Oven Apple Pancake

More custardy than cakelike, this recipe is pancake and filling all in one. Adapted from The Gourmet Cookbook's Puffed Apple Pancake, it's a healthy change of pace for breakfast or brunch. It's easily made gluten free by replacing the wheat flour with almond flour. Enjoy!  
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2 apples, peeled, cored and sliced 1/8 inch thick 1 tbsp lemon juice 4 tbsp brown sugar 1/2 tsp cinnamon 1/8 tsp cloves 1 tbsp butter 3/4 cup milk or almond milk 3 eggs 2/3 cup white whole wheat flour or almond flour 2 tbsp pure maple syrup or sugar 1 tbsp Canola oil 1/4 teaspoon salt 1/2 teaspoon vanilla extract


1) Put a rack in middle of oven and preheat oven to 425 degrees F.  
2) Use an apple cutter and slice each cut section into 3 slices lengthwise.  Toss apples with lemon juice, brown sugar, cinnamon, and cloves in a bowl.  Heat 1 tablespoons butter in a 10" oven proof nonstick skillet over moderate heat or in a 8" by 8" baking dish in the microwave.
3) If using a skillet, heat skillet in oven for 5 minutes while combining milk, eggs, flour, maple syrup, oil, salt and vanilla in a blender and blend until smooth.
4) Pour batter into hot skillet or 8"by 8" baking dish.  Spoon apple mixture evenly over top.  Bake pancake until golden and an inserted knife or skewer comes out clean, about 15 to 20 minutes.  Let sit for a few minutes to set.