I’m a really big fan of apples. After buying 3 bags of apples, I knew I had to start using them up rather quickly. I’ve been adding them to salads, slicing one up to go alongside breakfast, and now making an apple dutch baby!
So, “What is an apple dutch pancake?!” The best way I can describe it would be to say it’s like an eggy pancake batter that puffs up when baking and slowly deflates once it’s done cooking. The juices from the apples, cinnamon and all the other deliciousness make the plain batter sing with flavor!
Flipping the apple dutch baby was the only part I wasn’t a fan of. Mostly, because I managed to coat myself in the sweet apple syrup. But, hey, take one for your dearest, right? Right!
- 3 small apples cored and sliced
- TB raw honey
- 2 TB coconut sugar
- 2 tsp cinnamon
- 1 TB butter
- 1/2 tsp vanilla bean paste
For the pancake:
- 1/4 tsp pumpkin pie spice
- 3 eggs
- 1/2 c gluten free flour blend
- 1/2 c milk
- 1 TB vanilla yogurt
- 1 tsp vanilla extract
- 1/2 tsp salt
- Powdered sugar
Preheat the oven to 400 degrees.
(It’s easiest to make this in a skillet that you can transfer to the oven and finish off, but a pie pan works just as well!)
In a skillet add apples, butter, honey, cinnamon, coconut sugar and vanilla bean paste and cook until the apples are slightly tender. Remove from heat and set aside.
In a separate bowl combine the ingredients for the pancake and then pour over the apple mixture in the skillet (or pie pan), and spread to almost the edge.
Place the skillet (or pie pan) in the oven and bake for 20 minutes.
After baking you can (carefully) flip it out onto a plate and dust with powdered sugar.