Fun in the Kitchen- Gluten Free Pancakes!

When I'm not off travelling the globe, I play hostess at Birds of a Feather Oceanfront B&B located in Victoria, British Columbia.

Over time my partner Dieter and I have come to learn and love cooking for a variety of different dietary concerns, intolerance's, and preferences.

We just love finding creative (and delicious) solutions to fit many lifestyles and I am happy to announce that vegans & vegetarians, people with gluten sensitivities, allergies or lactose intolerance's need not fear the B&B breakfast table any longer.

Just the other day I made these Gluten Free Almond Milk Apple Cinnamon Pancakes and I swear (crossed heart) that if I hadn't made them myself, I wouldn't have known anything different except that they were the fluffiest and yummiest pancakes I had ever had- EVER! And because they were so good- and I believe that everyone should be able to eat well I am going to share my recipe with you.

Gluten and Lactose Free Apple Cinnamon Pancakes

Ingredients:

1 Cup Gluten Free All Purpose Baking Flour (I like Bob's Red Mill)
1/2 teaspoon Xantham Gum (Available in health food stores for gluten free baking)
1 Tablespoon Baking Powder
Couple dashes of Cinnamon (could also add nutmeg)
1 Apple Cored and Chopped

5 eggs (separate whites from the yolk)
1 cup Almond Milk

Directions:

Preheat griddle to medium heat.

Sift into a medium bowl flour, anthem gum, baking powder, and cinnamon. Stir in milk almond milk, egg yolks, and apple. Set aside.

In a large glass or metal (copper works awesome) mixing bowl beat egg whites until stiff peaks form (you really want it thick) . Fold the whipped egg whites into the batter until no streaks remain (no stirring at this stage)

Scoop the batter onto the griddle using a 1/2 cup measuring cup. Cook

until pancakes are golden brown on both sides. Serve hot with Maple Syrup.

Now that you are finished all you have to worry about is the cleanup- Bon Appetit!