"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Apple-Studded Dutch Pancake

By Meg Yonson

I Quit Sugar - Apple-Studded Dutch Pancake recipe
  • 2 servings
  • Prep - 5 mins
    Cooking - 30 mins
  • Total - 35 mins
I Quit Sugar - Apple-Studded Dutch Pancake recipe

Pancakes are the ultimate indulgent weekend brunch dish. But they don't have to be completely laden in sugar! We've sweetened this giant Dutch pancake naturally with some apple wedges and a touch of fructose-free rice malt syrup. Enjoy!  

Servings: 2
Preparation: 5 mins
Cooking: 30 mins

Ingredients

  • 1 red apple, cored and sliced into wedges.
  • 1/4 teaspoon cinnamon.
  • 1 teaspoon rice malt syrup.

Dutch Pancake

  • 4 eggs.
  • 2/3 cups milk, full-fat.
  • 1/2 cup gluten-free plain flour.
  • 1/2 teaspoon vanilla bean powder.
  • 1/2 teaspoon cinnamon, ground.
  • 30 g butter.
  • lemon, to serve.
  • coconut flour, to dust (optional).

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4.

2. Add eggs into a large mixing bowl and beat with electric beaters or a whisk until light and fluffy. Add in milk and rice malt syrup and whisk until combined. Add in the the flour, vanilla, cinnamon and a pinch of sea salt. Whisk until you form a smooth batter.

3. Add half of the butter into an ovenproof skillet on medium heat. Add in apple slices, cinnamon and rice malt syrup. Cook until apples are coated and have softened slightly. Remove from the pan.

4. Heat the remaining butter into the same skillet on low heat. Do this until the butter melts. Pour in the pancake batter. Scatter the cooked apples on top and place into the oven to cook for 20 minutes or until pancake puffs up and edges are brown and crisp.

5. Once cooked, remove from the oven to dust with coconut flour, if you like.


Pancakes are the ultimate indulgent weekend brunch dish. But they don't have to be completely laden in sugar! We've sweetened this giant Dutch pancake naturally with some apple wedges and a touch of fructose-free rice malt syrup. Enjoy!

Ingredients

  • 1 red apple, cored and sliced into wedges.
  • 1/4 teaspoon cinnamon.
  • 1 teaspoon rice malt syrup.

Dutch Pancake

  • 4 eggs.
  • 2/3 cups milk, full-fat.
  • 1/2 cup gluten-free plain flour.
  • 1/2 teaspoon vanilla bean powder.
  • 1/2 teaspoon cinnamon, ground.
  • 30 g butter.
  • lemon, to serve.
  • coconut flour, to dust (optional).

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4.

2. Add eggs into a large mixing bowl and beat with electric beaters or a whisk until light and fluffy. Add in milk and rice malt syrup and whisk until combined. Add in the the flour, vanilla, cinnamon and a pinch of sea salt. Whisk until you form a smooth batter.

3. Add half of the butter into an ovenproof skillet on medium heat. Add in apple slices, cinnamon and rice malt syrup. Cook until apples are coated and have softened slightly. Remove from the pan.

4. Heat the remaining butter into the same skillet on low heat. Do this until the butter melts. Pour in the pancake batter. Scatter the cooked apples on top and place into the oven to cook for 20 minutes or until pancake puffs up and edges are brown and crisp.

5. Once cooked, remove from the oven to dust with coconut flour, if you like.