Ingredients
- 1½ cups (185 g) Bob’s Red Mill brown or white rice fl our or sorghum flour
- 1 tablespoon (13 g) superfine sugar or (21 g) honey
- 2 teaspoons (9.2 g) baking powder
- 2 tablespoons (16 g) cornstarch (contains corn; can use tapioca or arrowroot starch instead) or tapioca flour
- ½ cup (120 ml) rice milk, safe milk alternative, or water
- ½ cup (125 g) unsweetened applesauce
- 1 teaspoon (2.3 g) ground cinnamon
- Dash of salt
- 2 tablespoons (30 ml) vegetable oil
- 1 small apple, chopped into almond size pieces
How to Make It
- In a large bowl, whisk together all ingredients except apples. Stir in apple pieces.
- Heat a greased skillet. Drop a pea-size amount of batter in skillet; skillet is as correct temperature when batter turns golden quickly. Remove batter piece with a spatula. Pour ¼ cup (60 ml) of batter into skillet. When air bubbles form on the top, flip over with a flat spatula. Cook on the other side and remove to a plate. You may cook 3 to 4 cakes at a time depending on the size of the skillet.
- Sprinkle with powdered sugar or cinnamon or serve with a small cup of natural syrup, honey, unsweetened applesauce, or jam