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Gluten-Free Oven Pancake with Tart Cherries & Apples

Tart Cherry and Apple Oven Pancake

A gluten free oven pancake that has apples and tart cherries baked into it.
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Prep Time :15 minutes
Cook Time :30 minutes
Total Time :45 minutes
Author: Amanda Paa

SCALE:

Ingredients

Cherry Apple Topping

  • 2 medium apples thinly sliced
  • 3/4 cup canned in water Montmorency tart cherries
  • 2 tablespoons butter
  • 1/4 teaspoon cinnamon
  • 3 tablespoons organic cane sugar

Pancake Batter

  • 1/2 cup almond flour
  • 1/2 cup sweet rice flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon grated nutmeg
  • 3 large eggs
  • 1/2 cup heavy cream
  • 3/4 cup water
  • 1/2 teaspoon vanilla
  • 1 1/2 tablespoons maple syrup

Instructions

  • Preheat oven to 300 degrees F.
  • In a skillet, melt 2 tablespoons butter. Add tart cherries and apple, stirring to coat. Bring to medium heat, and add sugar, cinnamon, nutmeg, and pinch of salt. Cook for 7-8 minutes until apples are soft and starting to caramelize. Set aside. 
  • In a large bowl, stir together almond flour, sweet rice flour, salt, cinnamon, and nutmeg.
  • Whisk in eggs, then cream, then water and vanilla, and maple syrup, until batter is smooth. (Alternatively, use a blender to mix all of this together.) Set aside.
  • Place pan in oven, with 2 tablespoons butter. Let butter melt, then remove and swirl butter around pan. Add 1/2 of the tart cherry apple mixture evenly to bottom of pan. 
  • Pour batter over apple mixture. Bake for 10 minutes at 300 degrees F. Then turn up to 350 degrees F and bake for 20 minutes longer, until pancake is cooked through and beginning to brown.
  • Top with fresh whipped cream and remaining tart cherry apple mixture.

Notes

Adapted from the puff pancake recipe in The Alternative Baker cookbook.