Gluten Free German Apple Pie Pancake

8 apples (or enough to fill up the bottom of your cast iron skillet), peeled, cored and sliced

2 t ground cinnamon (more or less to taste)

1/2 t nutmeg

1/2 to 1 C organic sugar (or 1/2 C sugar and 1/2 C maple syrup)

1/2 C butter or non-dairy substitute

1 C milk

6 eggs

1 T vanilla extract

1 C gf all purpose flour

1 t sugar

Powdered sugar, whipped cream or ice cream for topping


Preheat oven to 400 degrees F.

Place apples in pan.  Sprinkle with cinnamon and nutmeg.  Add butter and sugar.  Turn heat to medium and cook until slightly soft, about 6 to 8 minutes.

While apples are cooking, prepare the batter.  Mix the milk, vanilla and eggs in a bowl.  Add the flour, sugar and salt and whisk to remove most of the lumps.

Add the batter all at once to middle of the pan then ever so slightly, swirl the apple mixture through the batter. You do NOT want it completely mixed in.  Cook until small bubbles form around the edge.

Finish cooking in the over for about 10 to 12 minutes.  To serve, you can invert onto a plate (better idea if you used less batter) or serve directly out of the pan (if you made as written).  Add your topping of choice and enjoy!