These healthy wheat-free pancakes features a mixture of almond and white rice flour, as well as relatively little milk to create a thick, fluffy texture. Slideshow: More Pancake Recipes
In a large mixing bowl, whisk together the eggs, milk, vanilla and maple syrup. Stir in the flour, almond meal, baking powder, cinnamon and salt. Fold in the apple.
Place a large nonstick skillet or griddle over medium-low heat. Lightly grease it with oil or butter. Add the batter to the pan, 1/4 cup for each pancake. You’ll make 2-3 at a time depending on the size of your pan. Cook 2 minutes, or until small bubbles start to appear on the surface. Flip the pancakes and cook for another 2 minutes, until firm and lightly browned.
Serve the pancakes with maple syrup and garnish with a dash of cinnamon and some apple slices.