German Apple Pancake

By:  Maria

Simple, delicious and guilt-free.  This recipe can be used as a dessert (Thanksgiving!) or a delicious breakfast treat.  Loaded with the protein of eggs, the nutritious fiber of coconut that your body readily absorbs and the tasty flavor of cinnamon that improves insulin sensitivity!  All of this neatly tucked into a ramekin that makes individual-sized portions easy.

The flavors are outstanding right out of the oven, but keep well in the refrigerator and can be re-heated for a quick breakfast or easy snack.

Ingredients

 6 eggs

1 cup unsweetened almond milk (I like to use the unsweetened vanilla)

2+1 tablespoon coconut oil, melted

2 teaspoons pure vanilla extract

2 tablespoons + 2 teaspoons pure maple syrup

2 tablespoons raw, unfiltered, unprocessed honey

1/4 cup coconut flour

1/2 teaspoon baking soda

1 + 1/8 teaspoon nutmeg (or less to suit your taste)

1 teaspoon cinnamon

2 apples, peeled, cored and thinly sliced (or chopped)

Juice of 1/2 lemon

Sea salt

Chopped walnuts or pecans (optional)

Preheat oven to 425°.

In a medium bowl, whisk together eggs, almond milk, 2 tablespoons melted coconut oil, vanilla extract, and 2 teaspoons maple syrup. Once whisked together, add coconut flour, baking soda, and 1/8 teaspoon nutmeg. Beat together well. Set aside.

 In a large sauce pan, melt 1 tablespoon coconut oil, and add 2 tablespoons maple syrup, honey, 1 teaspoon (or less) nutmeg, and cinnamon, simmering quickly until blended. Add chopped apples to the pan, and mix in lemon juice. Season with sea salt to taste. Stir to cover apples in coconut-maple-honey-spice mixture, and simmer until apples begin to soften—approximately 2–3 minutes. Remove from heat.

Grease ramekins or muffin tins with some coconut oil. Spoon apple mixture into the bottom of each ramekin until evenly distributed (I used 8 ramekins).

Once apples are evenly distributed, pour batter mixture over each cup of apples, until just covered. 

If you like, top your German pancakes with a few walnuts or pecans.

Bake for 20 minutes at 425°, and then reduce heat to 375° and continue to bake for another 15 minutes (check during last 5 minutes to avoid over baking).

Remove from oven and let cool oh-so-slightly - just enough to be able to handle the ramekins.

Eat, enjoy and smile knowing what you are eating is guilt-free!