- Repeat with remaining batter, brushing griddle with butter before each batch of pancakes.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.