This is my favorite Dutch Apple Pancake recipe ever. It’s so light and fluffy and not too full of sugar and butter—the perfect special breakfast for the whole family. Suitable for babies 12 months and up.
Dutch Apple Pancake
Note: Use organic ingredients whenever possible
1 cup milk – can use dairy, coconut or almond milk
2/3 cup flour – use whatever kind of flour you like, I love sprouted wheat flour
1/2 stick of melted and cooled butter, plus 1/2 tablespoon
3 tablespoons of sugar – I like to use coconut palm sugar. It’s just like cane sugar, but much lower on the glycemic index
2 teaspoons alcohol free vanilla extract
1 apple – washed, peeled and thinly sliced. Any apple variety will be delicious in this recipe
powdered sugar for dusting
Preheat your oven to 375 degrees.
Place the eggs, milk, flour, 1/2 stick melted butter, sugar and vanilla into a blender and blend until smooth.
In a medium cast iron skillet, melt the 1/2 tablespoon of butter over medium-low heat. Add the sliced apples and then pour the batter into the skillet over the apples. Place the skillet into the oven on the middle rack and bake for 35 minutes. Dust with the powdered sugar and enjoy!