Upside Down Apple Pancake ~ Gluten free

Upside Down Apple Pancake ~ Gluten free
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 348.3
  • Total Fat: 15.1 g
  • Cholesterol: 169.2 mg
  • Sodium: 426.8 mg
  • Total Carbs: 44.0 g
  • Dietary Fiber: 6.6 g
  • Protein: 18.1 g

View full nutritional breakdown of Upside Down Apple Pancake ~ Gluten free calories by ingredient


For a special Sunday morning. Lots of protein, and SO good. For a special Sunday morning. Lots of protein, and SO good.
Number of Servings: 6


    Butter, salted, 1.5 Tbsp
    Apples, fresh with skin, 2 large (3-1/4" dia) (approx 2 per lb
    Cinnamon, ground, 1 Tbsp
    Maple Syrup, .25 cup
    Honey, 2 Tbsp
    **Flax Seed, 4 Tbsp
    Oat Bran, .25 cup
    Steel Cut Oats, dry, 0.5 cup
    Baking Soda, 1 tsp
    Salt, .25 tsp
    Nutmeg, ground, 1 tsp
    *Splenda, 12 tsp
    *Lucerne No Salt Added 1% Cottage Cheese, 1.5 cup
    Egg, fresh, whole, raw, 5 large
    Milk, 1%, .75 cup
    1 tsp vanillla
    Walnuts, .25 cup, chopped


The texture is rather custardy. If you prefer a drier pancake, reduce the milk.


Melt butter in pan. Core and slice apples in wedges. Sprinkle Cinnamon on butter. Artfully arrange apples around large non-stick skillet. Pour maple syrup and honey over the apples and let them bubble and caramelize in the pan while you get the batter ready.

Dry ingredients
grind in coffee grinder: flax, oats, oat bran. Stir in Baking soda, salt, cinnamon, nutmeg, splenda

Wet ingredients
Whir in blender until smooth:
cottage cheese, eggs, milk. Add vanilla. Stir. Add to dry ingredients and stir.

Pour batter over the apples and continue to cook stove top until you see a few bubbles rising to the top of the batter. Put pan in 350 degree oven and continue cooking until knife inserted in middle comes out clean.

Cut into 6 wedges and serve on a warmed plate