Gluten Free Apple Cinnamon Sheet Pan Pancakes
A superfast and simple gluten-free breakfast
Hi friends,
Well, we did it. We made it through the end of the year and the start of a new one. Do you have hopes for this year? For years I started out every year with bravado “this is going to be a great year” a hopeful, though trite theme, but then I had kind of a bad run. My son got really sick, my husband got cancer, my best friend died, my mom got cancer, and as you all know the past few years had their challenges too. Last year I decided that I’d wish not for a proverbial “good year” but for the wisdom to savor the beautiful moments when they came, and the strength to bend but not break when things got rough. I went in with no expectations.
Actually, the beautiful moments were plentiful. Knock me over with a feather but I went to Italy twice! There were heartbreaking moments but somehow they managed to push me in ways I needed, and I found inspiration growing out of the difficult places. Most importantly, I connected with people in meaningful ways. In the last year thousands of you have joined me here, in this newsletter and in my classes both online and in person. We’ve built something wonderful, a place where gluten free is fun and inspiring. In the last week many of you have sent me pictures of your holiday tables or special bakes with my recipes and I am so honored that I could be a part of that with you. I’m excited to know what the coming year will bring.
I don’t know about you but after all the holiday hoopla, I need something easy today. A recipe that takes things off of my plate, a gluten free home run. So here are Gluten Free Apple Cinnamon Sheet Pan Pancakes. You can stir together the batter in a flash, but if you’d rather prep it the night before and stash it in the fridge that’s great too.
Instead of standing over a griddle flipping cakes you can put your makeup on or have a leisurely cup of coffee while these bake. The leftovers? Well, that’s just a toaster pancake for tomorrow morning, done, we’ve got that breakfast sorted as well.
If you don’t keep buttermilk handy or are dairy free, adding a teaspoon of vinegar to the milk of your choice keeps that tenderness and pleasant pancake tang. I recommend that those with convection ovens don’t use the convection feature for this recipe, the little fan can blow all of the batter to one side and you’ll end up with a lopsided pancake, thick on one side and thin on the other. Ask me how I know???
This recipe is such a fave that I have it printed and taped inside a cabinet door in my kitchen, if you’d like to do the same, the PDF is ready to download just below the recipe here.
Happy Baking!
Rachel
Gluten Free Apple Cinnamon Sheet Pan Pancakes
yield: One half sheet pan (18x13)
2 large apples
3 cups (420g) Gluten Free Pastry Flour (recipe follows) or One to One Gluten Free Flour such as King Arthur Measure for Measure or Bob’s Red Mill 1 to 1 Gluten Free flour
3 Tb (38g) granulated sugar
1 Tb baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
4 cups buttermilk or nondairy milk of choice mixed with 4 tsp vinegar
3 eggs
1/3 cup olive oil
3 Tb cinnamon sugar
Grate the apples on the large side of a box grater. Combine flour, sugar, baking powder and soda, cinnamon, and salt in a large bowl. Add the apples, buttermilk, eggs, and oil and mix until thoroughly combined. Let the mixture sit for 10 minutes while you preheat the oven to 400 degrees F.
Line a half sheet pan with parchment paper, or brush with oil. Pour in the batter and sprinkle the top with the cinnamon sugar. Bake for 15 minutes. Cut into squares and enjoy with toppings of your choice. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 6 months.
This flour is the perfect mix for the cookies, cakes, muffins, and quick-breads in your life. It’s light and feathery and gives you a light melting mouthfeel. Different brands of the ingredient flours have different grinds. Finer flours might pack into the cup – while courser flours won’t fit nearly as much in a cup, so weighing your ingredients will give you MUCH better results! On a simple scale put a medium to large bowl, shake or spoon on the flours and hit that “Zero” or “tare” button after each one. Voila! Cleanup is nearly nonexistent and you’ve got a much more reliable flour! Note- this flour is not meant to be used in yeast based recipes, breads and cinnamon rolls need a bit more strength and not as much tenderness. For more information on gluten free flours, please see my in depth explanation here.
Gluten Free Pastry Flour Mix
yield: 8 cups (1,177g)
2 cup (260g) sweet white rice flour (mochi flour or mochiko)
2 cup (256g) fine brown rice flour
2 cup (380g) potato starch
1 cup (118g) sorghum flour
1 cup (160g) tapioca flour
4 tsp (3g) xanthan gum
Scoop all ingredients into a large bowl and whisk well to combine. Store in an airtight container.
Print the PDF (Collect them all!)
