| Cook Time | 20 minutes |
| Servings | serves |
Ingredients
- 1 Apples cored and sliced into wedges
- 1/4 teaspoon Cinnamon
- 1 teaspoon Rice Malt Syrup
- 4 Eggs
- 2/3 cups Milk full-fat
- 1/2 cup Gluten Free Plain Flour
- 1/2 teaspoon Vanilla Bean Powder
- 1/2 teaspoon Cinnamon ground
- 30 grams Butter
- Lemon to serve
- Coconut Flour to dust (optional)
Ingredients
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Instructions
- Preheat oven to 180ºC
- Add eggs into a large mixing bowl and beat with electric beaters or a whisk until light and fluffy. Add in milk and rice malt syrup and whisk until combined. Add in the the flour, vanilla, cinnamon and a pinch of sea salt. Whisk until you form a smooth batter.
- Add half of the butter into an oven-proof skillet on medium heat. Add in apple slices, cinnamon and rice malt syrup. Cook until apples are coated and have softened slightly. Remove from the pan.
- Heat the remaining butter into the same skillet on low heat. Do this until the butter melts. Pour in the pancake batter. Scatter the cooked apples on top and place into the oven to cook for 20 minutes or until pancake puffs up and edges are brown and crisp.
- Once cooked, remove from the oven to dust with coconut flour, if you like
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