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

• 3-4 Medium apples

• 3 tablespoons coconut oil

• 1/4 cup maple syrup (grade B)

• 4 eggs

• 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

  
  

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.com or email Nicole at: nicole@wholefamilykitchen.com.

Originally published November 27, 2016