Oral Allergy Syndrome Friendly Dutch Apple Oven Pancake

Total time45 min

Prep time15 min

Cook time25 min

Oral Allergy Syndrome Friendly Dutch Apple Oven Pancake

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Ingredients

4 servings

For the batter

3 large eggs
¾ cup whole milk
¾ cup all-purpose flour
Just About Foods Organic All Purpose Gluten Free Flour Carrington Farms Gluten Free Flour with Fiber, 16 oz
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
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 granulated sugar
¼ tsp fine salt
½ tsp pure vanilla extract

For the apple filling

2 tbsp unsalted butter
2 medium apples (about 12 oz total), 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 light brown sugar
½ tsp ground ceylon cinnamon

For the skillet

1 tbsp unsalted butter

For serving

1 tbsp powdered sugar, for dusting (optional)
2 tbsp pure maple syrup, for serving (optional)

Instructions

1
Position a rack in the center of the oven and preheat to 425°F (220°C). Place a 12-inch oven-safe skillet on the rack while the oven heats.
2
Whisk the eggs, milk, flour, granulated sugar, salt, and vanilla extract together in a mixing bowl until the batter is smooth and no dry streaks remain. Set aside to rest for 5 minutes while you prepare the apples.

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