Monday, December 1, 2008

Sauteed Apple Pumpkin Oven Pancake, Gluten Free

I got the original recipe from a New Hampshire newspaper, The Concord Monitor. It was adapted from A Harvest of Pumpkins and Squash, by Lou Seibert Pappas. This looked too good, I had to try and make it gluten free. Apples and pumpkin, the perfect fall foods.

The kid comments were amazing on this recipe, my daughter gave a double thumbs up (highest praise possible), and they even forgot to ask for syrup, at first. After the second helping they realized that they were eating pancakes, so they decided some maple syrup was needed.

This is a great recipe for brunch, or a weekend morning meal, or even a breakfast for supper night. At least these have a vegetable in there!!

Sauteed Apple Pumpkin Oven Pancake, Gluten Free

5 large eggs
1 can pumpkin
⅔ cup whole milk
1 teaspoon vanilla extract
1/3 cup sweet sorghum flour
1/3 cup brown rice flour
2-3 tablespoons golden flax meal (optional)
1/4 teaspoon salt
1½ teaspoons cinnamon, divided
pinch nutmeg (optional)
4 tablespoons packed light brown sugar, divided
3 tablespoons butter
4 large apples, peeled, cored and cut into 1/4 inch slices

Heat the oven to 425 degrees. In a bowl, combine the eggs, milk, & vanilla. Add the can of pumpkin, 1 teaspoon of the cinnamon, and a pinch of nutmeg if desired. Mix in the flours, salt, and 2 tablespoons of the brown sugar, set aside.

In a large oven proof skillet over medium-high heat, melt 3 tablespoons of the butter. Add the apples and sauté until just tender, about 5 to 7 minutes. Sprinkle with the remaining 2 tablespoons of brown sugar and ½ teaspoon of the cinnamon. Stir to coat the apples, then remove the skillet from the heat.

Pour the batter over the hot apples, then bake until puffed and golden brown, set in the middle, about 25 to 35 minutes. We served ours with maple syrup and a small pat of butter on top.


Some tips:

  • You could probably get away with using 4 eggs, if you don't want to use 5. The pancake will probably be a little flatter, but still taste great. I might reduce the pumpkin by 1/3 if you do.
  • If your pancake seems to be getting a bit too brown before the pancake is set, reduce oven to 375, cook a few minutes longer.
  • I love adding a bit of flax seed to my cooking, especially baking. If you haven't tried it yet, you must. The golden flax meal is light, no one really knows its in there, and it adds some nice nutrition.


Carrie said...

WAY YUMMY!!!!! Wow! That looks delicious!! I love apples with sweet potatoes, so I bet I would just LOVE this!!

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