Ingredients

• 1 tablespoon packed light brown sugar
• 3/4 cup plus 2 tablespoons gluten-free flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 1 large egg
• 1 large egg white
• ½ cup nonfat buttermilk
• 1 cup applesauce
• 4 slices bacon, cooked and crumbled
• 1 teaspoon canola oil, divided

Cooking Instructions

Whisk gluten-free flour, baking powder, baking soda and 1 tablespoon brown sugar in a small bowl. Whisk egg, egg white and buttermilk in a large bowl. Stir in the dry ingredients, apples and bacon until just combined. (The batter will be thick.)

Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Cooking 4 at a time, use about 1/4 cup batter for each pancake and gently spread it to make them about 3 inches in diameter. Cook until the edges are dry and bubbles begin to form, about 2 minutes.

Flip the pancakes and cook until golden brown, 1 to 2 minutes more. Repeat with the remaining oil and batter, reducing the heat as necessary to prevent burning.

This make great tasting Waffles, also.