Gluten-Free Dutch Apple Pancake

Ingredients

• For the batter:
• 1/3 cup gluten-free oat flour
• 1/3 cup gluten-free brown rice flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 4 large eggs
• 4 tablespoons milk
• 2 tablespoons butter, melted and cooled
• 2 teaspoons vanilla extract
• For the apples:
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 tablespoons butter
• 1 large granny smith apple, peeled, cored, and sliced

Directions

1. Set the oven to 425 degrees F. In a medium bowl, combine the oat flour, brown rice flour, baking powder, salt, and ground cinnamon with a whisk. In a small bowl, whisk the eggs with the milk, cooled melted butter, and vanilla, then add that wet mixture to the flour mixture. Whisk until the batter is smooth; it should look loose and pourable. Let it sit for 10 minutes.
2. In a small bowl, stir the granulated sugar with the cinnamon and nutmeg, then keep it nearby. Warm the butter in a 10-inch oven-safe skillet over medium heat until melted. Scatter the spiced sugar over the butter, mix it in with a wooden spoon, and cook until the sugar starts to dissolve into the butter. Lower the heat to medium-low, then gently arrange the apple slices in a circle in the skillet. Keep cooking until the buttery sugar bubbles around the apples, about 3 minutes, then turn off the burner.
3. Pour the batter into the skillet slowly and evenly. If a few apple slices drift around or float up, let them be. Move the skillet to the hot oven and bake until the pancake rises and turns golden, about fifteen minutes.
4. Take the skillet out of the oven. Cut the pancake into wedges and serve it warm.