Puffed Gluten-Free Pancake
Adapted from Dinner With Julie‘s post on Babble.
1 tbsp canola oil
1-2 tbsp butter
2 tbsp maple syrup
3 large eggs (I used 2 large eggs and an egg white)
1/4 cup millet flour
1/4 cup sweet rice flour
1/4 cup tapioca flour
1/4 tsp xanthan gum
3/4 cup milk
Maple syrup or vanilla yogurt for serving
Preheat the oven to 450°F. Core and slice the apples (I peeled them too, but it’s your choice :D).
In a large ovenproof skillet, heat the oil and butter over medium-high heat. When the butter starts to foam, sauté the apples for a minute or two. Sprinkle with the maple syrup and cinnamon and cook until they start to turn golden. Remove from the heat and set aside.
In a medium bowl whisk together the eggs, flours, xanthan gum and milk – it’s okay if there are lumps.
Place the apples into a bowl and set them aside to serve on top, then pour the batter into the hot pan.
Bake for 20-25 minutes, until the pancake is puffed and golden. Cut it into wedges and serve warm topped with the sautéed apples or pears, a drizzle of maple syrup or dollop of vanilla yogurt.
For more variations (including fruits and cooking method) check out Julie’s post.