Gluten Free Apple-Raspberry Puffed Pancake

My daughter Emma absolutely adores Apple-Raspberry puffed pancake, and begs my husband and I to make it on a regular basis.  This recipe was the very first recipe I posted on my Gluten Free in Orlando Facebook page, long before I started my blog.  

When I have guests over, this is one of my go to recipes.  

I've experimented with various gluten free all-purpose flours, but this pancake puffs up best with Cup4Cup.

Gluten Free Apple-Raspberry Puffed Pancake

Ingredients

6 large eggs

1 1/2 C lowfat milk

1 tsp pure vanilla extract

1 C (140 grams) gluten free all-purpose flour (we use Cup 4 Cup multipurpose flour)

1/4 C (50 grams) granulated sugar or 1/4 C of coconut palm sugar 

1/2 tsp kosher salt

1/2 tsp cinnamon

Pinch of nutmeg

8 T unsalted butter 

4 large apples (we use Gala) 

1 T  light brown sugar or coconut palm sugar 

1 1/2 C frozen raspberries

Optional - powdered sugar for garnish

Directions

Preheat oven to 425 degrees.

Peel the apples, cut them into quarters, remove the seeds, then cut them into thin slices.  

Blend the eggs, milk, and vanilla in the jar of a blender, then add the flour, sugar, salt, cinnamon, and nutmeg.  Blend until well combined.  

Melt the butter in a 12 inch non-stick frying pan on medium heat on the stove, then add the apples and cook until they begin to soften. Remove the pan from the heat and sprinkle the frozen raspberries over the top of the apples.

Pour the batter over the fruit and sprinkle with brown sugar.  Place the frying pan in the oven and bake for about 24 minutes, until nicely browned.  

Optional - garnish with powdered sugar

Serves 6 to 8

Recipe Notes

This recipe can easily be cut in half and cooked in a 10 inch frying pan for about 18 minutes.

Another option is to make this recipe with frozen blueberries instead of raspberries.

Inspired by a recipe for Apple Puffed Pancake on The Martha Stewart Show.