1-1/3 cup gf flour 1 Tablespoon sugar 1-1/4 teaspoons baking powder 1/4 teaspoon salt 1/4 teaspoon baking soda 1/4 teaspoon fresh grated nutmeg 1-1/3 cup gf plain or vanilla yogurt 1-1/4 cup cheese, shredded 2 Tablespoons water 2 Tablespoons gf Dijon mustard 2 teaspoons vegetable oil 1 large egg, lightly beaten 1 large egg white, lightly beaten 2 gf bacon slices 6 cups Granny Smith apples, sliced and peeled 2 Tablespoons sugar Pure maple syrup
Cook bacon in a medium skillet until crisp. Remove bacon from skillet and reserve the bacon grease. Crumble bacon and set aside. Add the apple slices and sugar to the skillet and saute until apples are soft and golden, about 10 minutes. Mix in bacon. Keep mixture warm. Warm maple syrup. Combine flour, sugar, baking powder, salt, baking soda and nutmeg in a bowl. Combine yogurt, cheese, water, mustard, oil and eggs. Add yogurt mixture to flour mixture and stir until blended. Heat a non-stick griddle or skillet on medium-high and add 1/4 cup batter for each pancake. Turn pancakes when surface appears dry and bubbles appear. Serve pancakes with apple and bacon topping. Pour warm maple syrup over top. Serve immediately.
We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.