Skip The Stovetop Pancakes and Head Over To The Oven With This Baked Apple Dutch Baby

Written by Published on in Breakfast, Brunch, Dutch Baby, Pancakes
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This is a simple method to enjoy slicing into one large baked pancake instead of frying up a whole bunch of smaller ones.

I like having and using this special option too, especially if and when I’m pressed for time or have way to many mouths to feed and don’t want to be caught slaving in the kitchen for hours.

In this recipe, which is low carb, diabetic and keto friendly, instead of white flour, oat flour is used as the substitute. The texture of the oat flour like nut flours (almond and coconut) is very fine. Therefore, this Dutch baby did not get the traditional puffy rise nor immediate deflation after baking as with denser white flour. Another adjustment, was the use of unsweetened almond milk rather than whole milk.

So keep this in your recipe arsenal for those large family gatherings or just when you feel like enjoying something other than the usual fried pancakes, as there’s so many ways to also enjoy baking up the “dutch baby.” This one is my delicious Apple Dutch Baby recipe.

Baked Apple Dutch Baby
Topped spiced apples and maple syrup.
Low carb, sugar free, keto-friendly.

RECIPE

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Low Carb Baked Apple Dutch Baby

Lightly sweetened, low carb and sugar free Apple Dutch Baby baked with and top with more spiced apples.

Course Breakfast, Brunch
Keyword baked apple dutch baby, baked pancakes, dutch baby dutch baby recipes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8

Ingredients

  • 3/4 cup Oat Flour
  • 3/4 cup Almond Milk unsweetened
  • 2 Eggs large
  • 1/4 tsp Vanilla Extract
  • 2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Salt
  • 3 tbsp Butter
  • Lemon juice from half
  • Confectioners Sugar
  • Zero Sugar Maple Syrup optional

Instructions

  1. Chop and dice apples. In a small pan, melt one tablespoon of butter. Then add apples, spices, salt, and lemon juice.

  2. Cook apples on stovetop on medium heat for 5 minutes or until tender. Set aside.

  3. Preheat oven to 400 degrees. In a medium bowl, lightly beat flour, milk, eggs, cinnamon, nutmeg, and salt until just combined. Batter will be slightly lumpy. Do not over mix, to avoid a dense pancake. Gently stir in half of the cooked apples into the batter.

  4. Melt butter in a 10-inch oven ready skillet over medium heat. Add flour mixture and transfer to oven. Bake until pancake is golden brown, 25 to 30 minutes.

  5. Sprinkle with powdered sugar and top with remaining spiced apples.

Recipe Notes

Whenever possible use organic ingredients.

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