Apple Skillet Pancakes

NEED:
3 eggs
1/2 cup milk
1/2 cup all purpose flour
1 tablespoon granulated sugar
1 teaspoon vanilla
2 tablespoon butter
3 medium apples, peeled, cored and sliced
1/4 cup brown sugar
powdered sugar for dusting
maple syrup, if desired

Preheat the oven to 500 degrees F

In the container of a blender or food processor, combine the eggs, milk, flour, granulated sugar and vanilla. Blend until smooth, scraping down the sides of the container to make sure everything is evenly blended. Set aside.
Melt the butter over medium-high heat in a 10-inch nonstick skillet that can go into the oven. When the butter is foamy, add the sliced apples and the brown sugar. Cook, stirring occasionally, for about 10 minutes or until the apples are tender and beginning to brown. Remove from heat.
Pour the mixture from the blender over the apples in the pan and place the pan into the preheated oven. Immediately reduce the oven temperature to 425 degrees F. Bake for 16 to 18 minutes, or until the batter is browned and slightly puffed. Remove from oven and dust with powdered sugar. Cut into wedges and serve with maple syrup, if desired.

Servings: 4

How kids can help
Combine all the ingredients in the blender and run the blender (with adult supervision).
Help peel and slice the apples; older children can help sauté them.
• Pour the batter over the apples.
• Dust with icing sugar.

ENJOY!

Peanut Butter and Chocolate Chip Pancakes.

NEED:
1 cup multi grain pancake mix
1 large egg
1/2 cup peanut butter - smooth or crunchy..according to your taste
1 cup milk
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 tablespoon butter


Heat oven to 200 degrees F. Stir the pancake mix, egg, peanut butter, milk, vanilla, and chocolate chips together in a large bowl. Melt about 1 teaspoon butter in large, nonstick skillet over medium-high heat. Pour three to four 1/4-cupfuls of batter on the heated skillet to form pancakes and cook until the tops bubble and the edges begin to crisp. Turn and continue to cook for about 2 more minutes, until both sides are golden brown. Transfer pancakes to a baking pan and keep warm in the oven until ready to serve.
Repeat with remaining batter.

ENJOY!

Delicious Gluten-Free Pancakes

NEED:
1 cup rice flour
3 tablespoons tapioca flour
1/3 cup potato starch
4 tablespoons dry buttermilk powder
1 packet sugar substitute
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3 tablespoons canola oil
2 cups water

In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.

Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom.

Serve immediately with condiments of your choice.

ENJOY!