Every Christmas morning, my family gets together and makes Dutch Apple Babies, which are baked apple cinnamon pancakes with a wonderful egg-rich texture. I am not sure where this recipe is originally from (and I certainly have no idea where the name came from!), but ever since I was a child, it is a tradition we look forward to each year. The only problem with eating this sugar-rich dessert for breakfast is that, after we’re finished, all we want to do is sleep for the rest of the day! To avoid the perennial sugar coma, I decided to modify the recipe by cutting out refined sugars and making it gluten-free (you can, of course, substitute regular flour if you are not concerned about gluten).
I especially love the use of cinnamon in this recipe, as it has always been my magic spice. It has a regulatory effect on blood sugar (making it especially beneficial for people with Type 2 diabetes) and can lower LDL cholesterol. It is anti-microbial, which makes it a natural preservative, and has an anti-clotting effect on the blood. It is also been found to assist in cognitive function and memory and is a great source of manganese, fiber, iron and calcium. I hope you enjoy this special family treat!
1 large Granny Smith apple (peeled, cored and sliced thinly)
1/2 cup gluten-free baking flour
1/2 cup milk (I used goat's milk, but you can always use cow's milk if you’re not feeling too adventurous!)
Preheat the oven to 425F. Using a 10-inch pan with an ovenproof handle, melt butter over medium-high heat. Stir in cinnamon and maple syrup and add sliced apples. Cook until the apples are translucent, about 5 minutes. Set aside.
In a blender, blend the eggs and flour until smooth. Blend in the milk and pour the batter over the apples in the pan. Bake, uncovered, for about 15 minutes. Let it rest for 5 minutes then cut into wedges and enjoy!
Tasty Eats at Home is having a Xagave give-away for a free bottle of agave and a cookbook featuring agave recipes. Stop by her wonderful blog and enter today!