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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Gluten Free Apple Puffed Pancake Recipe

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This recipe for Gluten Free Apple Puffed Pancake is from Cooking Cousins , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 eggs
1-1/2 cups almond or rice milk
1 cup gluten free flour (I use Bob's Red Mill 1-1 flour)
1 tsp vanilla
1/2 tsp salt
1/4 tsp cinnamon
1 stick butter
2-3 apples (can substitute w/ peaches, apricots, blueberries or raspberries)
3 tbsp. coconut palm sugar**(similar to white sugar w/ a bit lower glycemic index)
Directions:
Directions:
In blender or mixer bowl, mix eggs, milk, flour, vanilla, salt and cinnamon until well blended. Batter will be lumpy. Melt butter in a 13x9" pan in the oven. Once melted, add the apples and return to the oven until they sizzle. Do not let them brown. Remove dish from the oven and pour batter over it. Sprinkle with the coconut palm sugar and cinnamon (optional). Return to over at 425º for 20 minutes. Don't open the oven while it's baking. Test with a toothpick to make sure it's finished. Serve warm with real maple syrup.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 minutes plus bake time
Personal Notes:
Personal Notes:
This adaptation results in a pancake that doesn't rise as much as the original. It's still delicious and makes for a filling breakfast. You can serve it without the syrup and also leave out the sugar.

 

 

 

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