Caramel Apple Almond Flour Baked Pancake

Caramel Apple Almond Flour Baked Pancake

Serves 4

2 tbsp ghee

¼ cup apple cider

½ tsp salt (divided)

4 tsp vanilla extract (divided)

1 tsp cinnamon (divided)

½ tsp black pepper (divided)

3 apples good for baking, sliced thin, skins on if organic

⅔ cup high quality yogurt (homemade is best)

4 eggs

¾ cup almond flour

½ tsp baking powder

½ tsp baking soda

¼ tsp cloves

Put the ghee into a 12 inch cast iron skillet (or other oven-proof skillet). Place into the oven and start preheating it to 425.Check to see if the ghee has melted after 2-3 minutes. Once the ghee has melted, remove the pan from the oven and swirl the ghee around to coat the bottom of the pan evenly. Continue to let the oven heat to 425.

Pour the apple cider and 2 tsp vanilla extract into the pan and then sprinkle ½ tsp of cinnamon, ¼ tsp black pepper, and ¼ tsp salt into the pan. Stir.

Arrange the sliced apples neatly around the pan on top of the spiced ghee and apple cider. I like to slice my apples and keep them together, then fan them out in little piles around the pan. Return the pan to the oven and let bake for 6-8 minutes while you prepare the batter.

In a blender, combine the yogurt, eggs, almond flour, baking powder, baking soda, ¼ tsp salt, 2 tsp vanilla, ¼ tsp black pepper, and cloves. Blend well.

Once the apples have begun to caramelize and darken a bit, remove the skillet from the oven and pour the batter over the apples evenly. Return the skillet to the oven and allow to bake for 10-15 minutes, or until the batter is cooked through and the top begins to turn golden brown.

This is excellent with a little whipped cream and maple syrup, or for more protein, try it topped with cottage cheese and maple syrup.