Blender Batter Skillet Oatmeal Apple Pancake

Prep Time5

Cook Time20

Total Time22

Course: Breakfast

Cuisine: American

Keyword: apple cinnamon pancake recipe, apple dutch baby recipes, apple pancake recipe, apple pancake recipes, apple recipes, breakfast recipes, dutch baby recipes, fast breakfast recipe, gluten free dutch baby, gluten-free pancake recipe, healthy dutch baby, healthy pancake recipes

Servings:

Author: Renee Kohley - Raising Generation Nourished

Ingredients

2/3 cup full fat coconut milk
4 eggs
¾ cup oats Not quick oats. I use sprouted oats from Costco
2 tbsp maple syrup
1 tsp blackstrap molasses
1 tsp vanilla extract
½ tsp aluminum free baking powder
¼ tsp sea salt
4 tbsp butter
2 small apples sliced thin or diced depending on the look you want
1 tsp cinnamon
1/4 tsp nutmeg

Instructions

Place a 10-inch oven safe skillet into the oven and pre-heat to 450 degrees while you make the pancake batter and slice the apples.
Put the coconut milk, eggs, oats, syrup, molasses, vanilla, baking powder, and sea salt, and blend on high speed for 1 minute. Set this aside.
Once the oven has pre-heated to 450 degrees, take the skillet out of the hot oven using an oven mitt, and add 4 tablespoons of butter to the pan to melt. Coat the skillet in the melted butter, and add the apples, cinnamon, and nutmeg. Stir to combine and return to the oven for 5-7 minutes, until the apples soften.
After the apples cook in the hot skillet for 5-7 minutes, use an oven mitt to remove the skillet from the oven, and give the apples a stir. Pour the prepared blender pancake batter into the hot pan, and return the skillet to the oven to bake for another 14 minutes, until the edges are golden and the middle is set.
Let the skillet pancake rest for 5 minutes before slicing and serving.

Notes

This skillet feeds my family of 5 with breakfast sides for one meal. If you need more, you can double the recipe into a larger oven-safe skillet and just about double the oven time. Or you can use 2 ten-inch cast iron skillets, double the batter in your blender, and then divide it between the 2 skillets, baking for the same 14-minute time.
Milk/raw milk will swap for the coconut milk just fine if you tolerate the dairy.
If you cannot have butter, pasture-raised lard or avocado oil would work well.
Swap the apples for pears if you have those around too!