Grain-free Apple Pancake Cobbler

We had the laziest day yesterday.

I didn’t get out of my pajamas all day.

We played rock, paper, scissors on who got to brave the outdoors and head to Superstore for an essential toilet paper run.

I had two naps.

I meditated for 30 minutes instead of the usual 15 just because I could.

We watched a total of five movies.

My active recovery consisted of lugging the laundry down the stairs and then deciding I was too relaxed to commit to five loads. The basket is still sitting in the middle of the foyer this morning.

I had breakfast three times (read: I ate pancakes. For every meal).

My second breakfast; around 2pm, were these ridiculously simple pancake cobblers.

I’m just proud of myself for actually taking a couple of pictures of them before Kevin and I enjoyed them all cuddled up on the couch watching The Family Man.

Grain-free Apple Pancake Cobbler
Recipe type: Gluten free, Dairy free, Sugar-free, Yeast free, Corn free, Grain free
Prep time: 
Cook time: 
Total time: 
Serves: 2
Single serving apple cobblers with a grain-free pancake topping. Inspired by my Peach Pancake Cobbler
Pancake topping
  • 3 eggs
  • ½ cup unsweetened almond milk
  • 3 tablespoon coconut flour
  • 2 tablespoon extra virgin coconut oil, melted
  • 20 drops liquid stevia
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon baking powder
  • pinch ground nutmeg
Apple filling
  • 2 apples, cored and sliced – do not remove the skin!
  • 1 tablespoon unpasteurized honey or maple syrup
  • 2 teaspoon lemon juice
  • ¾ teaspoon ground cinnamon
  • pinch ground nutmeg
  1. Directions
  2. Preheat oven to 425F and oil two oven safe ramekins with a dab of coconut oil. I used mini ceramic loaf pans.
  3. Place eggs, almond milk, coconut flour, oil, stevia, vanilla, baking powder and nutmeg in the bowl of your food processor or blender – I used my magic bullet. Blend until smooth and set aside to thicken up.
  4. Place all filling ingredients in a medium sized bowl. Stir to coat and divide evenly between the prepared ramekins or loaf pans.
  5. Place in the oven for 10 minutes.
  6. Remove from the oven and top with the pancake mixture. Return back to the oven and bake for 20 minutes at 425F then reduce heat to 375 and cook for an additional 15 minutes, or until toothpick inserted comes out clean.
  7. Allow to cool for 15 minutes before digging in!

View Nutritional Information (once on page scroll down)

Lazy or not, I was ridiculously excited to finish taking pictures so I could enjoy these. Just look at that chunk of topping, all surrounded in caramelized apples.


I had originally planned on making four cakes, but stopped at two when I got too lazy to dice the additional apples.

Regretting that decision now while I sit here slurping on my green smoothie. It’s good; don’t get me wrong, but I could totally go for a cobbler right now.

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  1. this looks amazing! i’m gf and vegan and wonder if this recipe requires eggs to work well. I understand that the pancake part will probably be super lame without eggs: less fluffy and decadent, unless you have any suggestions? [ps: i’ve been obsessing over your site for a few months now and the expansion and creativity has boomed in such a short time! Congratulations! love love love!]

    • Hi Valerie – thank you for your kind comments about my blog! It means so much to me that you feel that way.

      Regarding veganising this recipe… it has coconut flour so it wont do well if there aren’t eggs in it. What I’d do is find a vegan muffin or bread recipe – something like my peach bread would work well, here’s the link:, and use it as the topping instead of the one listed in this cobbler recipe. I think you’ll have far more success going that route that trying to make the current recipe vegan. Good luck!

      • Thank you Leanne! I love coconut flour but it definitely needs eggs, (or lots of some kind of liquid).

        • No worries. I still haven’t been too successful in making a good egg-free coconut flour treat. They always, always turn out mushy!

          • i use it with garbanzo bean flour and flax meal sometimes for very dense “pancakes.” However my friend made incredible crepe like things with just rice milk and garbanzo bean flour – totally off topic but hey! :)

          • Nothing food or health related is off topic here! Those crepes sound lovely!

  2. Hi Leanne – thanks so much for the recipe! I just took a look at the nutrition facts and the cholesterol level is really high! What ingredient is the main factor for this?

    • Hi Lois, it’s probably the eggs contributing to the cholesterol. If you or someone in your family is watching their cholesterol, you can try to replace 1 or 2 eggs with egg whites. I believe 1 egg is equal to about 3 tbsp egg white, but best to check the carton of whites before making the substitution. Hope that helps!

  3. What can I sub the 20 drops of Stevia for? Honey? Maple syrup? And if so, how much? Thanks!

    • Hi Tracy – I haven’t tried to replace the stevia so I’m not 100% sure, but honey should work. I’d go with 2 tbsp and remove 2 tbsp of the milk. Enjoy!

  4. Leanne, I made this last night for a special Valentine dinner for my family and they LOVED it! This morning it was enjoyed cold from the frig! (I wish I could taste it but for now I must avoid egg whites….ummm….maybe I could make it with egg yolks?) A big thank you for sharing your recipe!

  5. Leanne: I finally clued in that you are Canadian.
    Where are you from?
    I grew up in Ontario, but live in New Brunswick.


    • I was born and raised just outside of Calgary, Alberta. Love it here! I’ve never been to the Maritimes, but it’s always been on my list of places to visit. I’ve heard it’s SO gorgeous out there! Hope you’re having a great weekend, Charlie.

  6. I stayed in my PJ’s all day too yesterday, but only because I had a migraine. But I did get to watch Chopped all day!
    I wish I could have munched on some of your yummy apple pancake cobbler while in my pain!

    • Oh no, I hope you’re feeling better today, Leslie :)