Pamela's baking mix mix makes the best gluten-free pancakes bar none. I had almost given up on the idea of ever having fluffy pancakes again before finding her. She also makes a great muffin, cookie, etc. This recipe is based on the muffin recipe on the back of the package with a few additions and a substitution of apple cider for the water.
Start with 2 1/2 cups of baking mix in a large bowl. Add 2tsps cinnamon, 1/2 tsp allspice, 1/4 tsp nutmeg. Whisk all together.
Add 1 chopped up apple to the wet ingredients.
Am I the only one who uses a paring knife to peel my apples? A few years back, we made apple crisps in school with Whirling Dervish's class and all of the other moms used a potato peeler. I've never had luck with a peeler on the slippery peel of an apple. Using a knife has always been easier for me. Except of course for this vice like tabletop thing, but there's no point in pulling that out for just one apple.
Then mix wet into dry until combined. Drop batter into a greased muffin tin and place into a 350 oven. You can sprinkle a little granulated sugar on top for a little crunch or not. I did on this batch.
Pull them out after 20 minutes. Let the muffins cool before turning them out of the pan.
One of my absolute favorite things about my renovated kitchen is my soapstone countertops. I love being able to just drop piping hot things on my counters without having to search around for a trivet. Hugely handy come party time when I have trays and trays of stuff coming out of my oven in a short period of time. I'll try to remember to snap a pic of my counters in action next week at party time.