Monday, July 1, 2013

Grain-Free Baked Apple Pancake

I wanted to make my kids a special breakfast yesterday, but didn't want to mess around with too many ingredients. I shared this recipe once before made with blueberries, and dubbed it a clafouti. It's a lot less sweet than the custardy dessert, however, and with apples it reminded me a lot more of a Dutch baby or baked pancake.

You don't need to add any sweetener to the egg mixture, and I found 1 tbs. of raw honey was plenty for the apples. You can certainly experiment with your choice or amount of natural sweetener. You can use Kerrygold butter, coconut oil or ghee interchangeably here.

For serving I cut two slivers and placed them on top of each other. I also reserved a few apples after they'd sautéed, and scattered them on top along with an extra sprinkle of cinnamon.

Grain-Free Baked Apple Pancake

2 large apples, peeled, cored & thinly sliced
1-2 tbs. coconut oil, ghee or butter
1 tsp. cinnamon
1 tbs. honey
6 eggs
1 cup coconut milk
2 tbs. melted coconut oil, butter or ghee
pinch of salt
1 tsp. vanilla
1.5 tsp. cinnamon

Preheat oven to 400.

Melt 1-2 tbs. of butter in an oven-proof skillet over medium-low heat. Add apple slices, cinnamon and honey. Cook until apple is soft and just beginning to turn golden.

Meanwhile, beat eggs in a large bowl with a whisk or electric mixer. Add in coconut milk, melted butter or oil, salt, vanilla and cinnamon.

Carefully pour egg mixture over cooked apples in skillet. Place in oven and bake for 40 minutes or until set.

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