A fast, easy and delicious gluten-free, grain-free breakfast that is light and airy, but full of apple-and-cinnamon flavor.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • Put butter and apples in 11x13 glass baking dish. Bake until butter and apples begin to melt and brown (about 5 minutes). Remove from oven and set aside.

  • Place eggs in a blender and pulse until smooth; add coconut milk, applesauce, arrowroot powder, almond flour, vanilla, 2 tablespoons maple syrup, and sea salt. Blend until smooth, 45 to 60 seconds.

  • Carefully pour batter over browned butter-apple mixture in the casserole dish.

  • Bake until pancake is set in the middle and edges are lightly browned, about 20 minutes. Dust with cinnamon before serving, if desired.

Nutrition Facts

240 calories; protein 8.1g 16% DV; carbohydrates 16.7g 5% DV; fat 16.4g 25% DV; cholesterol 206.3mg 69% DV; sodium 184.2mg 7% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/28/2018
only had almond flour so just used that. Turned out well. Read More