I’ve got a confession. The first time I made this German Apple Pancake, I ate the whole thing in one day. The second time I made this German Apple Pancake, I ate the whole thing in one sitting.
This oven-baked pancake is pretty dang large, so I don’t actually recommend eating it in one sitting. I’m speaking more to how after one bite I just couldn’t get this pancake off my mind. With any great recipe, I find myself daydreaming about the leftovers. To the point that I think it’s a shame for the leftovers to sit in the fridge without the warm, friendly cuddle of a fork. (Admittedly, I might be losing my mind now that I’m unemployed.)
I’ve been super busy recently with photoshoots, which explains why it took me 3+ weeks to post this recipe. Last weekend I photographed my first wedding…if you want to check it out, see my blog post about it here! Plus, the man spouse and I extended our stay in Oconomowoc to take some time for us. We hadn’t been on a trip with just the two of us since we got married in 2016. So while one entire day was dedicated to the wedding, we still got a few days to ourselves.
Oconomowoc ended up being pretty cool. Plenty of great places to eat, which is always a huge necessity for us! Plus there were plenty of trails and parks around, which we enjoyed exploring.
But anyway. Back to the reason you’re here (the oven pancake).
I like both waffles and pancakes, but I find waffles to be easier since I don’t have to flip anything. That’s where dutch babies and oven pancakes come in. They’re similar to a pancake, but way less effort! You start with a cast iron, heat it up, and pour the batter in while it’s hot. Then you bake it and let the magic happen. Pull it out of the oven and viola — a huge, beautiful pancake! No standing over the stove waiting to flip.
Bonus: it’s really easy to top one huge pancake with your desired toppings. Toasted nuts, maple syrup, a big glob of ghee… you get the picture. Another perk of this particular oven pancake is that it’s positively packed with apples! Two whole apples in this one mega pancake. You could use only one, but we’ve got to live to the max in Fall, right? This season definitely doesn’t last long enough!
Paleo German Apple Pancake
German Apple Pancake
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: baked
Ingredients
For the apple mixture:
- 2 teaspoons ghee (for the pan)
- 1/4 cup coconut sugar, divided
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 2 1/2 cups thinly sliced apple (Granny Smith or Gala, about 2 medium apples)
For the batter:
- 1/2 cup cassava flour
- 1/2 teaspoon baking powder
- 1 tablespoon coconut sugar
- 1/8 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/8 teaspoon clove
- 3 large eggs
- 1/2 cup coconut milk (or almond milk)
- 2 tablespoons ghee
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 425 degrees F.
- First, prepare the batter. Mix dry ingredients, then wet. Set aside while you prepare the apple mixture.
- Coat bottom and sides of a 10-inch cast iron skillet with melted ghee. Combine 2 tablespoons coconut sugar, cinnamon and nutmeg. Sprinkle evenly over bottom and sides of skillet. Arrange apples in an even spokelike layer in pan. Sprinkle apple with remaining 2 tablespoons coconut sugar. Put in the oven and bake for 8 minutes.
- Remove the cast iron from the oven. Immediately pour batter over apple mixture. If desired, sprinkle extra cinnamon over the batter.
- Bake for 10 minutes. Reduce oven temperature to 375 (without removing skillet rom oven) and bake for an additional 10 minutes or until center is set. Carefully loosen pancake with a spatula and gently slide it onto a serving platter. Drizzle with maple syrup and other toppings, if desired. Cut into 6 wedges and serve immediately.
Keywords: Pumpkin Hazelnut Ice Cream, paleo german apple pancake, paleo oven pancake
