Fluffy Flaxseed Apple-applesauce Pancakes

Yes, I make a lot of pancakes. I love breakfast and pancakes are super simple when I'm busy with training and working. A pancake with some jam in the middle of the day also makes a great after workout snack. And there's always leftovers with pancakes, so I don't have to worry about breakfast later in the week.

With that said, here's another gluten free, whole grain and fruity pancake recipe. Separating the eggs makes the pancakes light and fluffy, even with the flaxseed. If you are short on time, you don't need to do that step - just mix all the dry ingredients and add the wet ingredients slowly. I used Bobs Red Mill gluten free flour, quinoa flour and blue cornmeal, but any combo of flours should work well.

Separate 4 eggs and set aside yolks in large bowl
Beat whites until stiff and peaks form. Set aside.

Add to yolks and beat until pale:
1/4 cup lightly packed brown sugar

Add to yolk and sugar and continue beating on low speed:
1/4 cup ground flax seed
1/4 cup blue or yellow cornmeal
1/4 cup quinoa flour
2 tsp baking powder
1/4 tsp xantham gum
1 tsp cinnamon
1 tbsp canola oil
4 oz unsweetened applesauce

Beat until smooth, then add:
1 1/4 cup gluten free flour
1 cup milk
Alternate between flour and milk and beat until smooth. If batter feels thick, add more milk.

Add 1 finely chopped apple

Gently fold egg whites into batter

Spoon onto hot skillet and cook until bubbles form, then flip.

Serve with real maple syrup or fruit preserves. Leftovers can be refrigerated or frozen!


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