Breakfast Baked Apple Pancakes

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Recipe thanks to wellnourished.com.au.

Sick of standing over the stove flipping your pancakes? Try this amazing baked pancake batter recipe to create fluffy, delicious pancakes without the hassle!

This recipe serves 4-6

Breakfast Baked Apple Pancakes

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

Serve

Instructions

  • Preheat your oven to 180℃.
  • In an oven-proof pan (I used cast iron approx. 30cm) or non-stick 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 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.
  • 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 natural or coconut yoghurt, cream or sour cream and your favourite syrup.

Notes

Variations

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.
Spelt and nut-free
You can directly replace the grain-free flour for spelt flour or whole-wheat flour if you'd prefer.
Another fruit?
Entirely possible - replace the apple with sliced Beurre Bosc Pears and add a sprinkle of ginger powder over the fruit. Berries, banana or even pineapple is delicious.
Tried this recipe?Let us know how it was!
Course Appetizer, Breakfast, Dessert, School Lunches, Snack
Cuisine American
Keyword Almond meal, apples, cinnamon, coconut milk, Granny Smith apples, maple syrup, Mini pancakes
Allergy FODMAP Friendly, Gluten Free, Legume Free, Nightshade Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free, Wheat Free
Value Halal, Kosher, Vegetarian

To serve…

Use a scoop of your favourite organic natural yoghurt, coconut yoghurt or cultured sour cream and your favourite syrup (or a berry coulis).

Georgia’s website, Well Nourished, is full of delicious, wholefood recipes, blog articles around health and wellness so much more.

Share your gorgeous creations with us on Instagram! #myTWC

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About the Author: Georgia Harding

Georgia Harding is a Naturopath (20+ yrs exp.) author, mother and passionate health educator. On her website (Well Nourished) she shares fad-free health advice and intolerance/allergy friendly recipes to inspire people to live happy, healthy lives and create delicious food memories. Georgia is committed to supporting the health of this generation and especially loves to help parents feed their children ‘well’. She endeavours to simplify nutrition and make cooking nourishing meals achievable for everyone.

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