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.
3-4 Medium apples
3 tablespoons coconut oil
1/4 cup maple syrup (grade B)
1 teaspoon vanilla extract
1/2 cup Pamela's Gluten Free Baking Mix (or other gluten free flour mix of choice)
1/2 cup full-fat coconut milk
1 sprinkle ground cinnamon
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.
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