Gluten-Free German Apple Pancakes a custard-like pancake loaded with cinnamon apple goodness in every bite. An underbar way to start any breakfast or brunch. I am not exactly sure why, but something about the puffy pancake and cinnamon apples makes your stomach happy. Needless to say, if you flip it upside down on a plate it looks like a French Tarte Tatin. Or it can be simply served in the cast iron skillet it was baked in. Consequently, it goes a lot faster than flipping pancakes. These pancakes are a breeze to make. Serve with bacon, eggs, sausage, toast, and maple syrup.
Gluten-Free German Apple Pancakes:
Since my homeschool journey has come to an end I have decided to come up with a few decadent recipes that will feed two people. I wanted to spoil my husband with a quick and elegant brunch. The recipe is easily doubled or tripled. Not to mention that it takes less than thirty minutes to make is beyond wonderful. Nonetheless, when Americans think of German Pancakes they often think of Dutch Baby Pancakes. There are in fact, a ton of recipes on the internet which have German, Dutch, and American roots to them. Not to mention, every family has its own twist to these eggy puff-like pancakes.
In fact, this pancake can be made in a blender or with an electric mixer. Moreover, these pancakes can be made for breakfast or for dessert. Not to mention, the aromas will have everyone gravitating to the kitchen. Some of the puffiness will disappear as it cools.
Gluten-Free German Apple Pancakes
Ingredients:
- 2 tbsp + 2 tsp coconut oil
- 1 medium-sized apple diced
- 1 tbsp maple sugar
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tsp fresh lemon juice
- 2 eggs
- 1/3 cup cassava flour
- 1/3 + 1 tbsp nut milk of choice
- *2 tsp bourbon (optional)
- 1 pinch of salt
- 1 tsp powdered monkfruit sweetener
Directions:
First, preheat the oven to 400* F. Next, place coconut oil into two 6-inch cast-iron skillets. Place the skillets into the oven to allow oil to melt. Once the oil has melted carefully remove the skillets from the oven. Use a brush to brush the sides and bottom of the skillets so that it is well oiled. Next, place half of a sliced apple into each skillet. Sprinkle half of the maple sugar, cinnamon, nutmeg, and lemon juice over each apple in the skillets. 
Finally, place the skillets into the oven and bake the apple for 5 – 8 minutes or until you can pierce them easily with a fork.
While the apples are baking make the pancake batter in a blender. Place the remaining ingredients into the blender. Place the top on and blend for 1 minute. Next, once apples are cooked carefully remove them from the oven. Lastly, pour half the batter into each skillet.
Cook 10 – 12 minutes until lightly browned or until a toothpick comes out clean. Once baked carefully remove and allow to cool before serving. Can serve inside the skillet or flip over onto a plate and serve upside down.
Baker’s Note:
For more aesthetically pleasing pancakes allow some of the apples to poke out. Or flip the pancake out so it is upside down on a plate. 
Gluten-Free German Apple Pancakes
Equipment
Ingredients
- 2 + 2 tbsp + tsp coconut oil
- 1 medium-sized apple sliced
- 1 tbsp maple sugar
- 1/2 tsp of cinnamon
- 1/8 tsp of nutmeg
- 1 tsp fresh lemon juice
- 2 whole eggs
- 1/3 cup cassava flour
- 1/3 + 1 cup + tbsp nut milk of choice
- * 2 tsp Gluten-Free Bourbon Optional
- 1 tsp powdered monkfruit sweetener
- 1 pinch of salt
Instructions
- First, preheat the oven to 400* F.
- Next, place coconut oil into two 6-inch cast-iron skillets.
- Place the skillets into the oven to allow oil to melt.
- Once the oil has melted carefully remove the skillets from the oven.
- Use a brush to brush the sides and bottom of the skillets so that it is well oiled.
- Next, place half of a sliced apple into each skillet.
- Sprinkle half of the maple sugar, cinnamon, nutmeg, and lemon juice over each apple in the skillets.
- Finally, place the skillets into the oven and bake the apple for 5 - 8 minutes or until you can pierce them easily with a fork.
- While the apples are baking make the pancake batter in a blender.
- Place the remaining ingredients into the blender.
- Place the top on and blend for 1 minute.
- Next, once apples are cooked carefully remove them from the oven.
- Lastly, pour half the batter into each skillet.
- Cook 10 - 12 minutes until lightly browned or until a toothpick comes out clean.
- Once baked carefully remove and allow to cool before serving.
- Can serve inside the skillet or flip over onto a plate and serve upside down.
Baker's Note:
- For more aesthetically pleasing pancakes allow some of the apples to poke out.
Notes
| Nutrition Facts | |
|---|---|
| Servings 2.0 | |
| Amount Per Serving | |
| calories 475 | |
| % Daily Value * | |
| Total Fat 25 g | 39 % |
| Saturated Fat 14 g | 69 % |
| Monounsaturated Fat 4 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 185 mg | 62 % |
| Sodium 143 mg | 6 % |
| Potassium 397 mg | 11 % |
| Total Carbohydrate 48 g | 16 % |
| Dietary Fiber 8 g | 32 % |
| Sugars 12 g | |
| Protein 6 g | 12 % |
| Vitamin A | 6 % |
| Vitamin C | 14 % |
| Calcium | 9 % |
| Iron | 7 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
These look amazing! I can’t wait to make them.
Adriane, They are so good. They could even be served for dessert. I hope you have a wonderful week!