Apple Oven Pancake

I love my job. I feel lucky, just about every day, to do what I do. I love teaching English, my kids, my co-workers, and my school. Yes, of course, it can be really, really challenging at times. But the myriad of good times and great days always make up for those few hard ones. This year, I am loving working with 3 new and amazing teachers on my English I team! They are so enthusiastic, bright, funny, and kind. It’s been so much fun collaborating with them on more than just English. One of these wonderful new colleagues and friends shared with me that she also has a cooking blog! We were so excited to find this out and immediately started to share recipes, and this delightful apple pancake was one of the great recipes I found on her site. I changed the recipe up at bit, and with a few other simple modifications, I made it gluten and dairy free!

You know, collaboration is such a key word in teaching. We throw it around so much, and it really makes us better teachers and colleagues. But, collaboration is just as important and meaningful in our everyday lives. It is what so many of us do: we collaborate on how to do life better. We ask for advice, and tips, and share our wins and defeats. We bounce ideas off of others on how to raise our children better, improve our marriages, and ourselves. There is nothing I love more than this: connecting with others and learning about ourselves in the process. No matter who you are or what you do for a living, this is imbedded into what it is to be human.

My connecting and collaboration brings you this incredible breakfast dish. It might not change your life or make you a better person, but the conversation you have, and the love you give, as you are cooking it and sharing it with your loved ones just might.

Apple Oven Pancake

Serves 2-4 (embarrassed to admit we ate the whole thing ourselves! We loved it.)

2 medium pink ladies, peeled and sliced, about ¼ inch thick

3 tablespoons vegan butter

¼ cup packed brown sugar

3 large organic eggs

½ cup coconut milk (Whole Foods brand)

½ cup gluten free flour mix (Trader Joe’s)

½ teaspoon cinnamon

½ teaspoon vanilla extract

½ teaspoon almond extract

¼ teaspoon kosher salt

1 tablespoon fresh lemon juice

1 tablespoon powdered sugar



Preheat your oven to 425. Then, in an 12 inch oven-proof frying pan over medium-low heat, add the butter, brown sugar, and cinnamon. Stir the mixture, and then add the apples. Cook the apples for about 3 minutes, or until they start to soften. Meanwhile, in a medium bowl, add the eggs, salt, milk, vanilla and almond flavoring, and flour. Wisk together until smooth, and then pour over the apples. Bake until puffed and golden, about 15-20 minutes.

Squeeze the fresh lemon juice over the top, and sprinkle on the powdered sugar. Serve immediately and I dare you not to eat the whole thing!


Inspiration from my friend’s blog: