I took a break from the Delia Project today to make a recipe that I haven’t made in a while. It was inspired by Bill Granger’s Puffed Apple Pancake and I’ve modified it to be gluten and dairy-free. The best thing about this recipe is that it’s wholesome enough for a breakfast, or you can serve it with vanilla ice-cream for dessert. Or eat it as a snack… any time of the day really!
This recipe is made with coconut flour. If you haven’t baked with coconut flour before, it’s quite a dense flour and absorbs liquid like a sponge. Therefore you don’t need very much flour. This pancake has kind of an eggy texture and flavour, which I don’t mind at all as it makes it quite filling, but if you’re not used to coconut flour you might miss the lightness of baking with regular flour. In that case, head over to Bill’s original recipe.
Keep reading on for the recipe…
Baked Apple Pancake (Gluten-free, Dairy-free)
- 50 grams unsalted butter
- 4 apples, peeled, cored and cut into eighths
- 1 tsp vanilla extract
- 1/4 cup honey
- 4 eggs, lightly beaten
- 1/2 cup coconut milk
- 1/2 tsp cinnamon
- 1 tsp finely grated lemon zest
- 3 tablespoons coconut flour
Set the oven to 170°C and butter a pie dish (mine was approximately 21cm).
Melt the butter in a frying pan and add the apples. Cook over a medium heat until they soften and start to caramelise slightly. Add vanilla extract and 1 tablespoon of the honey. Cook for a further 2 minutes.
In a medium bowl, combine the eggs, honey, coconut milk, cinnamon and lemon zest. Add the coconut flour and blend again – I use my stick mixer; coconut flour is quite lumpy and you need to mix it in well.
Place the apple in the bottom of the pie dish and pour over the egg mixture. Bake for 45-50 minutes until golden brown and the pancake is set.
Serve with: ice-cream, fresh cream, fresh cream with vanilla paste, custard, coconut milk, milk…