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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



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. Preheat oven to 425 degrees F.
  2. First, prepare the batter. Mix dry ingredients, then wet. Set aside while you prepare the apple mixture.
  3. 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.
  4. Remove the cast iron from the oven. Immediately pour batter over apple mixture. If desired, sprinkle extra cinnamon over the batter.
  5. 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