Easy Gluten Free Apple Pancakes

subheading: Apple topping:

30 g (¼ stick) unsalted butter

4 medium (about 700g, 1½ lb) slightly tart, firm eating apples, cored, peeled and diced into ½-inch (1 to 1.5cm) pieces (I recommend apple varieties such as Granny Smith, Pink Lady, Jazz or Braeburn.)

75 g (¼ cup 2 tbsp) light brown soft sugar

1 tbsp lemon juice, freshly squeezed

1 tsp ground cinnamon

subheading: Gluten free apple pancakes:

2 medium (about 340g or ¾ lb) slightly tart, firm eating apples, cored and peeled (I recommend apple varieties such as Granny Smith, Pink Lady, Jazz or Braeburn.)

½ tbsp lemon juice, freshly squeezed

240 g (2 cups) plain gluten free flour blend (I used Doves Farm Freee gluten free plain white flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.)

50 g (¼ cup) light brown soft sugar

1 to 2 tsp ground cinnamon

1 tsp baking powder

1 tsp baking soda

½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum or other binders.)

¼ tsp salt

400 g (1¾ cups) buttermilk, room temperature (My buttermilk was slightly on the thicker side. If yours is runnier, you can reduce the amount of buttermilk slightly, and then add more until you reach the correct batter consistency.)

2 US large/UK medium eggs, room temperature

25 g (2 tbsp) neutral-tasting oil, such as sunflower, canola/rapeseed or vegetable oil (You can also use 30g or 2 tbsp of melted unsalted butter instead.)

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

unsalted butter, for buttering the pan or griddle

Note: Ingredients may have been altered from the original.

Directions at theloopywhisk.com

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