Apple German Pancakes

For the past several weeks Bountiful Baskets has been giving us 4-5 Granny Smith apples in our basket. I do love Granny Smiths- they're one of my favorites to just snack on. (I love slightly sour fruit!) The problem that I've run into though is that last month I bought an entire case of Honeycrisp apples and we've still been working on those. I feel like it's my duty to eat the older apples before the newer ones... So now we have an entire shelf in my refrigerator full of Granny Smith. I was browsing my friend's blog earlier today and
voilà Problem solved! Thanks Becca :)
It drives my dear hubby nuts, but I always mess with recipes. I can't help myself- so this is a modified version of the original from Cooking Light. I made two different versions: Healthy ... and not so much. To be completely honest- yes- the non-vegan version tasted better BUT the Vegan pancakes were still polished off by my very picky girls. So while I probably won't make the Vegan version on a regular basis, it's definitely going in my food storage recipe folder.

Vegan Apple German Pancake
Batter:
1 1/3 cup whole wheat flour
1/2 tsp baking powder
1 T sugar
1/4 tsp salt
1/8 tsp nutmeg
4 tsp unflavored gelatin
3/4 cup cold water
1/4 cup plus 2 Tbsp hot water
1 cup rice or almond milk
1 tsp almond extract (or vanilla if you prefer)
3 Tbsp olive oil
Apple Mixture:
1 cup sugar, divided
1 1/2 tsp cinnamon
1/2 tsp nutmeg
*2 cup peeled and thinly sliced granny smith apple (about 2 apples)
Remaining Ingredient:
powdered sugar to taste

1.  Preheat oven to 425. Coat bottom and sides of two 10" pie plates with cooking spray. Combine 1/2 cup sugar, cinnamon, and 1/2 tsp nutmeg; sprinkle evenly over bottom and sides of each pan. Arrange apple in an even spokelike layer in pans. Sprinkle with remaining sugar (1/4 cup sugar per pie dish). Cook apples for 8 minutes in pre-heated oven.
2.  While apples are cooking, prepare batter. Combine flour, baking powder, 1 T sugar, salt, and 1/8 tsp nutmeg in a medium bowl. In a seperate small bowl or (2 c.) liquid measuring cup dissolve gelatin into 3/4 cup cold water. When dissolved, stir in hot water and mix well. Add gelatin mixture, milk, oil, and extract to flour mixture and whisk until smooth. Slowly pour batter over the partially baked apples. Return to oven.
3.  Bake at 425 for 15 minutes, then reduce oven temperature to 375 (do not remove pancake from oven) and bake an additional 13 minutes or until center is set. Sift powdered sugar over the top, serve immediately. Makes 4-6 servings.
**If using food storage to make this recipe, use re-hydrated dried apple slices in place of the Granny Smith.

Yummier Apple German Pancake

Batter:
1 1/3 cup whole wheat flour
1/2 tsp baking powder
2 T sugar
1/4 tsp salt
1/8 tsp nutmeg
4 eggs, beaten
1 1/3 cup milk
1 tsp almond extract (or vanilla if you prefer)
3 Tbsp melted butter
Apple Mixture:
1 cup sugar, divided
1 1/2 tsp cinnamon
1/2 tsp nutmeg
2 cup peeled and thinly sliced granny smith apple (about 2 apples)
Remaining Ingredient:
powdered sugar to taste

1. Preheat oven to 425. Coat bottom and sides of two 10" pie plates with cooking spray. Combine 1/2 cup sugar, cinnamon, and 1/2 tsp nutmeg; sprinkle evenly over bottom and sides of each pan. Arrange apple in an even spokelike layer in pans. Sprinkle with remaining sugar (1/4 cup sugar per pie dish). Cook apples for 8 minutes in pre-heated oven.

2. While apples are cooking, prepare batter. Combine flour, baking powder, 2 T sugar, salt, and 1/8 tsp nutmeg in a medium bowl. Whisk eggs into flour mixture- it will be lumpy and thick. Add milk, butter and extract to flour mixture and whisk vigorously until smooth. Slowly pour batter over the partially baked apples. Return to oven.

3. Bake at 425 for 15 minutes, then reduce oven temperature to 375 (do not remove pancake from oven) and bake an additional 13 minutes or until center is set. Sift powdered sugar over the top, serve immediately.