2 tablespoons gluten-free margarine
1 ½ teaspoon cinnamon
3 tablespoons sugar
4-5 Granny Smith apples
3 eggs
¾ cup milk
¼ cup rice flour
¼ cup tapioca flour
¼ cup potato starch flour
½ teaspoon xanthan gum


Make sure that your pan and its handle are rated to go to 450F.

Melt margarine in and add sugar and cinnamon, mix well. Thinly slice apples into pan. Cook, covered until apples are tender (10-15 min). Place pan, uncovered, in 425F oven for 5 minutes. Meanwhile, beat eggs and milk to together. Sift flour and add to egg mixture. Remove pan from oven, pour in batter. Return to oven. Bake until pancake is puffy and well browned (15-20 minutes).

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