Paleo Baked Apple Pancake & A Whole30 Challenge

I hope everyone had a safe and happy New Year’s Eve! We were absolutely exhausted from the past couple of week that we ended up staying in, eating nachos, drinking wine, watching movies, and then going to bed before midnight. I know, we’re party animals.

I’ve already told you guys about my new goals for the new year and I’m excited to get started on making them happen. Another new goal I have is to complete a Whole 30 challenge. I’ve been thinking about doing a Whole 30 since reading “It Starts With Food” and I managed to rope in some folks from my gym to do it with me! I’m equal parts excited and nervous about it all – I think the main difficulties I will have will be sugar and booze. I’m not a big drinker, but I do love good wine, bourbon, and the occasional margarita. We are starting on January 7th so I have a little while to plan and prepare for the chocolate withdrawals.

Another thing I will miss? Pancakes. I love some paleo pancakes but truth be told, me flipping a dozen pancakes before I’ve had a gallon of coffee can be a bit, uh, precarious. I had a massive pancake craving this weekend and decided that instead of standing over the stove, I would try baking one giant pancake in a skillet and hope for the best. The result was absolutely delicious and so much easier than spending 20 minutes flipping pancakes. I better make another one of these before the 7th.

Paleo Baked Apple Pancake

Print recipe

Serves	4
Prep time	10 minutes
Cook time	30 minutes
Total time	40 minutes

Ingredients

4 eggs
1 teaspoon vanilla extract
1/2 cup coconut milk
3/4 cups almound flour or meal
1 teaspoon baking soda
2 small apples, diced
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 tablespoons butter

Note

*edited to add: As written, the pancake is thin - almost like a crepe. You can double the ingredients for a thicker, fluffier pancake!*

Directions

1.	Preheat oven to 425 degrees and place a large, nonstick or cast iron skillet in the oven.
2.	Combine eggs, vanilla, and coconut milk in a small bowl and set aside.
3.	Combine baking soda and almond flour in another large bowl. Add egg mixture to almond flour mix and stir well to combine.
4.	Once oven is preheated, carefully remove skillet (with an oven mitt on!) and place butter in skillet. Add diced apples, cinnamon, and nutmeg and stir to combine. Pour batter over apple mixture and place in oven.
5.	Bake for 15-20 minutes until set and slightly puffed.
6.	Let cool slightly then slide onto serving dish and cut into slices.