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Gluten-Free, Dairy-Free German Apple Pancakes
Makes 10 Large Pancakes

These pancakes have the delicate taste of a crepe but are less work to make. They’re ideal for a special breakfast or dessert. No need to add syrup as they’re already sweet.

6 eggs
¼ cup sugar
1½ cups rice flour
⅓ cup tapioca starch
2 teaspoons baking powder
½ teaspoon salt
2 cups milk, soy milk, rice milk or apple juice
2 tablespoons unsalted butter, melted, or vegetable oil
2 McIntosh, Cortland or other cooking apples, peeled and very thinly sliced
½ cup raisins, optional
Butter, oil or vegetable spray
2 tablespoons confectioner’s sugar, for garnish

1. Beat eggs with sugar until foamy.
2. Add rice flour, tapioca starch/flour, baking powder and salt. Beat until smooth.
3. Add milk and butter (or oil).
4. Fold in apple slices and raisins, if desired.
5. In medium skillet, heat butter or oil or coat with vegetable spray. Ladle ¼ cup batter into pan and cook until top is set, about 3 to 5 minutes. Flip with spatula and cook another 2 to 3 minutes.
6. Turn pancakes onto a warm serving plate. Roll them up like crepes and keep them warm. Repeat with remaining batter until all is used. Lightly dust pancakes with powdered sugar. Serve warm.
   

Each pancake contains: 254 calories, 6g total fat, 2g saturated fat, 0g trans fat, 133 mg cholesterol, 45g carbohydrate, 294mg sodium, 1g fiber, 6g protein