Winter Breakfast Recipe, by Nicole Kraft
Gluten Free Apple Oven Pancake
This is one of my family’s most favorite weekend winter breakfasts. I adapted this recipe from one that originally appeared in Sunset Magazine many years ago, and I think this version is not only healthier, but tastier as well. Serve with a side of breakfast sausage and a green smoothie for a complete, nutrient dense meal.
Ingredients
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3-4 Medium apples
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3 tablespoons coconut oil
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1/4 cup maple syrup (grade B)
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4 eggs
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1 teaspoon vanilla extract
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1/2 cup Pamela's Gluten Free Baking Mix (or other gluten free flour mix of choice)
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1/2 cup full-fat coconut milk
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1 sprinkle ground cinnamon
Directions
Preheat oven to 350 degrees F.
Core and thinly slice apples. Set aside. Whisk together eggs, vanilla, flour and coconut milk in a medium bowl. Melt coconut oil in a cast-iron skillet over medium heat. Add apples and maple syrup. Cook until bubbly. Turn off heat. Pour egg mixture over apples. Place skillet in oven and bake for 12-15 minutes until puffed and lightly browned.
Nicole Kraft is a certified Nutritional Therapy Practitioner and RESTART instructor with a mission to help families embrace a nutrient-dense, real food lifestyle. Additionally, Nicole guides clients living with autoimmune, digestive and other chronic conditions through an individually-designed nutritional protocol to support the body in finding balance again. For more information visit: www.wholefamilykitchen.
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