Whether you call them flapjacks, Johnny cakes, griddle cakes, or pancakes. Everyone pretty much loves them. What I don't love is the inevitable bloat that comes after. My solution is a simple one, keep half of the gluten, but sub-in another grain for texture that won't flatten out the cakes or gum them up.
Trust me- I've tried multiple gluten-free versions of pancakes and the texture is always weird or not really a pancake (the mashed banana ones are delicious, but not pancakes, no?). And yes, (don't hate me) but I do believe certain foods can't be entirely GF and still maintain the integrity of who they are. That is why a gluten-lite version is good- sometimes gluten is necessary in a recipe, but it can be reduced, and you still end up with a delicious version of that food.
OK- back to these Johnny Cakes. They are soft, fluffy, crisp at the edges and beautifully golden. The applesauce comes through, but doesn't weigh them down. The spice blend is super autumn-y, and after a drizz of hot maple syrup, you have had the best experience eating them. With no overly full tummy bloat.
"If you make your own pancake mix from scratch, use it, and follow the steps below."
Notes: Pancake mix is Bisquick Heart-healthy.
SHORTCUT GLUTEN-LITE APPLESAUCE & SPICE JOHNNY CAKES
Ingredients: 1 cup pancake mix, 1 cup corm meal, 2 eggs, 1/2 cup applesauce, 3/4 cup milk, 1 tsp. vanilla extract, 1 tsp. ground cinnamon, 1/4 tsp. ground nutmeg, 1/4 tsp. allspice, 1 tsp. brown sugar, 2-3 tbsp. coconut oil.
Makes 8-10 medium cakes.
1. Whisk the pancake mix, corn meal, cinnamon, brown sugar, nutmeg and allspice in a bowl.
2. In a separate bowl, whisk the eggs, applesauce, milk and vanilla until smooth.
3. Make a well in the dry ingredients and stir in the wet until just combined. Set aside.
4. Heat a griddle or non-stick skillet pan over medium-high heat. Melt a tablespoon or two of coconut oil over, until spread out and glistening. Pour over batter, (about 1/3 cup each) and cook until bubbles form and then pop on the surface. Flip. Cook for 1-2 minutes more. Remove to a warm oven (if you like) and follow with the rest of the batter.
5. Heat pure maple syrup until very hot, but not boiling. Break some pecans and toast them in a dry pan for 5 minutes until fragrant. Serve the cakes with syrup and pecans over the top.
Tip: Dairy-free version- use a dairy-free pancake mix like by Kodiak Cakes, then use almond milk in place of regular.