Since going gluten free, one meal that we have missed was oven pancake. The past few months, the kids and I have been working on a grain free option, but every attempt has been disappointing at best. Today, we finally nailed it! I hope that we can take today's version and transform it into several different varieties over the coming weeks in attempt to break up our breakfast monotony of eggs, eggs and more eggs. Yes, oven pancake does rely heavily on eggs, but it is refreshing alternative to the usual egg fare.
- 1/4 cup coconut oil (could also use butter)
- 3-4 large Granny Smith apples, peeled and sliced
- 1 can coconut milk (could use whole milk)
- 6 large eggs
- 1 tsp vanilla
- 1 Tbsp coconut flour
- 1 cup almond flour
- 1/4 tsp salt
- 2 tsp cinnamon
Preheat oven to 375. Melt coconut oil in a large cast iron skillet*. Add apples and saute until softened. Stir in cinnamon. Remove from heat. While apples are cooking, add remaining ingredients to blender. Mix well. Pour over apples and bake for 25 minutes or until top is golden brown.
*This was the first time I have ever baked it in a cast iron skillet. It worked really well, however, if you don't have one, you can simply use a 9x13 pyrex pan. Melt the coconut oil in the oven and add apples. Bake apples for about 10 minutes or until softened. Stir in cinnamon and then add egg mixture. Bake time should be the same.
My apples were frozen, so it took a while for them to cook and the liquid to reduce:
After stirring in the cinnamon:
Egg mixture added and ready to go in the oven: