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Recipe for Baked Apple-Raisin Pancake (Vegan, Gluten-Free)

Updated on October 20, 2013
Bake until golden and puffy
Bake until golden and puffy
5 stars from 1 rating of Gluten-Free Vegan Baked Apple-Raisin Pancake

This delicious recipe for a baked apple-raisin pancake makes a hearty breakfast (or maybe, with some tweaking, a dessert or camp meal) for 4.

I was tempted to call it a "pie-cake" because it is just that, really-- a big luscious cake enveloping carmel-y apple slices and raisins. But I thought that people attracted to this recipe might expect the traditional flakey pie crust and be disappointed.

Persons on a gluten-free regimen with wheat sensitivities or coeliac disease will be delighted at the über comfort food mouth "feel" and taste, features that sometimes evade the usual GF recipe. It is vegan, as well, which means that you can feel healthily virtuous about the egg-free, dairy-free nature of the dish-- oh, and it's cholesterol-free, too, of course.

Cook Time

Prep time: 45 min
Cook time: 30 min
Ready in: 1 hour 15 min
Yields: Makes 4 Adult Pie Slices or 6 Servings


  • 2 medium Cooking Apples, thinly sliced
  • 1/3 C. Raisins
  • 2 T. packed Brown Sugar
  • 1/2 tsp. Ground Cinnamon
  • 4 T. Ground Flaxseed
  • 1/4 C. Water
  • 2/3 C. Vegan Milk (Soy, Almond, etc.)
  • 2/3 C. Gluten-Free All Purpose Flour Blend
  • 2 T. Coconut Oil (or Vegan Margarine), Melted
  • Peeled, Sliced Ripe Mango, Bananas, etc.
Arrange the apples and raisins in a circular pattern.
Arrange the apples and raisins in a circular pattern.
Bake until softened.
Bake until softened.
Delicious GF, Vegan Baked Apple-Raisin Pancake Topped With Ripe Mango and Banana Slices
Delicious GF, Vegan Baked Apple-Raisin Pancake Topped With Ripe Mango and Banana Slices
  1. Preheat the oven to 350°F/176°C. Spray a Pie Plate with vegan non-stick cooking spray OR cut parchment paper to size of pan and grease bottom and sides with coconut oil.
  2. For Flaxseed 'Egg': Grind up 4 T. Flaxseed in Coffee Bean Mill OR use 4 T. of pre-milled Flaxseed. Combine Ground Flaxseed with 1/4 C. Water. Mix until Flaxseed is fully absorbed. Set aside.
  3. Place Coconut Oil in a small dish over a larger dish of hot water and allow to melt.
  4. Core and thinly slice Apples. Combine the Apples, Brown Sugar and Raisins in a medium-size bowl and toss together. Lay out Apples in an overlapping Circular Pattern on a pie plate. Sprinkle with the Raisins. Bake about 15 minutes until the Apples begin to soften. Remove from oven and increase the Temperature of oven to 450°F/232°C
  5. Put GF Flour in a medium-size Bowl and stir to make a 'hole' in the center. Pulse together Flax 'Eggs,'Milk, and melted Coconut Oil in Food Processor until combined. Pour the wet ingredients into the hole in the flour. Stir until smooth.
  6. Pour Batter over Apples and Raisins and Bake for about 20 minutes or until golden and puffy.
  7. Slice into individual portions and transfer to plates. Sprinkle with Powdered Sugar or Heap with Sliced Mango and Bananas (or other fruits or berries or fresh conserves).


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    • techygran profile image

      Cynthia 2 years ago from Vancouver Island, Canada

      Dear Roberta, that drizzly topping sounds sensational... thank you so much for dropping by and commenting at this poor lonely -- but I'm hoping sufficiently "evergreen" and eventually not so lonely-- hub. ~Cynthia

    • RTalloni profile image

      RTalloni 2 years ago from the short journey

      Ooooh… :) Thanks for sharing this recipe with us. It will make an elegant dessert for some fall company I'm planning a meal for--maybe with a drizzly topping created from veggie cream cheese and a bit of apple cider…

    • techygran profile image

      Cynthia 3 years ago from Vancouver Island, Canada

      Farkle, I hope you enjoy this! Thank you for your comments!

    • Farkle profile image

      Farkle 3 years ago

      These sound delicious, will try them on our Sunday breakfast. thanks!

    • techygran profile image

      Cynthia 5 years ago from Vancouver Island, Canada

      Thank you Kelley-- it's great that there are more and more people sharing their Gluten-free/diary-free recipes on HP... I appreciate the ones you share too!

    • profile image

      kelleyward 5 years ago

      Yum! We try to eat gluten free and dairy free if possible. This looks fantastic. Voted up and shared! Kelley

    • techygran profile image

      Cynthia 5 years ago from Vancouver Island, Canada

      thanks for your kind words Vespa... it really is much better than it looks in the photos (something I am just learning about). To your health and good day!

    • vespawoolf profile image

      vespawoolf 5 years ago from Peru, South America

      This recipe is very interesting. Although I don't have gluten intolerance, I like the idea that it's healthful and easy. I love your description of the "uber comfort food mouth feel and taste". Makes me want to eat it now! Thank you for sharing.

    • techygran profile image

      Cynthia 5 years ago from Vancouver Island, Canada

      lifeandhealth, thank you for your astute observations around the small amount of sugar and fat used... the fruit really makes up for that loss, and the flour is pretty sweet on its own. Yes, what a good idea re using veggies-- zucchini? carrots and tomatoes like Russian Sabsi? I'll have to try that. Cheers! ~Cynthia

    • lifeandhealth profile image

      Clara Mae Watrous 5 years ago from Washington State

      I like the way your recipe has a small amount of sugar and fat. Very do-able, and I can see how the "pie crust" topping could be used on vegetables as well as other fruits. Great recipe!