This Baked Apple Pancake topped is a delicious weekend or Holiday dish that is gluten and grain free. Bonus, it’s super easy to make!
Fall baking/cooking is the best, isn’t it? The internet is jumping right into the pumpkin recipes (you can’t go wrong there), but let’s not forget about the apples. October hits and I must cook with apples. It’s not that we don’t eat them year round, actually it’s safe to say I eat an apple just about every day day. It’s a quick, portable, low calorie, high fiber nutritious snack.
But cooking and baking with apples, takes them to a different level. Especially when butter, sugar, cinnamon and nutmeg are involved!
I love that there is such a great variety of apples and that they all taste a tiny bit different.
This Baked Apple Pancake is a fun and tasty way to make a special breakfast that will suit many different diets. I’ve made it grain free so that it will hopefully work for more people, however if you or your loved one has an allergy to almonds, just sub regular or gluten free all-purpose flour.
This kind of reminds me of my grain free pancakes because of the eggs + no flour, but the buttery apples and brown sugar paired with the fall spices, are delicious. Top it with powdered sugar, cinnamon and optional whipped cream and you have a healthy brunch or special occasion dish.
I made this a few times, first with the almond flour ground from whole almonds with the which made the pancake look a little scary, but still delicious. My kids were certain there was some kind of vegetable hiding in there due to the brown flecks so I made it again with balanced almond flour (the super fine, all white looking one) and it came out prettier with a slightly better texture.
I was just excited my kids loved it! I will definitely be making it again for the Holidays.
I could totally see this on the breakfast/brunch table during the Holidays. Pair it with some fresh fruit and an egg casserole, some roasted veggies, maybe a side of bacon. Yummm!
I am heading to Austin tomorrow for the BlogHerFood conference. It should be a fabulous time- look out on Instagram stories from some highlights of what I am up to!
- ¾ cup blanched almond flour
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- 3 eggs
- 1 teaspoon vanilla
- 3 medium size apples (a variety is fine- honeycrisp, green, gala, etc.)
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 3 tablespoons butter
- ¼ cup brown sugar
- Preheat oven to 400 degrees. In a 12 inch oven safe skillet, add the butter. Once melted, add apples, brown sugar, cinnamon and nutmeg. Stir until cooked and majority of liquid has evaporated, about 7-8 minutes. Using a spatula, distribute apples evenly in pan. Pour batter evenly over apples. Bake at 400 degrees for 20 minutes. Let cool for about 5 minutes, before dusting with powdered sugar. Cut into wedges and serve with whipped cream.