Ingredients

• 1 cup Gluten Free 1-to-1 Baking Flour (148 g)
• 2 Tbsp Sugar (27 g)
• 2 tsp Baking Powder
• 2 tsp Cinnamon
• ½ tsp Salt
• ¾ cup Milk or Dairy Free Milk (180 mL)
• ½ cup Unsweetened Applesauce (123 g)
• 3 Tbsp Butter or Dairy Free Alternative, melted and divided (43 g)
• 3 Eggs, or Egg Substitute to equal 3 eggs
• 1 Tbsp Apple Cider Vinegar (15 mL)
• 1 small Apple, sliced or diced

Instructions

1. Preheat the oven to 425°F. Place a 9-inch cast iron skillet in the oven to heat up while the oven preheats.
2. In a large mixing bowl, combine flour, sugar, baking powder, cinnamon and salt. Whisk until well blended.
3. Next add the milk, applesauce, 2 tablespoons melted butter, eggs and apple cider vinegar to the flour mixture. Whisk until combined.
4. Put the remaining 1 tablespoon of butter in the heated cast iron skillet. Swirl the butter to cover the bottom of the pan. Pour the pancake batter into the heated pan.
5. If arranging the apple slices on top, bake the pancake for 5 minutes, then remove it from the oven and arrange the apples on top. If you want diced apples throughout the pancake, fold the apples pieces into the batter, and then bake the full amount.
6. Place the pan in the oven and bake for 20–25 minutes, or until the pancake is golden brown and cooked through. Serve warm with powdered sugar, butter and syrup.