Gluten & Dairy Free Apple & Cinnamon German Pancake

I was at my husband's office in the waiting room and I happened to pick up the a Magazine. I usually skip right to the recipes. They always catch my eye. I saw this one and thought I could make that! German pancakes have a lot of egg in them anyways so there's no real need for an extra binder like xanthan gum (making this corn free too). I simply subbed out the flour with rice flour. 

This makes such a great different breakfast than the norm. It's not too sweet yet you feel like you're eating a cousin of apple pie. And doesn't that picture look pretty too? I'm so proud. You have to admit I'm getting better at photographing my food...
 

Apple Cinnamon German Pancake
(Gluten-Free, Dairy-Free, Nut-Free, Corn-Free)

Adapted by jalene from a recipe by Kathy Farrell-Kingsley

Ingredients: 

• 2 Tbsp butter or Earth Balance Butter Sub 
  
• 1 apple 
• 1 Tbsp sugar or organic evaporated cane sugar
• 1/4 tsp ground cinnamon
• 1 Tbsp 100% pure maple syrup
• 1/2 tsp ground cinnamon
• 3 eggs at room temperature
• 1/2 cup milk or milk alternative at room temperature
• 1/2 cup white rice flour (or you can grind your own from Calrose rice)
• 1/8 tsp sea salt
• 1 tsp gluten free vanilla extract
• (optional) 1/2 tsp almond extract

Directions: 

1. Preheat oven to 425 F. 
2. Peel and remove the core of the apple. Sliced into 16 wedges. 
3. In a small bowl, mix 1 Tbsp sugar, 1/4 tsp cinnamon, and apple slices until well coated.
4. Slice your butter substitute into a 9 inch class pie pan. Put the pan into the oven until the butter sub melts (about 2 minutes.) 
5. Remove pan from oven and swirl to coat pan. Add apples. Bake about 10 minutes or until the apples have softened slightly. 
6. Meanwhile, in a blender, prepare the pancake batter. Combine the eggs, milk sub, rice flour, salt, vanilla, 1 Tbsp maple syrup, and 1/2 tsp cinnamon into the blender.  Blend on medium speed until they're well mixed and frothy (about 1 minute). (PS-I usually don't have time to get everything at room temperature so I usually just throw everything in my Blendtec straight from the fridge and then use the "Soup" cycle on the blender to warm up the batter. I blend it for about 45 seconds to 1 minute and then stop the cycle. The closer you have everything to room temperature, the puffier your pancake will go.) 
7. Carefully remove the hot dish from the oven and pour the batter over the pancakes. Bakes until it's puffy and golden brown (about 25-30 minutes). Let it cool slightly on a wire rack or you can serve immediately. Just be careful! The pancake will fall slightly after being taken out of the oven. 

Store leftovers, covered, in the fridge.

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Tip from jalene:

Don't be afraid to change this up! The apples can easily be replaced by pears (which in my opinion require less sugar. I only used 1/2 tsp instead of 1 Tbsp.