My kids asked for pancakes this morning and I just wasn't in the mood to make more than one breakfast. This is a Paleo take on the traditional "Dutch Baby" oven pancake, which I really like as I'm completely worthless when it comes to flipping pancakes! (I always seem to flip too soon)
I wanted to incorporate some fruit into the mix and thought apples would go really well. I'm already thinking that I could squeeze my beloved pumpkin into this recipe by omitting the sauteed apples and just adding some pumpkin into the blender with the pancake ingredients.
SKILLET APPLE PANCAKE
1/2 cup unsweetened almond milk
1/2 cup almond meal
few drops of liquid vanilla stevia
1 tsp. vanilla
2 tbs. ground flaxseed
3 apples, peeled, cored and sliced
2 tbs. butter
3 tbs. palm sugar
Preheat oven to 500. Melt butter in a large oven-proof skillet. Add apples and palm sugar and cook over medium heat, stirring occasionally. Cook until apples are soft and starting to brown. Remove from heat.
Meanwhile combine eggs through flaxseed in a blender, mixing until thoroughly combined. Pour this mixture over the apples in the skillet.
Put skillet in oven and immediately reduce heat to 425. Bake for 15 minutes or until pancake is starting to brown and has puffed a bit. Cut into wedges and serve with desired toppings.