Gluten-free makeover: Apple Puffed Pancake

featured apple pancake


Going gluten-free doesn’t have to mean giving up on classic brunch foods. This recipe is reminiscent of the apple pancake at the Pancake House and puffs up into a delicious breakfast treat kids and adults will happily gobble down.

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A slice of the final product.

A slice of the final product.

The original recipe can be found here. It can be made dairy free by replacing cow’s milk with almond or coconut milk, and swapping unscented coconut oil for the butter.

The principle of the puffed part of this recipe will be familiar to anyone who’s ever attempted to made Yorkshire pudding.

Pre-heating the fat in the oven is an important step – so don’t skip it.

I generally eliminate most of the sugar in this recipe, though if you’re serving it for a fancy brunch, dress it up however you like.

Gluten-free Apple Puffed Pancake

6 organic eggs
1 1/2 C organic or non-dairy milk
1 tsp vanilla extract
1 cup gluten-free flour blend*
2 Tbsp brown sugar
1/2 tsp sea salt
1/2 tsp cinnamon (or more!)
1/3 cup organic butter or unscented coconut oil
Enough apples (peeled, thinly sliced) to cover the bottom of your baking dish in a single layer.

Preheat oven to 425 degrees. Combine eggs, milk and vanilla using a whisk, electric beater or blender. Add flour blend, sugar, salt, cinnamon and mix until well combined.

All the ingredients assembled, ready to go in the oven.

All the ingredients assembled, ready to go in the oven.

Put butter or coconut oil in a 9 by 13 inch glass baking dish and place in the oven till the butter melts. Remove from oven and add sliced apple pieces in a single layer. Return to the oven and heat till bubbling, about four minutes.

Remove from oven, slowly pour batter over apples. Bake 35 minutes or until the egg is cooked through – may require more time.

Serve cut into squares, drizzled with maple syrup and expect everyone who eats it to ask for the recipe.

*Gluten-free flour blends can be storebought, or you can make a version of the following:
3 3/4 C chick pea flour
2 1/4 C potato starch (I’ve also used sorghum flour in place of potato starch)
1 1/2 C tapioca flour