This is an incredibly easy, super fast, delicious breakfast! From start to finish we were sitting down and eating within 30 minutes. It’s also very versatile. You could add berries to the top of the batter before cooking, or peaches to the bottom like I did with the apples, add different spices, serve it plain with butter and syrup, add chocolate chips, nuts, coconut, whatever your heart desires.
Apple Cinnamon Puff Pancake
*Gluten Free *Dairy Free
Makes 6 Servings & Can Easily Be Doubled & Baked in Two Pie Dishes
3/4 Cup of Dairy Free Milk (I used Malk Almond Milk)
3/4 Cup of Mama’s All Purpose Almond Flour Blend
1/4 teaspoon of Xanthan Gum
2 Tablespoons of Coconut Sugar
1 teaspoon of Pure Vanilla Extract
2 teaspoons of Ceylon Cinnamon
1 Medium Honey Crisp Apple
3 Tablespoons of Dairy Free Butter
Powder Sugar & Fresh Lemon Wedges to serve
Preheat the oven to 375 degrees (for convection) or 400 degrees (for standard). Place the 3 Tablespoons of butter in a 9 inch pie plate and melt in the oven until sizzling and bubbly. While the butter is melting, core and cut the apple into thin slices.
Remove the pie plate from the oven and arrange the apples in a circle in a single layer around the bottom of the pan. (Overlapping won’t hurt.) Sprinkle 1 Tablespoon of the coconut sugar over the apples and follow with 1 teaspoon of the cinnamon.
Return the pie plate to the oven and bake the apple mixture for 8-10 minutes. While the apple mixture is baking – In your blender, blend the milk, eggs, flour, xanthan gum, remaining cinnamon and coconut sugar, and vanilla until completely combined and smooth.
Remove the apples from the oven and pour the batter over the apples. Return to the oven and bake for 22 minutes.
Slice and serve with powdered sugar and fresh lemon wedges for squeezing.