Cinnamon Apple Rice Pancakes

Apple season is coming once again, but before we can any more apples, we need to finish up the our stock of applesauce from apple seasons past.

I had read that applesauce can be used as a substitute for oil, so when I came across this recipe for rice pancakes from Serious Eats, I knew it would be a good way to use up my excessive rice flour stash as well.

It worked! The pancakes were delicious, but I had to turn down the heat to medium instead of medium high to keep them from scorching. My first couple of pancakes went to the dogs, who fancy themselves pancake connoisseurs, but they also eat cat poo, so they really don't get a say in what is delicious and what is not.

So, if you find yourself with a glut of applesauce, rice flour, and a bit of xanthan gum (this seems to be a staple for the gluten free crowd), give these a try!


Cinnamon Apple Rice Pancakes
serves 2
Adapted from this post on Serious Eats

Dry Ingredients
1/2 cup white rice flour
1/4 cup cornstarch
1/4 cup sweet rice flour (sometimes called "glutinous rice flour")
2 Tablespoon sugar
1 1/2 teaspoon baking powder
a pinch of salt
1/8 teaspoon xanthan gum
1 1/2 teaspoon ground cinnamon

Wet Ingredients
1 egg
1/2 cup milk
1/3 cup applesauce
1/2 teaspoon vanilla extract

1. Measure out the dry ingredients into a bowl. Whisk them together.

2. Measure the wet ingredients into a separate bowl from the dry ingredients. Whisk them together.

3. Pour the wet ingredients into the dry ingredients bowl, and whisk until smooth.

4. On an oiled griddle over medium to medium high heat (whatever makes your batter sizzle on contact), pour batter. Flip when the underside of the pancakes are lightly brown, about 2 minutes if you use 1/2 cup of batter per pancake. These cook fast, so be careful about burning them! Cook another minute, then pop them into your mouth.