Cinnamon Apple Pancake
Makes 1 large pancake (about 4 servings)
For the apples:
2 medium Granny Smith apples
3 tablespoons unrefined coconut oil
1/3 cup 100% pure grade B maple syrup
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
For the pancake:
3 large eggs
2/3 cup unsweetened coconut milk
2/3 cup sweet rice flour (mochiko)
2 tablespoons coconut sugar
1/2 teaspoon baking powder
1/4 teaspoon fine grain sea salt
1/2 teaspoon vanilla extract
1. Make the sautéed apples: Peel and core the apples. Quarter the apples, then cut each quarter into 4 slices.
2. Melt 3 tablespoon unrefined coconut oil over high heat in a 10-inch cast iron skillet. When the oil starts to shimmer, add the maple syrup and cinnamon and stir with a wooden spoon to combine. Then add the sliced apples, and gently stir them into the coconut oil mixture to coat. Reduce the heat to medium-high and saute the apples for 10 minutes, stirring every 2 minutes.
3. Turn off the heat, and let the apples cool for about one minute, then use a wooden spoon to rearrange the apples so that they evenly cover the bottom of the skillet. Then let the pan sit for one hour so that the apples and glaze will stick to the bottom when the pancake batter is poured on top.
4. Preheat the oven to 475 degrees Fahrenheit.
5. Make the pancake: Beat the eggs and milk together in a medium bowl, using an electric mixer, until the mixture is light yellow, about 1 minute. Add the remaining ingredients and mix until smooth. Let the batter rest for 10 minutes.
6. After the apples have cooled for an hour, pour the batter over the apples, then put the skillet into the oven for 16 to 18 minutes, or until the top is golden brown. Remove the skillet from the oven, cool for one minute, and then use a spatula to loosen the pancake around the edges. Place a plate upside down on top of the skillet, then invert the skillet and plate together so that the pancake comes out upside down (apples on top) on the plate. If any apples stick to the pan, gently peel them off and arrange them on top of the pancake.
*Recipe Notes: A non-stick skillet, such as the cast-iron skillet called for in the instructions, is the best for this recipe, although any oven-safe skillet, or even a pie plate, will still work. If you want to make the pancake an extra treat, serve topped with a scoop of ice cream (I topped mine with So Delicious Coconut Milk Vanilla Bean ice cream) and a drizzle of maple syrup.