No Wheat. No Dairy. No Problem.

German Apple Pancakes
MAKES 10 LARGE PANCAKES
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These pancakes have the delicate taste of a crepe but are less work to make. They’re ideal for a special breakfast or dessert. No need to add much syrup as they’re already sweet.

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6 eggs
¼ cup sugar
1½ cups rice flour
⅓ cup tapioca starch
2 teaspoons baking powder
½ teaspoon salt
2 tsp. cinnamon
2 cups milk, soy milk, rice milk or apple juice
2 tablespoons oil
2 McIntosh, Cortland or other cooking apples, peeled and very thinly sliced
½ cup raisins, optional
Additional oil
maple syrup or confectioner’s sugar, for garnish
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1. Beat eggs with sugar until foamy.
2. Add rice flour, tapioca starch/flour, baking powder, salt and cinnamon. Beat until smooth.
3. Add milk and oil.
4. Fold in apple slices and raisins, if desired. (batter will be runny)
5. In medium skillet, heat oil or coat with vegetable spray. Ladle ¼ cup batter into pan and cook until top is set, about 3 to 5 minutes. Flip with spatula and cook another 2 to 3 minutes.
6. Turn pancakes onto a warm serving plate. Roll them up like crepes and keep them warm. Repeat with remaining batter until all is used. Lightly dust pancakes with powdered sugar or drizzle with warmed syrup. Serve warm.
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I made these for the first time this morning and served scrambled eggs by the side. Hubby enjoyed it --- which means I definitely want to make this recipe again. :-)

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