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2 tablespoons unsalted butter
2 tablespoons olive oil
2 apples, cored, cut into thin wedges
2 to 3 tablespoons brown sugar
Ground cinnamon
3/4 cup gluten-free baking mix (see recipe above)
1/4 cup tapioca flour (not tapioca starch)
1-1/2 teaspoons baking soda
1 egg
1 cup buttermilk
Sour cream
1. In a large skillet over medium heat, stir together butter and olive oil until butter is melted. Add apple wedges and cook, stirring often, until apples soften. Sprinkle with brown sugar and cinnamon and cook, stirring occasionally, for 2 to 3 more minutes. Set aside.
2. In a medium-sized bowl, whisk together baking mix, tapioca flour and baking soda. In a small bowl, whisk together egg and buttermilk. Add wet ingredients to dry ingredients and stir until well-blended.
3. Heat nonstick griddle to medium-high heat. Pour 1/4-cup portions of batter on griddle and cook for 2 minutes or until lightly browned on the bottom. Flip and cook 1 to 2 minutes or until both sides are lightly browned and pancakes are cooked through.
4. To serve, place pancakes on a serving platter and top with sautéed apples and sour cream.
Serves 4
2 tablespoons olive oil
2 apples, cored, cut into thin wedges
2 to 3 tablespoons brown sugar
Ground cinnamon
3/4 cup gluten-free baking mix (see recipe above)
1/4 cup tapioca flour (not tapioca starch)
1-1/2 teaspoons baking soda
1 egg
1 cup buttermilk
Sour cream
1. In a large skillet over medium heat, stir together butter and olive oil until butter is melted. Add apple wedges and cook, stirring often, until apples soften. Sprinkle with brown sugar and cinnamon and cook, stirring occasionally, for 2 to 3 more minutes. Set aside.
2. In a medium-sized bowl, whisk together baking mix, tapioca flour and baking soda. In a small bowl, whisk together egg and buttermilk. Add wet ingredients to dry ingredients and stir until well-blended.
3. Heat nonstick griddle to medium-high heat. Pour 1/4-cup portions of batter on griddle and cook for 2 minutes or until lightly browned on the bottom. Flip and cook 1 to 2 minutes or until both sides are lightly browned and pancakes are cooked through.
4. To serve, place pancakes on a serving platter and top with sautéed apples and sour cream.
Serves 4
