Winter Breakfast Recipe, by Nicole Kraft

November 27, 2016

appleovencake1Gluten Free Apple Oven Pancake

This is one of my family’s most favorite weekend winter breakfasts. I adapted this recipe from one that originally appeared in Sunset Magazine many years ago, and I think this version is not only healthier, but tastier as well. Serve with a side of breakfast sausage and a green smoothie for a complete, nutrient dense meal.


  • 3-4 Medium apples

  • 3 tablespoons coconut oil

  • 1/4 cup maple syrup (grade B)

  • 4 eggs

  • 1 teaspoon vanilla extract

  • 1/2 cup Pamela's Gluten Free Baking Mix (or other gluten free flour mix of choice)

  • 1/2 cup full-fat coconut milk

  • 1 sprinkle ground cinnamon


Preheat oven to 350 degrees F.

Core and thinly slice apples. Set aside. Whisk together eggs, vanilla, flour and coconut milk in a medium bowl. Melt coconut oil in a cast-iron skillet over medium heat. Add apples and maple syrup. Cook until bubbly. Turn off heat. Pour egg mixture over apples. Place skillet in oven and bake for 12-15 minutes until puffed and lightly browned.
Nicole Kraft is a certified Nutritional Therapy Practitioner and RESTART instructor with a mission to help families embrace a nutrient-dense, real food lifestyle. Additionally, Nicole guides clients living with autoimmune, digestive and other chronic conditions through an individually-designed nutritional protocol to support the body in finding balance again. For more information visit: or email Nicole at:

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