Healthy Baked Pancakes

Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Breakfast, Dessert

Servings:

I love pancakes but I don't like standing over a stove and flipping them. So for the lazy cooks amongst us, this Healthy Baked Pancakes not only tastes amazing, but it is much quicker and easier to make.

Ingredients

2 Granny Smith apple/s -peeled, cored and sliced very thinly
4 tbsp butter, ghee or coconut oil -depending upon the size of your pan, you need a good covering of fat.
3 egg/s
270 ml canned coconut milk (you could also use full-fat milk)
3 tbsp coconut sugar or rapadura
1 tsp apple cider vinegar (or lemon juice)
1 tsp vanilla -powder, extract or essence
1 tsp ground cinnamon (plus extra over the apple base)
½ tsp sea salt
¼ tsp bicarbonate of soda
120 g almond meal (1 cup)
60 g buckwheat flour (½ cup)

* you can just use straight almond meal but I prefer mixed with buckwheat

Serve

250 g natural, Greek or coconut yoghurt (1 cup approx.)
maple syrup (to serve)

Instructions

Preheat your oven to 180℃/350℉ (fan-forced).
In an oven-proof pan (I used cast iron approx. 30cm) or non-stick baking dish, melt the butter, ghee or coconut oil so that it coats the base of the pan or dish well.
Arrange the apples to cover the base of the pan in a single layer. Sprinkle a little cinnamon over the apples and 1 tablespoon of the coconut sugar.
In a blender or food processor, combine the eggs, milk, remaining sugar, vinegar, vanilla, cinnamon, sea salt, bicarbonate of soda and mix until well combined.
Add the flour and mix until well combined and all of the flour is incorporated.
Pour over the apple and bake in your preheated oven for 20 minutes or until the pancake is set in the middle.
Turn out onto a plate, slice into pieces and enjoy with your favourite topping.

Thermomix Method

Start by grinding your almonds/buckwheat if you need to. I ground in total 60g of buckwheat and 120g of almond meal for 12 seconds, speed 8. Set aside.
In an oven-proof pan or non-stick (I used cast iron) baking dish, melt the butter so that it coats the base of the pan or dish well.
Arrange the apples to cover the base of the pan in a single layer. Sprinkle a little cinnamon over the apples and 1 tablespoon of the coconut sugar.
In your TMX bowl, combine the eggs, milk, remaining sugar, vinegar, vanilla, cinnamon, sea salt, bicarbonate of soda and mix 30 seconds, speed 4.
Add the flour and mix 10 seconds, speed 4.
Pour over the apple and bake in your preheated oven for 20 minutes or until the pancake is set in the middle.
Turn out onto a plate, slice into pieces and enjoy with your favourite topping.

Serve

With full-fat natural or coconut yoghurt, cream or sour cream and your favourite syrup.

Store

Store in an airtight container in the fridge.

Notes

Fructose-friendly

Replace the coconut sugar or rapadura with rice malt syrup and chose a low-fructose fruit (like blueberries).

Dairy-free

Choose either ghee or coconut-oil to coat your pan and coconut milk for the batter.

Nut-free (spelt flour version)

You can directly replace the grain-free flour for spelt flour or whole-wheat flour if you'd prefer.

Coconut-free

Replace the coconut sugar with rapadura and the coconut milk with the milk of your choice.

Another fruit?

Entirely possible - replace the apple with sliced Beurre Bosc Pears and add a sprinkle of ginger powder over the fruit. Berries, banana, rhubarb, stone fruit or even pineapple is delicious.

Boost the protein

Add in 2 scoops of whey or collagen protein powder into the batter. I love using this collagen protein - it’s flavourless, so it works beautifully across all kinds of recipes without altering the taste.