These are my favorite pancakes to make. And I put all my heart and soul into making these. The kids love these even though they are gluten free, shhh its our secret! I adapted this when I became gluten free because I loved the wheat version so much. The syrup isn't your typical syrup. Its not too sugary and adds a lovely taste to the pancakes. Be ready to have a taste sensation like no other!
2-1/4 c Gluten free flour mix with added xanthum gum
1 tbs sugar or substitute
2-1/4 baking powder
3/4 tsp baking soda
1/2 tsp salt
3 tbs oil
2-1/4 c dairy or non dairy milk
1 large apple, peeled, and shredded or you may use 1 cup of apple sauce
1-1/2 tsp cinnamon
1/2 tsp vanilla
Mix the dry ingredients first in a medium bowl. Mix the wet ingredients in another medium bowl well. Add the dry ingredients to the wet ingredients mixing with a whisk. Cook them using non stick spray or using light spray of light olive oil.
To make the syrup
2 cups of apple juice or cider. I used Honey crisp juice which is sweet on its own.
4 tbs cornstarch
2 tbsp sugar if using cider or if you want your syrup a little sweeter.
Mix cornstarch in the apple juice in a small pan while its still cold. Add in sugar as you heat it. Bring to a boil until its thickened. Turn off heat.