German Apple Pancake
This German Apple Pancake is filled with cinnamon and apples, and bakes in a cast iron skillet. It's the perfect fall breakfast!
apples, cast iron skillet, pancakes
peeled, cored, and sliced thin
coconut sugar or maple syrup
butter or coconut oil
milk or almond milk
spelt flour or whole wheat
(or almond flour)
Preheat oven to 400 degrees F.
Peel, core, and slice apples and set aside.
In a small bowl, mix together the coconut sugar and the spices. (If using maple syrup, skip this step and add the maple syrup and spices to the skillet in the next step.)
Melt the butter in a large cast iron skillet. Once the butter is melting, add the apples and sprinkle with the coconut sugar spice mixture you already mixed together. Stir and cook gently.
While the apples are cooking, whisk together the eggs, milk, salt, vanilla, and flour in a medium bowl. Whisk until the mixture is smooth.
Once the apples are beginning to soften, remove skillet from the heat and allow the pan to cool down slightly. Pour the batter over the apples.
Put the skillet in the preheated oven and bake for 20-30 minutes, until the pancake is puffed and golden. Serve with maple syrup or powdered sugar.
If you want this recipe to be gluten free, use almond flour in place of the spelt flour. For a dairy free version, use almond or other nut milk in place of regular milk.