A delicious gluten-free pancake that is packed with sweetened apples and baked. The perfect breakfast for brunch or when you’ve got a crowd to serve.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 servings
Author Linda Warren


  • 4 Tablespoons butter
  • 2 apples, peeled, halved and thinly sliced
  • 4 large eggs
  • 1 cup almond milk or 1 cup whole milk
  • 3 Tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 Tablespoon sour cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/3 teaspoons xanthan gum (omit if your GF flour contains xanthan gum)
  • 2/3 cup coconut or almond flour (or King Arthur Gluten-free all-purpose flour)
  • Confectioner's sugar


  1. Preheat oven to 425 degrees.
  2. Place an 11x17-inch baking dish in oven with butter and heat until melted, about 5 minutes.
  3. Remove and add apple slices, tossing to coat with butter. Place back in oven and cook until butter starts to brown around edges, about 15 minutes.
  4. In a large bowl, whisk eggs until light and frothy.
  5. Add milk, white sugar, vanilla, sour cream, spices and xanthan gum (if using coconut or almond flours) and continue to whisk until well incorporated. Stir in flour until smooth.
  6. Pour over apples, sprinkle with brown sugar and place back in oven to bake for 25-30 minutes of until puffed and brown.
  7. Remove from oven, sprinkle with confectioner's sugar and serve immediately.