Oral Allergy Syndrome Friendly Coconut-Vanilla Apple Oven Pancake

Total time40 min

Prep time15 min

Cook time25 min

4.6

(7)

Oral Allergy Syndrome Friendly Coconut-Vanilla Apple Oven Pancake

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Ingredients

4 servings

For the batter

3 large eggs
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
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple, tap it and change its rating to Red.
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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