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Serve pancakes family style with this (grain-free) Jumbo Skillet Apple Pancake.
Confession: I am a terrible pancake flipper. I am a waffle maker pro, but when it comes to pancakes, I fall short.
It’s either I am too eager to flip them before they are ready or the flipping process is just a disaster, like how I flipped it right on top on my other pancakes and I just made one giant pancake mound. Culinary school graduate fail.
I was going to attempt to make this recipe into individual pancakes, but instead of the hassle of making a bunch of pancakes, I tried making one giant pancake and let me tell you.. it was the best idea I’ve ever had.
This giant pancake can now be served family style, so no more waiting for your stack on Sunday morning when everyone else is chowing down. Plus, no more pancake flipping disasters!
I opted to top mine with apple slices this time, but now I am thinking of all the topping options I want to try. This is going to become a staple on my weekends. Bonus, it heats up well too!
Jumbo Skillet Apple Pancake
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6
- Category: Breakfast
- Method: Oven-Baked
Description
Serve pancakes family style with this (grain-free) Jumbo Skillet Apple Pancake.
Ingredients
- 4 eggs
- ¾ cup full-fat coconut milk, from the can
- 1 tablespoon maple syrup
- 1 teaspoon almond flour
- 2 tablespoons arrowroot starch (or tapioca starch)
- 2 teaspoons cinnamon, plus more for garnish
- ¼ teaspoon baking powder
- 1/8 teaspoon sea salt
- 1 tablespoon coconut oil
- 1 apple (such as a Honeycrisp Pink Lady), peeled, cored, and thinly sliced
Instructions
- Place a large cast iron skillet in the oven. Preheat the oven to 450 degrees F, leaving the skillet inside during preheating.
- In a large bowl, whisk together the eggs, coconut milk, maple syrup, and vanilla. In a separate bowl, whisk together the almond flour, arrowroot starch, cinnamon, baking powder, and salt. Pour the dry ingredients into the egg mixture and stir until fully combined.
- Carefully remove the hot skillet from the oven and add the coconut oil. Swirl it around the pan to coat the bottom and sides. Carefully pour the batter into the skillet. Gently place the apple slices on top. Bake for 15-20 minutes, or until golden brown and slightly puffed.
- Serve sprinkled with extra cinnamon and drizzle with maple syrup, if desired.
Notes
adapted from Paleo Magazine
Keywords: #pancake #jumbopancake #apple #glutenfree #breakfast #brunch
Baking this in the oven is brilliant. My daughter was having flipping woes last week when she was making grilled cheese. She would get a kick out of this! I’ll have to share it with her. Maybe we’ll make this before skiing tomorrow. I bet you could sub in all different fruit, depending on what’s in season. I have two boxes of blueberries right now from a photo shoot. I may try it with that. We’ll report back!
Thanks Katie 🙂 Ohhhh definitely let me know how it turns out with blueberries!
What a great idea! I’m a really bad flipper too, so this is genius! Pinned 🙂
I am also flip-challenged too! I have to try this time-saving idea of baking pancakes family style Julie.
I’m not a great pancake flipper either, so I have preferred to make Dutch babies, which are pretty similar to this. Yours looks so pretty with those apples on top!
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Such a gorgeous *pancake*! Don’t give up on your pancake flipping skills though…After years of making pancakes on my griddle, I have perfected my technique 🙂 Crepes and eggs are a whole other story though. Can’t wait to make this!
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