With the cool weather well and truly underway, the Wotnot team is loading up on warming meals. Our friend and wholefoods chef Lee Holmes of Supercharged Food (www.superchargedfood.com) shared this delicious, nourishing Baked Apple Pancakes recipe with us and we can't get enough... breakfast, lunch or dinner!
170 calories per serve (712kJs)
2 medium apples, peeled, cored and sliced
stevia, to taste
1 teaspoon lemon juice
3 medium eggs
65 g (21/4 oz/1/2 cup) tapioca flour
1 tablespoon coconut milk
125 ml (4 fl oz/1/2 cup) almond milk
pinch of Celtic sea salt
1 teaspoon ground cinnamon
pinch of nutmeg
Preheat the oven to 200°C (400°F) and line a 21 x 9 cm (81/4 x 31/2 in) loaf (bar) tin with baking paper.
In a medium bowl, mix three-quarters of the apple slices with the stevia
and lemon juice.
In a separate medium bowl, whisk the eggs, then mix in the flour, coconut milk, almond milk, salt and apple mixture. Let the batter rest for 10 minutes, then pour into the prepared tin. Top with the remaining apple slices, then sprinkle with the cinnamon and nutmeg.
Bake for 20–25 minutes, until set. Leave to cool for 10 minutes, cut into portions and serve warm.
Letting the batter rest for 10 minutes before using is a good exercise in patience and results in a smoother mix and even hydration. This works for both baked and pan-cooked pancakes.