Gluten Free Coconut-Vanilla Apple Oven Pancake

Total time40 min

Prep time15 min

Cook time25 min

Gluten Free Coconut-Vanilla Apple Oven Pancake

This dramatic skillet pancake puffs up tall around the edges while the center bakes to a custardy, golden set — the kind of showstopper that makes everyone gather around the table before it deflates. Tender apple slices get caramelized right in the hot skillet with maple syrup and warm Ceylon cinnamon, so every wedge carries that soft, spiced-fruit sweetness in every bite. Coconut milk and vanilla give the batter a rich, faintly tropical depth, and a dusting of powdered sugar at the end adds just the right finishing touch. It bakes up in one skillet with minimal cleanup, and it's a great fit for a gluten free brunch spread. Serve it straight from the pan while it's still puffed and golden for the best effect.

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Ingredients

4 servings

For the batter

3 large eggs
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
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½ cup full-fat coconut milk
½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp maple syrup
1 tsp pure vanilla extract
¼ tsp salt

For the apples

2 tbsp unsalted butter
2 medium apples, peeled, cored, and sliced ¼-inch thick
2 tbsp maple syrup
¼ tsp ground ceylon cinnamon

For serving

1 tbsp powdered sugar, for dusting (optional)

Instructions

1
Place a 10-inch cast-iron skillet on the center rack of the oven and preheat to 425°F (220°C).
2
In a mixing bowl, whisk together the eggs, coconut milk, flour, 1 tbsp maple syrup, vanilla extract, and salt until the batter is smooth and no dry streaks remain — it will be thin and pourable, similar in consistency to heavy cream.

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