Ingredients
Equipment
Method
- Preheat the oven to 425°F (220°C). Place a 10- to 12-inch cast-iron or other oven-safe skillet in the oven to heat while you prepare the batter. This preheating step is crucial for achieving the dramatic puff.
- In a medium bowl, whisk together the eggs, milk, vanilla extract, salt, 1/2 teaspoon cinnamon, and 2 tablespoons of erythritol or monk fruit blend until well combined and slightly frothy.
- Add the white whole wheat flour to the egg mixture and whisk just until incorporated. The batter should be smooth with a few small lumps remaining—avoid overmixing to keep the pancake tender.
- Carefully remove the hot skillet from the oven using oven mitts and add the tablespoon of butter. Return the skillet to the oven for 1 to 2 minutes, or until the butter is fully melted, sizzling hot, and just beginning to brown (but not burnt).
- Remove the skillet from the oven and add the sliced Granny Smith apples in an even layer. Sprinkle with optional cinnamon and sweetener if desired. Place the skillet on the stovetop over medium heat and cook for 3 to 4 minutes, stirring once or twice, until the apples begin to soften slightly. If you prefer softer apples, add 1 tablespoon of water and cover briefly with a lid.
- Working quickly, pour the batter evenly over the apples in the hot skillet, making sure to cover all the apples. Immediately transfer the skillet back to the preheated oven.
- Bake for 15 to 20 minutes, or until the Dutch pancake is dramatically puffed around the edges, deeply golden brown, and set in the center. The edges should be crispy and the center should no longer jiggle when gently shaken.
- Remove from the oven and serve immediately while still puffed and hot. Cut into 4 wedges and top each serving with a dollop of plain Greek yogurt and a sprinkle of chopped walnuts or pecans, if desired. The pancake will naturally deflate as it cools, which is perfectly normal.
Nutrition
Notes
This diabetic-friendly Dutch pancake is designed to minimize blood sugar spikes while maximizing flavor and satisfaction. With approximately 24g of carbohydrates and 3g of fiber per serving, it provides a reasonable carb load for most diabetic meal plans. The combination of protein from eggs, fiber from whole wheat flour, and healthy fats from butter and optional nuts creates a balanced glycemic response. Granny Smith apples were specifically chosen for their lower sugar content compared to sweeter varieties. The erythritol or monk fruit sweeteners have zero glycemic impact and won't affect blood sugar levels. For those counting carbs, consider this as approximately 1.5 carb exchanges per serving. Always monitor your individual blood glucose response and adjust portion sizes according to your personal dietary needs and medication regimen.
