1 cup almond flour
3/4 cup gluten free flour
1/4 cup tapioca flour
1 tsp baking soda
1/2 tsp. baking powder
1/2 tsp xanthan gum
2 tbs. Aquafaba (water from the garbanzo bean can or box)
1 tbs. Organic Grape Seed Oil (Thrive Market brand)
1/2 tsp salt
1/2 cup applesauce
1 tsp cinnamon
A pinch of clove
2 cups Strawberry flavored seltzer water (Whole Foods)
Organic spray Olive oil (Thrive Market, Amazon or Whole Foods)
Organicr Butter Flavored Coconut Oil (Thrive Market, Amazon or Whole Foods)
Put the first 6 ingredients in a food processor and allow it to mix so it lightens up the flour. Add all the rest of the ingredients except the spray oil and vegan butter. Allow it to mix well.
Heat up a skillet. I have an electric stove and when the skillet was hot I turned 4it down to 2 so the pancakes can cook slow without burning. So turn a gas flame down to low, also. These take longer than regular pancakes because of the nature of the different ingredients. Spray the skillet with the spray oil. Spoon out about 2 tbs. of the batter into the skillet and carefully spread it thinner so it can cook through. I cooked one pancake at a time and when I placed it on the plate I put some vegan butter on top.
THE APPLES
2 large apples (I used a Honey Crisp, they are very sweet)
4 tbs vegan butter Thrive Market Brand or Nutiva. Both at Thrive Market or iherb, Vitacost or Amazon )
1 tsp cinnamon
2 tsp lemon juice
4 tbs St. Dalfour preserves. I used Black Cherry because that’s what I had. (The best price for these fruit spreads is on an on line store called iHerb.)
Cut the apple into very thin slices so you can cook them fast and eat before lunch.
In the same pancake skillet melt the vegan butter. Put in the apples, cinnamon, fruit spread and lemon juice. Let it cook until the apples are as soft as you like.