Puffed Apple Pancake


  • 1 cup milk
  • 4 eggs
  • tablespoons pure maple syrup
  • 1 teaspoon vanilla
  • 2cup flour
  • tablespoons butter, melted
  • 3 apples (I used Cortland), peeled & thinly sliced
  • 2-3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon



  1. Preheat oven to 425 degrees Farenheit.
  2. Whisk the milk, eggs, maple syrup and vanilla, in a medium bowl.
  3. Add the flour to the mixture and whisk until smooth.
  4. Lightly grease sides of 9×13 glass dish with butter and pour melted butter in dish.
  5. Place the apple slices over the butter and bake in oven for 10 minutes.
  6. Pour the batter over the apples and and sprinkle the brown sugar and cinnamon on top.
  7. Bake for about 20 minutes or until puffy and lightly browned.
  8. Remove from oven and let cool slightly before serving. Serve with plain yogurt and extra maple syrup if desired.

recipe adapted from  

Strawberry Rhubarb Apple Crisp



For the Topping:

3/4 cup rolled oats

1/4 cup flour (GF, almond, whole wheat)

1/4 cup organic cane or brown sugar

1/2 teaspoon ground cinnamon

3 tablespoons butter

For the Fruit:

3 cups peeled and sliced Granny Smith apples

1.5 cups sliced strawberries

1.5 cups sliced rhubarb

1/2 cup organic cane or brown sugar

2 tablespoons freshly squeezed orange juice

1.5 tablespoons arrowroot powder (similar to cornstarch, but non-GMO)


  1.  Preheat oven to 375 F
  2. Combine all topping ingredients in a medium bowl until mixture resembles coarse crumbs.  Set aside.
  3. Combine all fruit ingredients in a large bowl.  Mix well.  
  4. Grease a baking dish with butter or coconut oil.
  5. Pour in fruit mixture and spread evenly.
  6. Sprinkle topping over fruit.
  7. Bake uncovered for 35-40 minutes or until fruit is tender and topping is golden brown.
  8. Serve warm and enjoy.
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