Apple Oven Pancake | cooking ala mel

I have pages upon pages of recipes bookmarked that I want to try someday. One that’s probably been bookmarked for the longest that I have yet to try is this apple oven pancake from A Chow Life. The reason it’s been so long is probably because I’m not sure how Alex would like it. But then I was off from work, and I was having breakfast by myself…so I decided I’d finally make this. And it was delicious. I’m glad I finally got around to it.

To pack in some more protein and fiber, I used some coconut flour as well as white whole wheat in this recipe. I love the flavor of coconut flour, and it really enhanced this apple pancake! The only issue I had with this was that the batter was not very sweet, and because I used a pyrex baking dish, it ended up a bit thicker, so the apple sweetness wasn’t quite enough. I drizzle it with some maple syrup though to help that out!

Paired with a bit of light whipped cream, you’ve got yourself a perfect breakfast.

Apple Oven Pancake

serves 4

4 cups diced apples
1/2 cup water
2 packets truvia
4 large eggs, lightly beaten
lemon juice
1/2 t cinnamon
1 cup milk
1/2 cup white whole wheat flour
1/3 cup coconut flour
1 t vanilla
1/8 t salt

In a large skillet, heat the water, apples, truvia, cinnamon and lemon juice over medium high heat, until apples are soft and the liquid has evaporated. Grease a 12 inch round baking dish or 9×13 inch dish. In a medium bowl, whisk together the eggs, milk, flours, vanilla and salt. Spoon the apple mixture evenly into the baking dish and pour the batter over top of the apples. Bake for 20-15 minutes at 425ºF, until puffed and golden. Drizzle with maple syrup to serve or sprinkle with powdered sugar.

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