APPLE CINNAMON PANCAKES

1/2 cup applesauce (with cinnamon)
1 apple, shredded or chopped very fine (I used a Pink Lady Apple)
1/2 cup Greek Vanilla Yogurt
2 eggs
2 cups Pamela's Gluten Free Baking Mix
1 T vegetable oil
1 tsp cinnamon
1/3 cup orange juice
1/2 cup (or more) Almond Milk (Original, Unsweetened)

Lightly blend all the wet ingredients. Add the baking mix stirring to just mix the flour. Let it sit for about 15 minutes or so before baking on skillet set at 350 degrees.

Vegetable Frittata

7 red potatoes, cubed and boiled for 10 minutes
1/2 of leek, chopped
1 pkg sliced mushrooms
3 cloves of garlic, chopped or grated
1/2 of bunch of asparagus, chopped
1 green zucchini (small)
1 yellow zucchini (small)
8 eggs
2 cups milk (I used almond milk)
1/2 tsp salt
1/2 tsp Thyme
1 cup shredded cheese (your choice)

Place boiled potatoes in buttered 9x13 inch baking dish (I actually used the larger one). Place zucchini on top of potatoes.  Saute the leek, mushrooms, garlic and asparagus in 1 Tlb oil for approximately 7-8 minutes. Combine with potatoes and zucchini.  Blend eggs and milk together with salt and Thyme. Pour over vegetables. Bake at 350 for 35-45 minutes, or until egg is set. Watch the bottom of the pan, the egg will burn if overcooked. Place cheese on top of cooked frittata and place back in the oven just until the cheese melts.

My FAVORITE thing to top it with is Harry & David's Mango Chutney Relish, or their Pepper and Onion Relish (Original) is my second choice.  http://gifts.harryanddavid.com/search?w=pepper%20and%20onion%20relish